Cooking Index - Cooking Recipes & IdeasFried Eggplant With Shrimp Etouffee Recipe - Cooking Index

Fried Eggplant With Shrimp Etouffee

Type: Fish, Shellfish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

  Vegetable oil - for frying
1 1/2   Butter
4 cups 250g / 8.8ozChopped onions
2 cups 292g / 10ozChopped bell peppers
2 cups 220g / 7.8ozChopped celery
2 teaspoons 10mlChopped garlic
2 lbs 908g / 32ozMedium shrimp - peeled, deveined
2 teaspoons 10mlSalt
1/2 teaspoon 2.5mlCayenne pepper
1 cup 62g / 2.2ozFlour - plus
2 tablespoons 30mlFlour
2 cups 474mlWater
6 tablespoons 90mlChopped parsley
1/2 cup 31g / 1.1ozChopped green onions
  Emeril's Essence - see * Note
12   Eggplant - (1" thick)
2   Eggs - beaten
2 cups 292g / 10ozDried, fine bread crumbs
1/2 cup 73g / 2.6ozGrated Parmigiano-Reggiano cheese
  Chopped green onions - for garnish

Recipe 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.

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

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