Fried Eggplant With Shrimp Etouffee

CATEGORY	CUISINE	TAG	YIELD
Eggs, Seafood, Vegetables, Dairy		Eggplant, Main dish, Seafood, Shellfish, Shrimp	4	Servings

INGREDIENTS

		Vegetable oil, for frying
1 1/2		Sticks Butter
4	c	Chopped onions
2	c	Chopped bell peppers
2	c	Chopped celery
2	t	Chopped garlic
2	lb	Medium shrimp, peeled
		deveined
2	t	Salt
1/2	t	Cayenne pepper
1	c	Flour, plus
2	T	Flour
2	c	Water
6	T	Chopped parsley
1/2	c	Chopped green onions
		Emeril's Essence, see * Note
12		Eggplant -, 1" thick
2		Eggs, beaten
2	c	Dried, fine bread crumbs
1/2	c	Grated Parmigiano-Reggiano
		cheese
		Chopped green onions, for
		garnish

INSTRUCTIONS

Note: See the "Emeril's Essence Information" recipe which is included
in this collection.  Preheat the oil for frying.  Melt the butter in a
large skillet over medium heat. Add the onions,  bell peppers, and
celery and saute until soft and golden, about 10  minutes. Add the
garlic and cook for 2 minutes. Add the shrimp, salt,  and cayenne and
cook for about 4 minutes, or until the shrimp turn  pink. Dissolve 2
tablespoons flour in the water and add to the shrimp  mixture. Stir
until the mixture thickens slightly. Reduce heat to  medium-low and
simmer for 6 to 8 minutes, stirring occasionally. Add  the parsley and
green onions. Stir and cook for 2 minutes more.  Season the eggplant
slices with Emeril's Essence. Place the flour in a  shallow bowl and
season with Essence. In another bowl, season the egg  wash with salt
and pepper. In a third shallow bowl, season the bread  crumbs with
Essence. Dredge each slice of eggplant in the flour. Dip  each slice in
the egg wash, letting the excess drip off. Dredge each  slice in the
seasoned bread crumbs, coating each side completely.  Carefully lay the
eggplant slices in the hot oil. Fry the eggplant in  batches and until
golden brown. Remove the eggplant from the oil and  drain on
paper-lined plates. Season the eggplant with Essence.  To serve place
two to three fried eggplant pieces in the center of  each plate. Spoon
the Etouffee over the top and garnish with the  cheese and green
onions.  This recipe yields 4 to 6 servings.  Recipe Source: EMERIL
LIVE with Emeril Lagasse From the TV FOOD  NETWORK - (Show # EM-1A71
broadcast 11-05-1997) Downloaded from their  Web-Site -
http://www.foodtv.com  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  11-11-1997
Recipe by: Emeril Lagasse

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