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1
Heat the oil in a large skillet.
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2
In a mixing bowl, season the shrimp with Essence.
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3
Stir in the buttermilk and marinate the shrimp for 1 hour, under refrigeration.
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4
Remove the shrimp from the refrigerator and drain completely.
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5
In a shallow bowl, combine the flour and masa together.
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6
Season the flours with Essence.
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7
Dredge the shrimp in the seasoned flour.
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8
Place the shrimp in a wire basket and shake the shrimp completely, to remove any excess flour.
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9
Carefully fry the shrimp in the hot oil until golden brown, about 2 minutes.
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10
Remove the shrimp from the oil and drain on a paper-lined plate.
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11
Season the shrimp with salt and pepper.
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12
Combine all the remaining ingredients in a food processor with a metal blade and process for 30 seconds.
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13
Place the sauce in the refrigerator and chill completely.
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14
The sauce will keep for several days in an airtight container in the refrigerator.
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15
To assemble, cut the parchment paper in half and form the paper into a cone-like shape.
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16
Fill each cone with the fried rock shrimp.
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17
Serve the cones with the Remoulade sauce.
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18
Combine all ingredients thoroughly.
