1/2 Recipe Basic Polenta; see *
-Note
1/4 c Olive oil; plus
2 tb Olive oil
6 tb Flour
3 Celery stalks; medium diced
1 c Chopped onion
1 Green bell pepper; chopped
4 ts Minced garlic; divided
1/4 c Chopped green onions
2 c Shrimp stock
2 ts Crystal Hot Sauce
4 tb Chopped parsley
2 tb Butter
1 1/2 lb Rock shrimp
Emeril’s Essence; see * Note
1 c Roasted sweet corn
1/4 c Small-diced red peppers
1/4 c Small-diced yellow peppers
1 tb Minced shallots
Salt; to taste
Freshly-ground black pepper;
-to taste
1 c Seasoned flour
2 Eggs; slightly beaten with
2 tb Milk
1 c Seasoned bread crumbs
Oil; for frying
=== GARNISH ===
4 Chives; long
2 tb Chopped chives
2 tb Brunoise red peppers
2 tb Grated Parmigiano-Reggiano
-cheese
Emeril’s Essence
* 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.
Yields
8 servings