Fried Polenta Cake w Shrimp Etouffee & Roasted Corn Relish

Recipe Ingredients

1/2		Basic Polenta - see * Note
1/4 cup	59ml	Olive oil - plus
2 tablespoons	30ml	Olive oil
6 tablespoons	90ml	Flour
3		Celery stalks - medium diced
1 cup	62g / 2.2oz	Chopped onion
1		Green bell pepper - chopped
4 teaspoons	20ml	Minced garlic - divided
1/4 cup	15g / 0.5oz	Chopped green onions
2 cups	474ml	Shrimp stock
2 teaspoons	10ml	Crystal Hot Sauce
4 tablespoons	60ml	Chopped parsley
2 tablespoons	30ml	Butter
1 1/2 lbs	681g / 24oz	Rock shrimp
		Emeril's Essence - see * Note
1 cup	62g / 2.2oz	Roasted sweet corn
1/4 cup	36g / 1.3oz	Small-diced red peppers
1/4 cup	36g / 1.3oz	Small-diced yellow peppers
1 tablespoon	15ml	Minced shallots
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	62g / 2.2oz	Seasoned flour
2		Eggs - slightly beaten with
2 tablespoons	30ml	Milk
1 cup	146g / 5.1oz	Seasoned bread crumbs
		Oil - for frying
		Garnish
4		Chives, long
2 tablespoons	30ml	Chopped chives
2 tablespoons	30ml	Brunoise red peppers
2 tablespoons	30ml	Grated Parmigiano-Reggiano cheese
		Emeril's Essence

Recipe Instructions

* 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.

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

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