| 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 |
tb |
Essence |
| 3/4 |
|
Stick butter |
| 2 |
c |
Chopped onions |
| 2 |
c |
Chopped bell peppers |
| 2 |
c |
Chopped celery |
| 1 |
ts |
Minced garlic |
| 1 |
lb |
Medium shrimp; peeled and deveined |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Cayenne |
| 1 |
tb |
Flour |
| 1 |
c |
Water |
| 3 |
tb |
Chopped parsley |
| 1/4 |
c |
Chopped green onions |
| 1/4 |
c |
Grated Parmesan cheese |
| 3 |
tb |
Shaved green onions |
INSTRUCTIONS
SHRIMP ETOUFFEE
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
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