Fried Eggplant With Shrimp Etouffee

Recipe Ingredients

		Vegetable oil - for frying
1 1/2		Butter
4 cups	250g / 8.8oz	Chopped onions
2 cups	292g / 10oz	Chopped bell peppers
2 cups	220g / 7.8oz	Chopped celery
2 teaspoons	10ml	Chopped garlic
2 lbs	908g / 32oz	Medium shrimp - peeled, deveined
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Cayenne pepper
1 cup	62g / 2.2oz	Flour - plus
2 tablespoons	30ml	Flour
2 cups	474ml	Water
6 tablespoons	90ml	Chopped parsley
1/2 cup	31g / 1.1oz	Chopped green onions
		Emeril's Essence - see * Note
12		Eggplant - (1" thick)
2		Eggs - beaten
2 cups	292g / 10oz	Dried, fine bread crumbs
1/2 cup	73g / 2.6oz	Grated 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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