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

Total Time:
40 min
20 min
20 min

4 servings

  • 1 quart vegetable oil
  • 1 small rutabaga, about 3 1/2-inches in diameter
  • Salt and white pepper
  • For the Mashed Avocado:
  • 1/2 Hass avocado, peeled and diced
  • 1 tablespoon sour cream
  • 1 tablespoon orange juice
  • 1 teaspoon chopped fresh cilantro leaves
  • 1/4 teaspoon chopped garlic
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • 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. You will need at least 12 rounds. Fry the rutabaga in the hot oil in batches, until golden brown and crisp, about 2 minutes fry time. Remove the chips from the oil and drain on a paper-lined plate. Season with salt and pepper and set aside.

  • 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. Use a whisk to mash the avocado with the other ingredients until smooth. Set aside as you prepare the rest of the dish.

For the Sauteed Shrimp:
  • 2 tablespoons unsalted butter

  • 1 teaspoon olive oil

  • 1 teaspoon Essence, recipe follows

  • Salt

  • 1/2 pound 21-25's shrimp, peeled and deveined

  • 1/2 teaspoon minced garlic

  • 2 tablespoons fresh squeezed orange juice

  • 1 tablespoon fresh chopped cilantro leaves

  • 1 recipe Tomato Oil, recipe follows

  • Set an 8-inch saute pan over medium-high heat. Add 1 tablespoon of the butter and olive oil. Season the shrimp with the Essence and salt and add to the saute pan. Sear for 2 minutes on the first side and add the garlic to the pan. Turn the shrimp over and sear for another 1 minute. Add the orange juice and cilantro to the pan and cook until the liquid is reduced by about half, about 1 minute. Add the remaining tablespoon of butter and swirl the pan, off the heat, until the butter is melted.

  • To plate the dish, place a small dollop of the avocado mash in the center of 4 appetizer plates. Place a rutabaga chip on top of the mash, and divide the shrimp between the 4 chips, reserving 4 shrimp. Place another chip on top of the shrimp and spoon 2 tablespoons of avocado mash over each of the chips. Place another chip over the avocado mash and add a small dollop of the avocado mash on top of the last rutabaga chip. Place 1 of the remaining shrimp on top of the avocado mash. Garnish with chopped fresh cilantro, and drizzle the tomato oil around the plate.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika

  • 2 tablespoons salt

  • 2 tablespoons garlic powder

  • 1 tablespoon black pepper

  • 1 tablespoon onion powder

  • 1 tablespoon cayenne pepper

  • 1 tablespoon dried oregano

  • 1 tablespoon dried thyme

  • Combine all ingredients thoroughly.

  • Yield: 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

Tomato Oil:
  • 1/4 cup extra-virgin olive oil

  • 1/2 teaspoon minced garlic

  • 1/3 cup diced Roma tomato

  • Salt and pepper

  • In a small, 8-inch saute pan set over medium-high heat, add the olive oil. Once the oil is hot, add the garlic to the pan and saute until fragrant, about 30 seconds. Add the tomato to the pan and saute for 2 minutes, season with the salt and pepper and use with the rutabaga Napoleons.

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