Napoleon of Rutabaga Chips with Sauteed Shrimp, Avocado Mash and Tomato Oil

  1. Place 1-quart of vegetable oil in a 2-quart saucepan and set over medium-high heat until the oil reaches 350 degrees F. Peel the rutabaga and slice into one sixteenth of an inch thick rounds.
  2. You will need at least 12 rounds.
  3. Fry the rutabaga in the hot oil in batches, until golden brown and crisp, about 2 minutes fry time.
  4. Remove the chips from the oil and drain on a paper-lined plate.
  5. Season with salt and pepper and set aside.
  6. To make the avocado mash, combine the avocado, sour cream, orange juice, cilantro, garlic and 1/4 teaspoon salt and 1/8 teaspoon of white pepper.
  7. Use a whisk to mash the avocado with the other ingredients until smooth.
  8. Set aside as you prepare the rest of the dish.
  9. 2 tablespoons unsalted butter
  10. 1 teaspoon olive oil
  11. 1 teaspoon Essence, recipe follows
  12. Salt
  13. 1/2 pound 21-25's shrimp, peeled and deveined
  14. 1/2 teaspoon minced garlic
  15. 2 tablespoons fresh squeezed orange juice
  16. 1 tablespoon fresh chopped cilantro leaves
  17. 1 recipe Tomato Oil, recipe follows
  18. Set an 8-inch saute pan over medium-high heat.
  19. Add 1 tablespoon of the butter and olive oil.
  20. Season the shrimp with the Essence and salt and add to the saute pan.
  21. Sear for 2 minutes on the first side and add the garlic to the pan.
  22. Turn the shrimp over and sear for another 1 minute.
  23. Add the orange juice and cilantro to the pan and cook until the liquid is reduced by about half, about 1 minute.
  24. Add the remaining tablespoon of butter and swirl the pan, off the heat, until the butter is melted.
  25. To plate the dish, place a small dollop of the avocado mash in the center of 4 appetizer plates.
  26. Place a rutabaga chip on top of the mash, and divide the shrimp between the 4 chips, reserving 4 shrimp.
  27. Place another chip on top of the shrimp and spoon 2 tablespoons of avocado mash over each of the chips.
  28. Place another chip over the avocado mash and add a small dollop of the avocado mash on top of the last rutabaga chip.
  29. Place 1 of the remaining shrimp on top of the avocado mash.
  30. Garnish with chopped fresh cilantro, and drizzle the tomato oil around the plate.
  31. 2 1/2 tablespoons paprika
  32. 2 tablespoons salt
  33. 2 tablespoons garlic powder
  34. 1 tablespoon black pepper
  35. 1 tablespoon onion powder
  36. 1 tablespoon cayenne pepper
  37. 1 tablespoon dried oregano
  38. 1 tablespoon dried thyme
  39. Combine all ingredients thoroughly.
  40. Yield: 2/3 cup
  41. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
  42. 1/4 cup extra-virgin olive oil
  43. 1/2 teaspoon minced garlic
  44. 1/3 cup diced Roma tomato
  45. Salt and pepper
  46. In a small, 8-inch saute pan set over medium-high heat, add the olive oil.
  47. Once the oil is hot, add the garlic to the pan and saute until fragrant, about 30 seconds.
  48. Add the tomato to the pan and saute for 2 minutes, season with the salt and pepper and use with the rutabaga Napoleons.

vegetable oil, diameter, salt, avocado, sour cream, orange juice, cilantro, garlic, salt, white pepper

Taken from www.foodnetwork.com/recipes/emeril-lagasse/napoleon-of-rutabaga-chips-with-sauteed-shrimp-avocado-mash-and-tomato-oil-recipe.html (may not work)

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