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Season the rock shrimp with Essence.
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2
Prepare the smoker according to manufactures?
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directions.
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Add the shrimp and smoke for about 8 to 10 minutes.
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Remove from the smoker and cool.
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Heat the oil in a skillet over medium-high heat.
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Add the onions and season with Essence.
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Saute for about 3 minutes, or until slightly wilted.
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Add the corn and season with Essence.
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Continue to saute for 3 minutes.
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Add the shrimp and saute for 2 minutes.
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Add the garlic.
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Remove and set aside to cool.
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14
Make a batter by combining the eggs, milk, baking powder, and salt.
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Add the flour, 1/4-cup at a time, beating and incorporating until all is used and the batter is smooth.
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Season with hot sauce and Worcestershire sauce.
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Stir in the parsley.
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Add the shrimp mixture to the batter and fold to mix.
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Heat the shortening to 360 degrees F. Drop the batter, a heaping tablespoon at a time, into the hot oil.
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When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly.
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Remove and drain on paper towels.
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Sprinkle the beignets with the Essence.
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To serve, spoon the Remoulade in the center of a large serving plate.
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Arrange the beignets on top of the sauce.
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Garnish with the cheese and green onions.
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Combine all ingredients thoroughly and store in an airtight jar or container.
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Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
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Published by William and Morrow, 1993.
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Combine the first 10 ingredients in a food processor with a metal blade and process until smooth.
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Season with salt, cayenne, and pepper.
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While the machine is running, slowly add the oil, a little at a time, until thick.
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Reseason if needed.
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*RAW EGG WARNING
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Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
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To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
