Ingredients Jump to Instructions ↓

  1. 1/2 Basic Polenta - seeNote

  2. 1/4 cup 59ml Olive oil - plus

  3. 2 tablespoons 30ml Olive oil

  4. 6 tablespoons 90ml Flour

  5. 3 Celery stalks - medium diced

  6. 1 cup 62g / 2 1/5oz Chopped onion

  7. 1 Green bell pepper - chopped

  8. 4 teaspoons 20ml Minced garlic - divided

  9. 1/4 cup 15g / 1/2oz Chopped green onions

  10. 2 cups 474ml Shrimp stock

  11. 2 teaspoons 10ml Crystal Hot Sauce

  12. 4 tablespoons 60ml Chopped parsley

  13. 2 tablespoons 30ml Butter

  14. 1 1/2 lbs 681g / 24oz Rock shrimp Emeril's Essence - seeNote

  15. 1 cup 62g / 2 1/5oz Roasted sweet corn

  16. 1/4 cup 36g / 1 1/3oz Small-diced red peppers

  17. 1/4 cup 36g / 1 1/3oz Small-diced yellow peppers

  18. 1 tablespoon 15ml Minced shallots Salt - to taste Freshly-ground black pepper - to taste

  19. 1 cup 62g / 2 1/5oz Seasoned flour

  20. 2 Eggs - slightly beaten with

  21. 2 tablespoons 30ml Milk

  22. 1 cup 146g / 5.1oz Seasoned bread crumbs Oil - for frying Garnish

  23. 4 Chives, long

  24. 2 tablespoons 30ml Chopped chives

  25. 2 tablespoons 30ml Brunoise red peppers

  26. 2 tablespoons 30ml Grated Parmigiano-Reggiano cheese Emeril's Essence

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Basic Polenta" and "Emeril's 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 Emeril's 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.


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