Main
Recipes
Fried Polenta Cake with Shrimp Etouffee and Roasted Corn Relish (Emeril Lagasse) Recipe

Fried Polenta Cake with Shrimp Etouffee and Roasted Corn Relish (Emeril Lagasse) Recipe

Posted by

Rate It!

Fried Polenta Cake with Shrimp Etouffee and Roasted Corn Relish (Emeril Lagasse)

Add your photo!

Ingredients

Count

Nutrition

1626

Calories

Comments Print recipe

Ingredients:

Serving

4 cups prepared polenta
1/4 cup olive oil plus 2 tbsp
6 tbsp flour
3 stalks celery, medium diced
1 cup chopped onion
1 green bell pepper, chopped
1 tbsp minced garlic plus 1 tsp
1/4 cup chopped green onions
2 cups shrimp stock
2 tsp crystal hot sauce
4 tbsp chopped parsley
2 tbsp butter
1 1/2 lb rock shrimp
essence , recipe follows
1 cup roasted sweet corn
1/4 cup small diced red peppers
1/4 cup small diced yellow peppers
1 tbsp minced shallots
salt and pepper
1 cup seasoned flour
2 eggs, slightly beaten plus 2 tbsp milk
1 cup seasoned bread crumbs
oil, for frying
4 long chives
2 tbsp chopped chives
2 tbsp brunoise red peppers
2 tbsp grated parmigiano-reggiano
essence , recipe follows
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:

Garnish:
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 tablespoon of 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 with shrimp with 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 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.
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.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1625.94 Kcal (6807 kJ)
Calories from fat	435.5 Kcal
		% Daily Value*
Total Fat	48.39g	74%
Cholesterol	446.15mg	149%
Sodium	4603.16mg	192%
Potassium	471.43mg	10%
Total Carbs	208.65g	70%
Sugars	119.41g	478%
Dietary Fiber	14.73g	59%
Protein	80.29g	161%
Vitamin C	38.7mg	65%
Vitamin A	2.8mg	94%
Iron	10.2mg	57%
Calcium	215.2mg	22%

Amount Per 100 g
Calories	358.07 Kcal (1499 kJ)
Calories from fat	95.91 Kcal
		% Daily Value*
Total Fat	10.66g	74%
Cholesterol	98.25mg	149%
Sodium	1013.71mg	192%
Potassium	103.82mg	10%
Total Carbs	45.95g	70%
Sugars	26.3g	478%
Dietary Fiber	3.24g	59%
Protein	17.68g	161%
Vitamin C	8.5mg	65%
Vitamin A	0.6mg	94%
Iron	2.3mg	57%
Calcium	47.4mg	22%

* 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.