New orleans eggplant boat with shrimp etouffee

2 servings

Ingredients

Quantity Ingredient
1.00 eggplant - (abt 1 1/4 to 1 1/2 lbs); peeled, halved
1.00 egg
1.00 cup flour
1.00 cup bread crumbs
2.00 tablespoon emeril’s essence; see * note
1 === shrimp etouffee ===
¾ stick butter
2.00 cup chopped onions
2.00 cup chopped bell peppers
2.00 cup chopped celery
1.00 teaspoon minced garlic
1.00 pounds medium shrimp; peeled and deveined
1.00 teaspoon salt
¼ teaspoon cayenne
1.00 tablespoon flour
1.00 cup water
3.00 tablespoon chopped parsley
¼ cup chopped green onions
¼ cup grated parmesan cheese
3.00 tablespoon shaved green onions

Directions

* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.

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 to 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 go and start the eggplant. For the eggplant: Lightly beat the egg in a mixing bowl. Season the flour with 1 tablespoon of Emeril’s 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 to 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. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2271 broadcast 01-29-1997) Downloaded from their Web-Site -

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

02-27-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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