Fried Polenta Cake W Shrimp Etouffee And Roasted Corn Relish

8 servings

Try this Fried Polenta Cake W Shrimp Etouffee And Roasted Corn Relish recipe, or post your own recipe for Fried Polenta Cake W Shrimp Etouffee And Roasted Corn Relish

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Fried Polenta Cake W Shrimp Etouffee And Roasted Corn Relish Ingredients

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

Instructions for Fried Polenta Cake W Shrimp Etouffee And Roasted Corn Relish

* Note: See the "Basic Polenta" and "Emerils 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 Emerils 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. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2336 broadcast 06-05-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-07-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Main Ingredient: ShrimpCuisine: Uncategorized