Fried Rock Shrimp with Two Remoulade Sauces Recipe

Name: Fried Rock Shrimp with Two Remoulade Sauces
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.", "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.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

1704

kcal

Calories

146

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 47 ingredients. The key ingredients include: 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, and more.

Yes, Fried Rock Shrimp with Two Remoulade Sauces falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fried Rock Shrimp with Two Remoulade Sauces

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions