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Fried Eggplant with Shrimp Etouffee (Emeril Lagasse) Recipe

Fried Eggplant with Shrimp Etouffee (Emeril Lagasse) Recipe

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Fried Eggplant with Shrimp Etouffee (Emeril Lagasse)

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Ingredients

Count

Nutrition

2893

Calories

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Ingredients:

Serving

vegetable oil for frying
6 oz (1 1/2 sticks) butter
4 cups onions, chopped
2 cups bell peppers, chopped
2 cups celery, chopped
2 tsp garlic, chopped
2 lb medium shrimp, peeled and deveined
2 tsp salt
1/2 tsp cayenne pepper
1 cup plus 2 tbsp flour
2 cups water
6 tbsp chopped parsley
1/2 cup green onions, chopped
essence , recipe follows
12 (1-inch) slices of eggplant
2 eggs beaten
2 cups dried, fine bread crumbs
1/2 cup grated parmigiano-reggiano cheese
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

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 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.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2892.6 Kcal (12111 kJ)
Calories from fat	1751.76 Kcal
		% Daily Value*
Total Fat	194.64g	299%
Cholesterol	578.96mg	193%
Sodium	8624.15mg	359%
Potassium	4344.73mg	92%
Total Carbs	254.41g	85%
Sugars	70.53g	282%
Dietary Fiber	59.7g	239%
Protein	53.31g	107%
Vitamin C	146mg	243%
Vitamin A	4.2mg	139%
Iron	51.1mg	284%
Calcium	615.9mg	62%

Amount Per 100 g
Calories	119.24 Kcal (499 kJ)
Calories from fat	72.21 Kcal
		% Daily Value*
Total Fat	8.02g	299%
Cholesterol	23.87mg	193%
Sodium	355.52mg	359%
Potassium	179.11mg	92%
Total Carbs	10.49g	85%
Sugars	2.91g	282%
Dietary Fiber	2.46g	239%
Protein	2.2g	107%
Vitamin C	6mg	243%
Vitamin A	0.2mg	139%
Iron	2.1mg	284%
Calcium	25.4mg	62%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

< 200 kcals

Weightwatchers Points

73.3

Points
78

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium,
High in Sugar,
High in Total Fat

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