Fried Rock Shrimp with Two Remoulade Sauces (Emeril Lagasse)

Prep Time: 30 Minutes

Cook Time: 3 Minutes

Ready In: 33 Minutes

Servings: 4

Ingredients:

1 pound rock shrimp, shells and heads removed, and thawed if frozen

1/3 cup emeril's original essence, recipe follows

2 cups buttermilk

1 cup masa harina corn flour

1 cup all-purpose flour

vegetable oil, for frying

1 teaspoon salt

1/2 teaspoon ground black pepper

4 cups chiffonade mesclun greens, or other lettuces

2 teaspoons olive oil

1/2 teaspoon lemon juice

chopped fresh parsley, garnish

white remoulade, recipe follows

red remoulade, recipe follows

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 leaf oregano

1 tablespoon dried thyme

3/4 cup mayonnaise

2 tablespoon finely chopped green onions (green part only)

2 tablespoons finely chopped yellow onions

2 tablespoons finely chopped celery

2 teaspoons finely chopped fresh parsley

2 teaspoons dijon mustard

1 teaspoon prepared horseradish

1 teaspoon powdered mustard

1/2 teaspoon minced garlic

1/2 teaspoon worcestershire sauce

1/4 teaspoon salt

1/4 teaspoon freshly ground white pepper

1/3 cup mayonnaise

2 tablespoons ketchup

2 tablespoons finely chopped celery

1 tablespoon finely chopped yellow onions

1 tablespoon finely chopped green onions (green part only)

1 tablespoon creole mustard, or other hot, whole-grain mustard

1 1/2 teaspoons red wine vinegar

1 1/2 teaspoons rice wine vinegar

1 1/2 teaspoons paprika

1 1/2 teaspoons minced fresh parsley

1 teaspoon prepared horseradish

1 teaspoon hot red pepper sauce

1/2 teaspoon minced garlic

Directions:

1. In a medium bowl, combine the buttermilk with 1/4 cup Essence. Place the shrimp in the buttermilk mixture and marinate for 30 minutes.
2. In another bowl, combine the masa harina and flour with the remaining 2 tablespoons of Essence. In a pot, heat the oil to 360 degrees F. Dredge the marinated shrimp in the flour mixture and shake the pieces in a strainer to remove any excess.
3. Carefully slip the shrimp into the hot oil, and cook, turning occasionally, until golden brown on all sides, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper.
4. In a bowl, toss the greens with the olive oil, lemon juice, and salt and pepper to taste. Divide among 4 plates. Arrange the shrimp on the greens and drizzle with the 2 remoulades, passing additional sauce tableside. Garnish with parsley.
5. *Essence (Emeril's Creole Seasoning):
6. Combine all ingredients thoroughly and store in an airtight jar or container.
7. Yield: about 2/3 cup
8. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
9. White Remoulade Sauce:
10. Combine all the ingredients in a bowl and whisk lightly to blend. Store in an airtight container and refrigerate until needed. (It will keep for up to 2 days.)
11. Red Remoulade Sauce:
12. Combine all the ingredients in a bowl and whisk lightly to blend. Store in an airtight container and refrigerate until needed. (It will keep for up to 2 days.)

By RecipeOfHealth.com