Recipes : Fried Popcorn Shrimp with Mache, Roasted Corn, Asparagus and Grape Tomato Vinaigrette : Food Network

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Fried Popcorn Shrimp with Mache, Roasted Corn, Asparagus and Grape Tomato Vinaigrette
Recipe courtesy Emeril Lagasse

Ingredients
1 ear corn, shucked, roasted
12 asparagus spears (pencil thick), ends trimmed and blanched
6 ounces mache
2 teaspoons minced shallot
1/2 teaspoon minced garlic
3/4 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
2 tablespoons freshly squeezed orange juice
1/2 teaspoon orange zest
Salt
Freshly ground black pepper

1/2 cup extra-virgin olive oil
1 cup teardrop tomatoes, halved
1 cup buttermilk
1 tablespoon Emeril's Red Hot Sauce
1 pound rock shrimp
2 tablespoons Essence, recipe follows
1/3 cup corn flour
6 tablespoons masa harina

Instructions
Cut the corn kernels off the cob using a sharp paring
knife and set aside. Cut the asparagus in thirds on the bias. Place the mache in a
large bowl with the roasted corn and asparagus. In a separate medium bowl, combine
the shallots, garlic, mustard, vinegar, orange juice and lemon zest. Whisk to

incorporate and season with a pinch of salt and pepper. While whisking, slowly
drizzle the olive oil into the bowl in a slow steady stream. Add the tomatoes to
the vinaigrette and fold to combine. Set aside until ready to use.

Preheat a fryer to 360 degrees F.

In a medium bowl, place the buttermilk, hot sauce, rock shrimp and 1 tablespoon of
Essence and stir to combine. In a separate bowl combine the corn flour, masa
harina and remaining 1 tablespoon of the Essence, mix thoroughly. Allow the shrimp
to marinate for 30 minutes, then remove from the buttermilk and place in the corn
flour blend. Toss the shrimp in the flour until well coated Shake off excess flour
and place the shrimp in the fryer until well browned and cooked through, about 2
to 3 minutes.

To assemble the salad, remove the tomatoes from the vinaigrette and place in the
bowl with the lettuce. Add 4 tablespoons of the vinaigrette to the salad bowl and
toss to combine. Divide the salad among 4 entree plates, and divide the shrimp
among the 4 plates. Serve immediately.

Emeril's ESSENCE Creole Seasoning (also referred to as
Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou
Blast):
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 oregano
1 tablespoon dried thyme

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.