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Fried Okra, Eggplant, And Shrimp With Oven Roasted Tomato Sauce Recipe

Nutrition per serving    (USDA % daily values)
CAL
1640
FAT
176%
CHOL
109%
SOD
512%

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Ingredients for 4 servings

2 1/2 tablespoons paprika

1 tablespoon dried thyme

1/2 cup buttermilk

1 tablespoon cayenne pepper

2 large eggs

2 eggs

3 pounds Romanita tomatoes, cored

2 tablespoons fresh oregano or basil leaves

1 teaspoon freshly ground black pepper

1 large, long eggplant (about 2 pounds)

1 tablespoon dried oregano

12 cloves garlic, peeled

1 tablespoon onion powder

1/2 cup milk

Emeril's Original Essence

2 tablespoons Essence, plus more for dusting, recipe follows

2 teaspoons kosher salt

Salt

1 tablespoon black pepper

1/2 cup extra-virgin olive oil

2 tablespoons garlic powder

Lemon wedges, for garnish

1 cup hot sauce

1/2 cup cornmeal

2 tablespoons salt

1 cup masa harina

Vegetable oil, for frying

4 tablespoons hot sauce

2 dozen medium shrimp, peeled and deveined, tips of the tails left intact

1 teaspoon plus 1 tablespoon Essence, divided

32 okra pods, washed and cut in 1/2 lengthwise

1 cup all-purpose flour

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