Yield: 1 servings
|1.00 medium||eggplant - (abt 1 lb); peeled, chopped|
|1||salt; to taste|
|1||cayenne pepper; to taste|
|2.00 tablespoon||olive oil|
|½ cup||chopped onions|
|½ pounds||large shrimp; peeled, deveined,|
|1||and cut in 1 pieces|
|2.00 teaspoon||baking powder|
|1||oil; for frying|
|1||emeril's essence; see * note|
|1||=== garnish ===|
|1.00 cup||remoulade sauce; see * note|
|2.00 tablespoon||chopped green onions|
|2.00 tablespoon||brunoise red peppers|
* Note: See the "Emeril's Essence Information" and "Remoulade Sauce" recipes which are included in this collection.
Preheat the fryer. In a mixing bowl, season the eggplant with salt and cayenne. In a saute pan, heat the olive oil. When the oil is hot, saute the eggplant for about 2 to 3 minutes, or until the eggplant is soft. Add the onions and saute for 3 minutes, or until slightly wilted. Add the shrimp and saute until the shrimp turn pink, 2 to 3 minutes. Remove from the heat and set aside. In a mixing bowl, whisk the eggs, milk, and baking powder together. Season the batter with salt and cayenne. Add the flour, ¼ cup at a time, whisking until all is used and the batter is smooth. Fold the eggplant and shrimp mixture into the batter. Drop a tablespoon of the batter at a time into the hot grease. When the beignets pop to the surface, roll them around with a slotted spoon to brown evenly. Remove from the oil and drain. Season the beignets with Emeril's Essence. Spoon the Remoulade Sauce in the center of the plate. Mound the beignets in the center of the sauce. Garnish with grated cheese, green onions, and peppers.
This recipe yields about 2 dozen fritters.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2446 broadcast 10-09-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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