Ingredients

• 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

Directions

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.