New Orleans Eggplant Boat With Shrimp Etouffee

In the process of striving to fulfill our needs and satisfy our desires, the church has slipped into a philosophy of “Christian humanism” that is flawed with self-love, self-esteem, self-fulfillment, and self-glory. There appears to be scant concern about worshiping our glorious God on His terms. So-called worship seems little more than some liturgy (high or low) equated with stained-glass windows, organ music, or emotion-filled songs and prayers. If the bulletin didn’t say “Worship Service,” maybe we wouldn’t know what we were supposed to be doing. And that reflects the absence of a worshiping life- of which a Sunday service is to be only a corporate overflow.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	New Orleans		2	Servings

INGREDIENTS

1		Whole eggplant, 1 1/4 to 1
		1/2 pounds cut in half
		peeled
1		Egg
1	c	Flour
1	c	Bread crumbs
2	T	Essence
3/4		Stick butter
2	c	Chopped onions
2	c	Chopped bell peppers
2	c	Chopped celery
1	t	Minced garlic
1	lb	Medium shrimp, peeled and
		deveined
1	t	Salt
1/4	t	Cayenne
1	T	Flour
1	c	Water
3	T	Chopped parsley
1/4	c	Chopped green onions
1/4	c	Grated Parmesan cheese
3	T	Shaved green onions

INSTRUCTIONS

ESSENCE OF EMERIL SHOW#EE2271  Turn on the deep fat fryer. For the
Shrimp Etouffee: Melt the butter  in a saute pan. Add the onions, bell
peppers and celery and saute  until the vegetables are soft and brown,
for about 10 to 12 minutes.  Add the garlic and cook for 2 minutes. Add
the shrimp, salt and  cayenne and cook for about 2-3 minutes, or until
the shrimp turn  pink. Dissolve the flour in the water and add to the
shrimp mixture.  Stir until the mixture thickens slightly. Add the
parsley and green  onions. Reduce heat and simmer for 6 minutes. While
the shrimp is  simmering, start the eggplant.  For the eggplant:
Lightly beat the egg in a mixing bowl. Season the  flour with 1
tablespoon of Essence and the bread crumbs with 1  tablespoon of
Essence. Toss the eggplant with the flour, dip in the  egg mixture
letting any excess drip off, and completely coat with the  bread
crumbs. Fry the eggplant until golden brown, about 2-3 minutes.  Remove
from fryer and place on a paper lined platter.  To garnish, place the
eggplant boat in the center of the plate and  spoon half of the mixture
into the boat. Sprinkle with Parmesan  Cheese and shaved green onions.
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 11, 1998

A Message from our Provider:

“We simply prepare ourselves. God fills us.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1310 Calories From Fat: 521 Total Fat: 59.2g Cholesterol: 511.8mg Sodium: 3203.4mg Potassium: 2088.3mg Carbohydrates: 135.5g Fiber: 20.6g Sugar: 24.8g Protein: 60.8g