Gourmet Rubs & Spice Blends

• Canola oil for frying and Olive oil for sauté.
• 1 large eggplant peeled and cut into ½ inch thick slices.
• 2 large eggs, beaten with ½ cup milk.
• 2 tbsp cornstarch mixed with ¼ cup all purpose flour.
• 1 cup plain bread crumbs.
• 2 tbsp Chef Nick’s Crab &  Shrimp Blend.
• 1 tbsp Chef Nick’s Cajun Seasoning Blend.
• 1 medium, SHARP (not sweet) onion, diced.
• 2 celery stalks, medium dice.
• 1 large green bell pepper, medium dice.
• 3 cloves garlic, fine dice.
• 2 large ripe tomatos, chopped.
• 1 small can tomato paste.
• ½ cup dry white wine.
• 1 tbsp capers, drained.
• 1 ½ pounds Rock Shrimp peeled and deveined.
• ¼ cup chopped fresh cilantro and/or chives (optional).
• 1 cup of plain cooked white long grain rice [see hint 1 below] 

1. Place eggplant slices on a drying rack and lightly season with kosher salt on both sides.  Preheat your oven to 200°F (98°C) to keep things warm.
2. Whisk the eggs and milk to make an egg wash in a bowl just large enough for the eggplant slices.
3. Bring two quarts of water to boil and add the Crab & Shrimp blend.  Add the shrimp and SIMMER for three to four minutes.  Remove the shrimp to a bowl of ice water to stop the cooking and cool. 
   Added Flavor Tip:  Reheat the rice in the shrimp cooking water and drain.
4. Put the flour and cornstarch in a zip bag.  One slice at a time coat the eggplant slices with the mixture by shaking them in the zip-bag.
5. Dip the eggplant slices in the egg wash, shake off the excess and quickly dredge them in the bread crumbs.  Place on a cooling rack until they’re all breaded.
6. Fry the breaded eggplant in canola oil until golden brown.  Don’t crowd the frying pan.  Remove to a cooling rack in the oven to keep warm.  DO NOT put them on paper towels (it will make the bottom soggy).
7. In a large frying pan over medium-high heat sauté the veggies in olive oil with the Cajun Spice Blend until just soft.  Add the capers, wine, tomato paste and simmer for three minutes.
8. Add the chilled shrimp cooking just long enough the reheat the shrimp. 

To serve, put a layer of rice on the plate and top with two eggplant slices. Now put a generous portion of the shrimp/veggie mixture on top.  Drizzle on some of the pan sauce.  Garnish with the cilantro or chives. 

[Hint 1]  In my house we use a LOT of white rice (usually Basmati).  So once a week when I have a few spare minutes I’ll cook enough plain rice for the whole week’s menu; putting four servings each into zip-bags.  One or two minutes in the microwave and it’s good to go at dinner time.