| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy, Vegetables |
|
Emlive03 |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Rock shrimp |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
ts |
Liquid Crab Boil |
| 1 |
|
Lemon; cut in half |
| 2 |
|
Bay leaves |
| 1 |
|
Egg |
|
|
Juice of fresh lemon |
| 1/4 |
c |
Chopped onions |
| 1/4 |
c |
Chopped green onions |
| 1/4 |
c |
Chopped celery |
| 1 |
tb |
Prepared horseradish |
| 3 |
tb |
Creole or whole-grain mustard |
| 3 |
tb |
Prepared yellow mustard |
| 3 |
tb |
Ketchup |
| 3 |
tb |
Chopped parsley |
|
|
Cayenne pepper; to taste |
| 1 |
c |
Olive oil |
| 12 |
sl |
Green tomatoes -; (abt 1/4" thick) |
| 1 |
c |
Flour |
| 2 |
|
Eggs; beaten with |
| 2 |
tb |
Milk |
| 2 |
c |
Fine dried bread crumbs |
|
|
Bayou Blast; see * Note |
| 1/2 |
c |
Vegetable oil |
| 1 |
c |
Fresh maiche |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning" recipe which is
included in this collection.
Season the shrimp with salt and pepper. In a large saucepan, combine the
water, crab boil, lemons, and bay leaves. Season the liquid with salt and
pepper. Bring the liquid to a boil and add the shrimp, cook for 1 minute
and remove from the heat. Let the shrimp sit for additional minute and then
drain, discarding the liquid. Cool the shrimp completely. Refrigerate the
shrimp until chilled. Combine the egg, lemon juice, onions, green onions,
celery, horseradish, mustards, ketchup, and parsley in a food processor
with a metal blade and process until smooth. Season with salt, cayenne, and
pepper. While the machine is running, slowly add the oil, a little at a
time, until thick. Reseason if needed. Refrigerate until chilled, about 2
hours. Season both sides of the sliced tomatoes with salt and pepper.
Season the flour, egg wash and bread crumbs with Bayou Blast. Dredge the
tomatoes in the seasoned flour. Dip each slice into the egg wash, letting
the excess drip off. Dredge the tomatoes in the seasoned bread crumbs,
coating completely. In two large saute pans, heat 1/4 cup of the oil in
each pan. When the oil is hot, pan-fry the tomatoes for 2 to 3 minutes on
each side, or until crispy. Remove and drain. Season with salt and pepper.
To serve, plate three of the tomatoes on each plate. Spoon the rock shrimp
in the center of each plate. Garnish each salad with a small pile of the
maiche on top of the shrimp. This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B47 broadcast 07-01-1998) 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
07-25-1998
Recipe by: Emeril Lagasse
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