-
1
Prepare the smoker.
-
2
Season the shrimp with Essence.
-
3
Place half of the shrimp in the smoker and smoke for about 6 to 8 minutes, or until the shrimp turns pale pink and the tail starts to curl.
-
4
Remove and cool.
-
5
In a food processor, fitted with a metal blade, puree the remaining shrimp.
-
6
Remove and set aside.
-
7
Rough chop the smoked shrimp and set aside.
-
8
Season the corn cob with a drizzle of vegetable oil and Essence.
-
9
Place the cob over an opened flame and lightly char the corn on all sides.
-
10
In small saute pan, over medium heat, melt 2 tablespoons of butter.
-
11
Add the onions, celery and bell peppers.
-
12
Season with salt and cayenne.
-
13
Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes.
-
14
Add the garlic and cook, stirring, for 2 minutes.
-
15
Cool for 5 minutes.
-
16
In a mixing bowl, combine the Sauteed vegetables, pureed shrimp, chopped shrimp, egg, 3/4 cup bread crumbs, and green onions.
-
17
Mix well.
-
18
Season with salt and cayenne.
-
19
Divide the mixture into 8 equal portions and form them into 1-inch-thick cakes (patties).
-
20
In a shallow bowl, combine the flour with Essence.
-
21
In another bowl, whisk the remaining egg with the water.
-
22
In a third bowl, combine the remaining 3/4 cup bread crumbs and season with Essence.
-
23
Heat the oil to 360 degrees F in a large saute pan over medium heat.
-
24
Dredge the cakes first in the seasoned flour, tapping off any excess, then in the egg wash, letting the excess drip off.
-
25
Dredge the cakes in the seasoned bread crumbs, coating them evenly.
-
26
Gently lay the cakes, 3 to 4 at a time, in the oil and fry until lightly golden, about 4 minutes on each side.
-
27
Drain on paper towels.
-
28
Season with Essence.
-
29
Using a knife, remove the kernels from the cob.
-
30
In a saute pan, over medium heat, melt the remaining tablespoon of butter.
-
31
Add the corn and saute for 1 minute.
-
32
Add the Remoulade and continue to saute for 2 minutes.
-
33
Remove from the heat.
-
34
To serve, spoon the sauce in the center of each plate.
-
35
Lay two cakes in the center of the sauce.
-
36
Pile the fried sweet potatoes in the center of the cakes.
-
37
Garnish with parsley.
-
38
Combine all ingredients thoroughly.
-
39
Combine all the ingredients in a food processor with a metal blade and process for 30 seconds.
-
40
Use immediately or store.
-
41
Will keep for several days in an airtight container in the refrigerator.
