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Fried Rock Shrimp with Two Remoulade Sauces (Emeril Lagasse) Recipe

Fried Rock Shrimp with Two Remoulade Sauces (Emeril Lagasse) Recipe

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Fried Rock Shrimp with Two Remoulade Sauces (Emeril Lagasse)

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Ingredients:

Serving

1 lb rock shrimp, shells and heads removed, and thawed if frozen
1/3 cup emeril's original essence , recipe follows
2 cups buttermilk
1 cup masa harina corn flour
1 cup all-purpose flour
vegetable oil, for frying
1 tsp salt
1/2 tsp ground black pepper
4 cups chiffonade mesclun greens, or other lettuces
2 tsp olive oil
1/2 tsp lemon juice
chopped fresh parsley, garnish
white remoulade , recipe follows
red remoulade , recipe follows
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 leaf oregano
1 tbsp dried thyme
3/4 cup mayonnaise
2 tbsp finely chopped green onions (green part only )
2 tbsp finely chopped yellow onions
2 tbsp finely chopped celery
2 tsp finely chopped fresh parsley
2 tsp dijon mustard
1 tsp prepared horseradish
1 tsp powdered mustard
1/2 tsp minced garlic
1/2 tsp worcestershire sauce
1/4 tsp salt
1/4 tsp freshly ground white pepper
1/3 cup mayonnaise
2 tbsp ketchup
2 tbsp finely chopped celery
1 tbsp finely chopped yellow onions
1 tbsp finely chopped green onions (green part only )
1 tbsp creole mustard, or other hot
1 1/2 tsp red wine vinegar
1 1/2 tsp rice wine vinegar
1 1/2 tsp paprika
1 1/2 tsp minced fresh parsley
1 tsp prepared horseradish
1 tsp hot red pepper sauce
1/2 tsp minced garlic

Directions:

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 F. 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.
*Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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.)
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.)

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	929.96 Kcal (3894 kJ)
Calories from fat	514.61 Kcal
		% Daily Value*
Total Fat	57.18g	88%
Cholesterol	179.01mg	60%
Sodium	6366.75mg	265%
Potassium	539.54mg	11%
Total Carbs	68.33g	23%
Sugars	9.31g	37%
Dietary Fiber	7.86g	31%
Protein	34.17g	68%
Vitamin C	8.2mg	14%
Vitamin A	0.1mg	4%
Iron	4.6mg	25%
Calcium	250mg	25%

Amount Per 100 g
Calories	199.4 Kcal (835 kJ)
Calories from fat	110.34 Kcal
		% Daily Value*
Total Fat	12.26g	88%
Cholesterol	38.38mg	60%
Sodium	1365.17mg	265%
Potassium	115.69mg	11%
Total Carbs	14.65g	23%
Sugars	2g	37%
Dietary Fiber	1.68g	31%
Protein	7.33g	68%
Vitamin C	1.7mg	14%
Iron	1mg	25%
Calcium	53.6mg	25%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

22.6

Points
25

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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