GALATOIRE’S SHRIMP AND EGGPLANT SOUP
Recipe courtesy of Louisiana Kitchen & Culture.
INGREDIENTS:
1 pound salted butter
1 small yellow onion, diced (about 1 cup)
1 medium eggplant, peeled and diced (about 5 cups)
1 large tomato, diced and drained (about 1 1/2 cups)
1 1/2 cups all-purpose flour
1 1/2 pounds small Louisiana shrimp (50 to 60 count), peeled Salt and white pepper
METHOD:
Melt the butter in a stockpot over medium high heat and add the onions, eggplant and tomatoes. Sauté the vegetables about 5 minutes, until the onions become caramelized. Whisk the flour into the mixture to make a roux. Reduce the heat to medium and cook for about 2 minutes, stirring. Slowly add one gallon of water, whisking constantly. Bring the soup to a low rolling boil and cook for 20 minutes. Add the shrimp and simmer for 10 minutes. Season with salt and pepper to taste.