Fried Rock Shrimp With Two Remoulade Sauces
By á-170456
Ingredients
- WHITE REMOULADE:
- 1 pound rock shrimp shells and heads
- removed, and thawed if frozen
- 1/3 cup Emeril's Essence (see Bayou Blast recipe)
- 2 cups buttermilk
- 1 cup masa harina corn flour
- 1 cup all-purpose flour
- Vegetable oil for frying
- 1 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
- 4 cups chiffonade mesclun greens (or other lettuces)
- 2 teaspoons olive oil
- 1/2 teaspoon lemon juice
- Chopped fresh parsley for garnish
- 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
- RED REMOULADE:
- 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
Details
Servings 4
Preparation
Step 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. 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.
For the White Remoulade Sauce: Combine all the ingredients in a bowl and whisk lightly to blend. Store in an airtight container and refrigerate until needed. (It will keep for up to 2 days.)
For the Red Remoulade Sauce: Combine all the ingredients in a bowl and whisk lightly to blend. Store in an airtight container and refrigerate until needed. (It will keep for up to 2 days.)
This recipe yields 4 servings.
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