New Orleans Eggplant Boat with Shrimp Etouffee
- 1 whole eggplant, 1 1/4 to 1 1/2 pounds, cut in half, peeled
- 1 egg
- 1 cup flour
- 1 cup bread crumbs
- 2 tablespoons Essence
- Shrimp Etouffee:
- 3/4 stick butter
- 2 cups chopped onions
- 2 cups chopped bell peppers
- 2 cups chopped celery
- 1 teaspoon minced garlic
- 1 pound medium shrimp, peeled and deveined
- 1 teaspoon salt
- 1/4 teaspoon cayenne
- 1 tablespoon flour
- 1 cup water
- 3 tablespoons chopped parsley
- 1/4 cup chopped green onions
- 1/4 cup grated Parmesan cheese
- 3 tablespoons shaved green onions
Turn on the deep fat fryer.
For the Shrimp Etouffee: Melt the butter in a sauté pan. Add the onions, bell peppers and celery and sauté 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 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.
Yield: 2 servings
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