Fried Okra, Eggplant, and Shrimp with Oven Roasted Tomato Sauce - paprika

Method

• Preheat oven to 400 degrees F and preheat fryer filled with vegetable oil to 350 degrees F.
• In a small roasting pan, combine the tomatoes, extra-virgin olive oil, garlic cloves, basil (or oregano) leaves, salt and pepper.
• Roast until the tomatoes begin to caramelize, about 30 to 45 minutes, stirring occasionally.
• Remove from the oven and allow to cool to room temperature.
• Once cooled, add the roasted tomatoes to the carafe of a blender and blend until the desired consistency is reached.
• If the sauce seems too thick, add a bit of water or chicken broth to achieve the desired consistency.
• Use immediately or cool completely and refrigerate for up to 4 days in a nonreactive, airtight container.
• The sauce is great on pasta as well as pizza and even makes a great dipping sauce for hors d'oeuvres.
• If you prefer a less rustic sauce, puree completely in blender and strain.
• *Note: if Romanita tomatoes are unavailable, use a combination of Roma and grape tomatoes to approximate the sweetness of Romanitas, or use another type of sweet tomato, such as Amorosa.
• Add to a large bowl, the shrimp and 1 cup of hot sauce and toss to coat.
• Let marinate for 30 minutes.
• In a large bowl combine the flour, masa and Essence.
• Add the shrimp in batches, turn to coat evenly and shake off any excess flour.
• Cook until golden brown and cooked through, about 3 minutes.
• In a large mixing bowl, whisk together the buttermilk, hot sauce and the eggs.
• Add the okra, season with the salt and turn to coat evenly.
• Let the mixture marinate for 30 minutes.
• In another mixing bowl, combine flour, cornmeal and essence.
• Dredge the pieces of okra in the seasoned flour.
• Add the okra to the fryer and fry until golden brown, about 2 minutes and lay out on a paper towel-lined plate.
• Season, if desired, with salt while it is still hot.
• Preheat oil to about 360 to 375 degrees F.
• Peel the eggplant and cut in half lengthwise.
• Cut each half into 1/4-inch thick slices, lengthwise again.
• Cut crosswise to form shapes resembling French fries.
• Toss the slices with 1 teaspoon Essence and 1 teaspoon salt.
• Season the flour with the remaining tablespoon of Essence.
• In a shallow bowl, beat together the eggs and milk.
• Lightly dredge the eggplant in the flour and then add to the egg mixture and then back into the flour.
• Place the eggplant pieces into the fryer.
• Fry until golden brown, about 2 minutes and lay out on a paper towel lined plate.
• Season the eggplant, if desired, with salt while it is still hot.
• Serve the Fried Okra, Fried shrimp and Fried Eggplant with the Roasted Tomato Sauce.
• 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.