INGREDIENTS

INSTRUCTIONS

* Note; See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Herb
Mayonnaise And Herb Nage" recipes which are included in this collection.
Heat the oil in a skillet over medium-high heat. Add the onions. Season
with Bayou Blast. Saute for about 3 minutes, or until slightly wilted.
Season the shrimp with the Creole seasoning. Add the shrimp and saute until
the shrimp turn pink, 2 to 3 minutes. Stir in the garlic. Remove and set
aside to cool. Make a batter by combining the eggs, milk, baking powder, 1
teaspoon of salt, and 1/4 teaspoon of cayenne. Add the flour, 1/4 cup at a
time, beating and incorporating until all is used and the batter is smooth.
Stir in the parsley. Add the shrimp mixture to the batter and fold to mix.
Heat the shortening to 360 degrees. Drop the batter, a heaping tablespoon
at a time, into the hot oil. When the fritters pop to the surface, roll
them around with a slotted spoon in the oil to brown them evenly. Remove
and drain on paper towels. Sprinkle the fritters with Bayou Blast. To
serve, spoon a pool of the mayonnaise in the center of each plate. Arrange
the fritters around the sauce. Pile the herb salad in the center of the
sauce. Serve warm. This recipe yields about 2 dozen fritters.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B54 broadcast 07-07-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-27-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

A Message from our Provider:

“God loves each of us as if there were only one of us. #Augustine”