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Zucchini, Sausage, and Shrimp Torte (Emeril Lagasse) Recipe

Zucchini, Sausage, and Shrimp Torte (Emeril Lagasse) Recipe

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Zucchini, Sausage, and Shrimp Torte (Emeril Lagasse)

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Ingredients:

Serving

1 lb shrimp, peeled and cut into 1/2-inch dice
1 tsp essence , recipe follows
3/4 lb chorizo , halved lengthwise and sliced into half-moon discs
2 tbsp olive oil
1 1/2 cups chopped yellow onions
1 tbsp minced garlic
1 tsp italian seasoning
1/2 tsp salt
1/2 tsp ground black pepper
4 cups grated zucchini (about 2 lb)
1 tsp chopped fresh oregano
3 large eggs
1 1/2 cups grated fontina
1 cup fine dry bread crumbs
4 tsp extra-virgin olive oil
1/2 cup parmesan
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 oven to 350 degrees F. Grease a 9-inch glass baking dish and set aside.
In a bowl, toss the diced shrimp with the Essence to coat, and set aside.
In a large skillet or saute pan, heat the oil over medium-high heat. Add the chorizo and cook until the fat is rendered. Drain excess fat. Add the onions and cook, stirring, for 3 minutes. Add the garlic, Italian seasoning, salt and pepper, and cook, stirring, for 30 seconds. Add the zucchini and oregano, and cook, stirring occasionally, until the zucchini is wilted and about half of the liquid has evaporated, about 7 minutes. Add the seasoned shrimp and cook, stirring, until the shrimp are pink and most of the zucchini liquid has evaporated, 3 to 4 minutes. Remove from the heat and let cool for 15 minutes.
Break the eggs into the cooled zucchini mixture and stir well to combine. Add the Fontina and 1/2 cup of the bread crumbs, and stir well. Adjust the seasoning, to taste. Pour into the prepared baking dish.
In a small bowl, combine the remaining 1/2 cup of bread crumbs with the extra-virgin olive oil, and season with a pinch of salt and pepper. Sprinkle the top of the torte with the bread crumb mixture and Parmesan.
Bake until set and the top is lightly browned, 30 to 35 minutes. Remove from the oven and let sit for 10 minutes. Cut into wedges and serve.
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	1409.53 Kcal (5901 kJ)
Calories from fat	861.09 Kcal
		% Daily Value*
Total Fat	95.68g	147%
Cholesterol	350.14mg	117%
Sodium	7091.29mg	295%
Potassium	1921.55mg	41%
Total Carbs	75.43g	25%
Sugars	3.68g	15%
Dietary Fiber	9.18g	37%
Protein	66.8g	134%
Vitamin C	80.3mg	134%
Vitamin A	0.1mg	4%
Iron	10.2mg	57%
Calcium	722.6mg	72%

Amount Per 100 g
Calories	223.3 Kcal (935 kJ)
Calories from fat	136.42 Kcal
		% Daily Value*
Total Fat	15.16g	147%
Cholesterol	55.47mg	117%
Sodium	1123.42mg	295%
Potassium	304.42mg	41%
Total Carbs	11.95g	25%
Sugars	0.58g	15%
Dietary Fiber	1.45g	37%
Protein	10.58g	134%
Vitamin C	12.7mg	134%
Iron	1.6mg	57%
Calcium	114.5mg	72%

* 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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