Name: Smoked Rock Shrimp And Sweet Corn Beignets
Ingredients: 1 lb Rock shrimp; Bayou Blast; see * Note; 2 tb Vegetable oil; 1/2 c Chopped onions; 1 c Sweet corn kernels; 1 ts Chopped garlic; 3 Eggs; beaten; 1 1/2 c Milk; 2 ts Baking powder; 3 1/4 c Flour; 1 ts Salt; 1 ds Crystal Hot Sauce; 1 ds Worcestershire sauce; 1 tb Chopped parsley; Solid vegetable shortening; for deep-frying; Bayou Blast; see * Note; 1 c Remoulade Dressing; 1/4 c Grated Parmigiano-Reggiano cheese; 2 tb Chopped green onions; green part only

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy		Emlive08	24	servings

INGREDIENTS

1	lb	Rock shrimp
		Bayou Blast; see * Note
2	tb	Vegetable oil
1/2	c	Chopped onions
1	c	Sweet corn kernels
1	ts	Chopped garlic
3		Eggs; beaten
1 1/2	c	Milk
2	ts	Baking powder
3 1/4	c	Flour
1	ts	Salt
1	ds	Crystal Hot Sauce
1	ds	Worcestershire sauce
1	tb	Chopped parsley
		Solid vegetable shortening; for deep-frying
		Bayou Blast; see * Note
1	c	Remoulade Dressing
1/4	c	Grated Parmigiano-Reggiano cheese
2	tb	Chopped green onions; green part only

INSTRUCTIONS

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
Season the rock shrimp with Bayou Blast. Prepare the smoker according to
manufactures directions. Add the shrimp and smoke for about 8 to 10
minutes. Remove from the smoker and cool. Heat the oil in a skillet over
medium-high heat. Add the onions and season with the Creole seasoning.
Saute for about 3 minutes, or until slightly wilted. Add the corn and
season with Creole seasoning. Continue to saute for 3 minutes. Add the
shrimp and saute for 2 minutes. Add the garlic. Remove and set aside to
cool. Make a batter by combining the eggs, milk, baking powder, and salt.
Add the flour, 1/4 cup at a time, beating and incorporating until all is
used and the batter is smooth. Season with hot sauce and Worcestershire
sauce. 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 beignets 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 beignets with the
Creole seasoning. To serve, spoon the Remoulade in the center of a large
serving plate. Arrange the beignets on top of the sauce. Garnish with the
cheese and green onions. This recipe yields about 2 dozen.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B79)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-10-1999
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Some minds are like concrete, thy’re roughly mixed up and permanently set.”