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LOUISIANA
PURCHASE
Ingredients:
30 small-med. peeled Louisiana shrimp
3/4 tsp. granulated onion
1 med.-large eggplant
3/4 tsp. curry powder
asparagus - fresh spears
1/4 tsp. white pepper
1 cup minced onion
2 cups hot water
1/4 cup unsalted butter
1 1/2 tsp. lobster base
1/2 cup flour
1 1/2 tsp. crab base
1 1/2 tsp.Chef Roy's Seafood Seasoning or Creole Seasoning
2 slices American cheese
3/4 tsp. granulated garlic
1 cup heavy cream
Chef:
Roy Lyons, Chef Roy's Frog City Cafe
In
a sauté pan, melt butter, add onion and cook until onion
is tender. Whisk in the flour, seasonings and cook for 1 1/2 minutes.
Do not brown! Add the water, cream and whisk to mix well. Fold in
the lobster and crab base, whisk to dissolve. Allow this to simmer
for 2 minutes stirring constantly. Turn off the fire and fold in
the cheese. Keep warm. Season the peeled shrimp with Chef Roy's
Seafood Seasoning blend or Creole Seasoning, about 1 teaspoon. In
a sauté pan, add a little butter and melt. Add the shrimp
and cook until pink. Fold in the cheese sauce and heat through.
Keep warm. Peel a medium-large eggplant and slice 1/4-inch thick
medallions. In a small bowl add cold water and a pinch of salt.
Place medallions of eggplant in the water to soak for 2-3 minutes.
Drain the medallions and dry. Using a sauté pan, add a little
oil and heat to 350-degrees. Coat the eggplant medallions in eggwash,
then in Chef Roy's Seafood & Vegetable fry blend, coat well.
Cook them in the hot oil until golden. Drain on paper towel. Take
your asparagus and cut them at the tip ends (3") in length
and poach in a little water with a pinch of salt. Cook until dark
green and tender. Drain and keep warm.
To plate: On a large plate, put a little sauce on the center.
Top with one eggplant medallion, spoon shrimp sauce across the eggplant.
Place another eggplant and sauce again. Continue to stack and sauce
until you have 4 medallions high and sauced. Garnish with asparagus
spears and Louisiana flag, using the stick as a spear to garnish
with shrimp and vegetables, as you wish.
"And
of course, you can add additional flavor to any Louisiana Seafood
recipe with a few shakes of TABASCO brand Pepper Sauce."
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