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Fried Popcorn Shrimp with Mache, Roasted Corn, Asparagus and Grape Tomato Vinaigrette (Emeril Lagasse) Recipe

Fried Popcorn Shrimp with Mache, Roasted Corn, Asparagus and Grape Tomato Vinaigrette (Emeril Lagasse) Recipe

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Fried Popcorn Shrimp with Mache, Roasted Corn, Asparagus and Grape Tomato Vinaigrette (Emeril Lagasse)

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Ingredients:

Serving

1 ear corn, shucked , roasted
12 asparagus spears ( pencil thick), ends trimmed and blanched
6 oz mache
2 tsp minced shallot
1/2 tsp minced garlic
3/4 tsp dijon mustard
3 tbsp champagne vinegar
2 tbsp freshly squeezed orange juice
1/2 tsp orange zest
salt
freshly ground black pepper
1/2 cup extra-virgin olive oil
1 cup teardrop tomatoes, halved
1 cup buttermilk
1 tbsp emeril's red hot sauce
1 lb rock shrimp
2 tbsp essence , recipe follows
1/3 cup corn flour
6 tbsp masa harina
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

Cut the corn kernels off the cob using a sharp paring knife and set aside. Cut the asparagus in thirds on the bias. Place the mache in a large bowl with the roasted corn and asparagus. In a separate medium bowl, combine the shallots, garlic, mustard, vinegar, orange juice and lemon zest. Whisk to incorporate and season with a pinch of salt and pepper. While whisking, slowly drizzle the olive oil into the bowl in a slow steady stream. Add the tomatoes to the vinaigrette and fold to combine. Set aside until ready to use.
Preheat a fryer to 360 degrees F.
In a medium bowl, place the buttermilk, hot sauce, rock shrimp and 1 tablespoon of Essence and stir to combine. In a separate bowl combine the corn flour, masa harina and remaining 1 tablespoon of the Essence, mix thoroughly. Allow the shrimp to marinate for 30 minutes, then remove from the buttermilk and place in the corn flour blend. Toss the shrimp in the flour until well coated Shake off excess flour and place the shrimp in the fryer until well browned and cooked through, about 2 to 3 minutes.
To assemble the salad, remove the tomatoes from the vinaigrette and place in the bowl with the lettuce. Add 4 tablespoons of the vinaigrette to the salad bowl and toss to combine. Divide the salad among 4 entree plates, and divide the shrimp among the 4 plates. Serve immediately.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	575.39 Kcal (2409 kJ)
Calories from fat	312.93 Kcal
		% Daily Value*
Total Fat	34.77g	53%
Cholesterol	147.32mg	49%
Sodium	4045.17mg	169%
Potassium	544.51mg	12%
Total Carbs	36.29g	12%
Sugars	7.05g	28%
Dietary Fiber	7.59g	30%
Protein	29.86g	60%
Vitamin C	34.8mg	58%
Vitamin A	1.1mg	37%
Iron	6.1mg	34%
Calcium	194.5mg	19%

Amount Per 100 g
Calories	141.62 Kcal (593 kJ)
Calories from fat	77.02 Kcal
		% Daily Value*
Total Fat	8.56g	53%
Cholesterol	36.26mg	49%
Sodium	995.62mg	169%
Potassium	134.02mg	12%
Total Carbs	8.93g	12%
Sugars	1.74g	28%
Dietary Fiber	1.87g	30%
Protein	7.35g	60%
Vitamin C	8.6mg	58%
Vitamin A	0.3mg	37%
Iron	1.5mg	34%
Calcium	47.9mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.