Fried Polenta Cake With Shrimp Etouffee And Roasted Corn
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Fried Polenta Cake With Shrimp Etouffee And Roasted Corn
  Fried    Polenta    Shrimp    Corn    Cakes  
Last updated 6/12/2012 12:59:06 AM. Recipe ID 22003. Report a problem with this recipe.
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      Title: Fried polenta cake with shrimp etouffee  and roasted corn
 Categories: E.
      Yield: 4 Servings
    1/4 c  Olive oil plus 2
      6 tb Flour
      3    Stalks celery, medium diced
      1 c  Chopped onion
      1    Green bell pepper, chopped
      1 tb Minced garlic plus 1
    1/4 c  Chopped green onions
      2 c  Shrimp stock
      2 ts Crystal Hot Sauce
      4 tb Chopped parsley
      2 tb Butter
  1 1/2 lb Rock shrimp
      1 c  Roasted sweet corn
    1/4 c  Small diced red peppers
    1/4 c  Small diced yellow peppers
      1 tb Minced shallots
           Salt and pepper
      1 c  Seasoned flour
      2    Eggs, slightly beaten plus 2
           TB milk
      1 c  Seasoned bread crumbs
           Oil for frying
      4    Long chives
      2 tb Chopped chives
      2 tb Brunoise red peppers
      2 tb Grated Parmigiano-Reggiano
  Preheat the fryer.  For the etouffee:  In a saute pan, heat the olive
  oil. Stir in the flour.  Cook the mixture for 6-8 minutes, stirring
  constantly, for a brown roux.  Stir in the celery, onions, green
  peppers and tablespoon of garlic.  Cook for 3-4 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 with shrimp with
  Essence. In a saute pan, heat the butter. Saute the shrimp for 2-3
  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 garlic.  Saute for 1-2 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 2-3 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.
  Yield: 8 servings

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Recipe ID 22003 (Apr 03, 2005)

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