Fried Rock Shrimp with Two Remoulade Sauces

Total Time:
33 min
Prep:
30 min
Cook:
3 min

Yield:
4 servings
Level:
Intermediate

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
  • *Essence (Emeril's Creole Seasoning):
  • 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
  • White Remoulade Sauce:
  • 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
  • Red Remoulade Sauce:
  • 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

In a medium bowl, combine the buttermilk with 1/4 cup Essence. Place the shrimp in the buttermilk mixture and marinate for 30 minutes.

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.

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.

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.

*Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

White Remoulade Sauce:

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.)

Red Remoulade Sauce:

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.)


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