- 2 tablespoons vegetable oil
- 1/2 cup chopped onions
- Essence, recipe follows
- 1 pound large shrimp, peeled, deveined, and cut into 1/2-inch pieces
- 1 tablespoon chopped garlic
- 3 eggs, beaten
- 1 1/2 cup milk
- 2 teaspoons baking powder
- 3 1/4 cups flour
- 1 tablespoon chopped parsley
- Solid vegetable shortening for deep-frying
- 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
Heat the oil in a skillet over medium-high heat. Add the onions. Season with Essence. Saute for about 3 minutes, or until slightly wilted.
Season the shrimp with Essence. Add the shrimp and saute until the shrimp turn pink, 2 to 3 minutes. Stir in the garlic. Remove and set aside to cool. Make a batter by combining the eggs, milk, baking powder, 1 teaspoon of salt, and 1/4 teaspoon of cayenne. Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Stir in the parsley. Add the shrimp mixture to the batter and fold to mix.
Heat the shortening to 360 degrees F. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the fritters pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Sprinkle the fritters with Essence. To serve, spoon a pool of the mayonnaise in the center of each plate. Arrange the fritters around the sauce. Pile the herb salad in the center of the sauce. Serve warm.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.
Recipe courtesy Emeril Lagasse