Fried Eggplant with Shrimp Etouffee
| Yield: | 4 Servings |
| Categories: | Shrimp, Main Dishes, Shellfish, Eggplant, Seafood |
| Vegetable oil; for frying | ||
| 1 1/2 | Sticks Butter | |
| 4 | c | Chopped onions |
| 2 | c | Chopped bell peppers |
| 2 | c | Chopped celery |
| 2 | ts | Chopped garlic |
| 2 | lb | Medium shrimp; peeled, deveined |
| 2 | ts | Salt |
| 1/2 | ts | Cayenne pepper |
| 1 | c | Flour; plus |
| 2 | tb | Flour |
| 2 | c | Water |
| 6 | tb | Chopped parsley |
| 1/2 | c | Chopped green onions |
| Emeril's Essence; see * Note | ||
| 12 | sl | Eggplant -; (1" thick) |
| 2 | Eggs; beaten | |
| 2 | c | Dried; fine bread crumbs |
| 1/2 | c | Grated Parmigiano-Reggiano cheese |
| Chopped green onions; for garnish |
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