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Ингредиенты
- 1/2 x recipe Basic Polenta see * Note
- 1/4 c. Extra virgin olive oil plus
- 2 Tbsp. Extra virgin olive oil
- 6 Tbsp. Flour
- 3 x Celery stalks medium diced
- 1 c. Minced onion
- 1 x Green bell pepper minced
- 4 tsp Chopped garlic divided
- 1/4 c. Minced green onions
- 2 c. Shrimp stock
- 2 tsp Crystal Warm Sauce
- 4 Tbsp. Minced parsley
- 2 Tbsp. Butter
- 1 1/2 lb Rock shrimp see * Note
- 1 c. Roasted sweet corn
- 1/4 c. Small-diced red peppers
- 1/4 c. Small-diced yellow peppers
- 1 Tbsp. Chopped shallots Salt to taste Freshly-grnd black pepper to taste
- 1 c. Seasoned flour
- 2 x Large eggs slightly beaten with
- 2 Tbsp. Lowfat milk
- 1 c. Seasoned bread crumbs Oil for frying
- 4 x Chives, long
- 2 Tbsp. Minced chives
- 2 Tbsp. Brunoise red peppers
- 2 Tbsp. Grated Parmigiano-Reggiano cheese
Инструкции
- Preheat the fryer.
- For the etouffee: In a saute/fry pan, heat the extra virgin olive oil. Stir in the flour. Cook the mix for 6 to 8 min, stirring constantly, for a brown roux. Stir in the celery, onions, green peppers and 1 Tbsp. of the garlic. Cook for 3 to 4 min or possibly till the vegetables start to wilt. Stir in the shrimp stock and Crystal warm sauce. Bring up to a boil, reduce to a simmer. Stir in the green onions. Cover and simmer for 10 min.
- Season the shrimp with Emeril's Essence. In a saute/fry pan, heat the butter. Saute/fry the shrimp for 2 to 3 min. Add in the sauteed shrimp to the sauce. Season with salt and pepper.
- For the relish: In a saute/fry pan, heat the extra virgin olive oil, when the pan is smoking warm, saute/fry the corn, red peppers, yellow peppers, shallots and remaining tsp. of garlic. Saute/fry for 1 to 2 min. Season with salt and pepper. Stir in the Tbsp. minced parsley.
- For the polenta: Slice the polenta into 8 slices. Dredge each piece in the seasoned flour. Dip in the egg mix, removing any excess. Dredge in the bread crumbs. Fry each piece of polenta till golden brown-brown, about 2 to 3 min. 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, minced chives, peppers, cheese, and Essence.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 8 servings | |
| Calories 239 | |
| Calories from Fat 129 | 54% |
| Total Fat 14.65g | 18% |
| Saturated Fat 3.7g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 56mg | 2% |
| Potassium 191mg | 5% |
| Total Carbs 22.82g | 6% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.13g | 2% |
| Protein 4.87g | 8% |
