New Orleans Eggplant Boat With Shrimp Etouffee

Directions

1. Turn on the deep fat fryer.
2. For the Shrimp Etouffee: Heat the butter in a saute/fry pan. Add in the onions, bell peppers and celery and saute/fry till the vegetables are soft and brown, for about 10 to 12 min. Add in the garlic and cook for 2 min. Add in the shrimp, salt and cayenne and cook for about 2 to 3 min, or possibly till the shrimp turn pink. Dissolve the flour in the water and add in to the shrimp mix. Stir till the mix thickens slightly. Add in the parsley and green onions. Reduce heat and simmer for 6 min. While the shrimp is simmering go and start the eggplant.
3. For the eggplant: Lightly beat the egg in a mixing bowl. Season the flour with 1 Tbsp. of Emeril"s Essence and the bread crumbs with 1 Tbsp. of Essence. Toss the eggplant with the flour, dip in the egg mix, letting any excess drip off, and completely coat with the bread crumbs. Fry the eggplant till golden brown-brown, about 2 to 3 min. Remove from fryer and place on a paper lined platter.
4. To garnish, place the eggplant boat in the center of the plate and spoon half of the mix into the boat. Sprinkle with Parmesan cheese and shaved green onions.
5. This recipe yields 2 servings.