Fried polenta cake w shrimp etouffee and roasted corn relish

8 servings

Ingredients

Quantity Ingredient
½ Recipe Basic Polenta; see * Note
¼ cup Olive oil; plus
2 tablespoons Olive oil
6 tablespoons Flour
3 Celery stalks; medium diced
1 cup Chopped onion
1 Green bell pepper; chopped
4 teaspoons Minced garlic; divided
¼ cup Chopped green onions
2 cups Shrimp stock
2 teaspoons Crystal Hot Sauce
4 tablespoons Chopped parsley
2 tablespoons Butter
1½ pounds Rock shrimp
Emeril's Essence; see * Note
1 cup Roasted sweet corn
¼ cup Small-diced red peppers
¼ cup Small-diced yellow peppers
1 tablespoon Minced shallots
Salt; to taste
Freshly-ground black pepper; to taste
1 cup Seasoned flour
2 Eggs; slightly beaten with
2 tablespoons Milk
1 cup Seasoned bread crumbs
Oil; for frying
=== GARNISH ===
4 Chives; long
2 tablespoons Chopped chives
2 tablespoons Brunoise red peppers
2 tablespoons Grated Parmigiano-Reggiano cheese
Emeril's Essence

Directions

* Note: See the "Basic Polenta" and "Emeril's Essence Information" recipes which are included in this collection.

Preheat the fryer. For the etouffee: In a saute pan, heat the olive oil.

Stir in the flour. Cook the mixture for 6 to 8 minutes, stirring constantly, for a brown roux. Stir in the celery, onions, green peppers and 1 tablespoon of the garlic. Cook for 3 to 4 minutes or until the vegetables start to wilt. Stir in the shrimp stock and Crystal hot sauce. Bring up to a boil, reduce to a simmer. Stir in the green onions. Cover and simmer for 10 minutes. Season the shrimp with Emeril's Essence. In a saute pan, heat the butter. Saute the shrimp for 2 to 3 minutes. Add the sauteed shrimp to the sauce. Season with salt and pepper. For the relish: In a saute pan, heat the olive oil, when the pan is smoking hot, saute the corn, red peppers, yellow peppers, shallots and remaining teaspoon of garlic.

Saute for 1 to 2 minutes. Season with salt and pepper. Stir in the tablespoon chopped parsley. For the polenta: Slice the polenta into 8 slices. Dredge each piece in the seasoned flour. Dip in the egg mixture, removing any excess. Dredge in the bread crumbs. Fry each piece of polenta until golden-brown, about 2 to 3 minutes. Remove from the fryer and place on a paper-lined plate. Season with Essence. Slice the cake diagonally, forming two triangles. Spoon the etouffee in the center of the plate. Lay the polenta against each other on top of the etouffee. Place three small mounds of the relish around the cake. Garnish with long chives, chopped chives, peppers, cheese, and Essence. This recipe yields 8 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2336 broadcast 06-05-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

06-07-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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