INGREDIENTS

INSTRUCTIONS

Prepare the smoker. Season the shrimp with Essence. Place half of the
shrimp in the smoker and smoke for about 6 to 8 minutes, or until the
shrimp turns pale pink and the tail starts to curl. Remove and cool.
In a food processor, fitted with a metal blade, puree the remaining
shrimp. Remove and set aside. Rough chop the smoked shrimp and set
aside. Season the corn cob with a drizzle of vegetable oil and
Essence. Place the cob over an opened flame and lightly char the corn
on all sides. In small saute pan, over medium heat, melt 2  tablespoons
of butter. Add the onions, celery and bell peppers.  Season with salt
and cayenne. Cook, stirring, until the vegetables  are soft and
slightly golden, about 5 minutes. Add the garlic and  cook, stirring,
for 2 minutes. Cool for 5 minutes. In a mixing bowl,  combine the
sauteed vegetables, pureed shrimp, chopped shrimp, egg,  3/4 cup bread
crumbs, and green onions. Mix well. Season with salt  and cayenne.
Divide the mixture into 8 equal portions and form them  into
1-inch-thick cakes (patties). In a shallow bowl, combine the  flour
with Essence. In another bowl, whisk the remaining egg with the  water.
In a third bowl, combine the remaining 3/4 cup bread crumbs  and season
with Essence. Heat the oil to 360 degrees F in a large  saute pan over
medium heat. Dredge the cakes first in the seasoned  flour, tapping off
any excess, then in the egg wash, letting the  excess drip off. Dredge
the cakes in the seasoned bread crumbs,  coating them evenly. Gently
lay the cakes, 3 to 4 at a time, in the  oil and fry until lightly
golden, about 4 minutes on each side. Drain  on paper towels. Season
with Essence. Using a knife, remove the  kernels from the cob. In a
saute pan, over medium heat, melt the  remaining tablespoon of butter.
Add the corn and saute for 1 minute.  Add the Remoulade and continue to
saute for 2 minutes. Remove from  the heat. To serve, spoon the sauce
in the center of each plate. Lay  two cakes in the center of the sauce.
Pile the fried sweet potatoes n  the center of the cakes. Garnish with
parsley.  Yield: 4 servings  REMOULADE  Combine all the ingredients in
a food processor with a metal blade and  process for 30 seconds. Use
immediately or store. Will keep for  several days in an airtight
container in the refrigerator.  Yield: 2 cups  **Adapted from Louisiana
Real and Rustic Cookbook, by Emeril Lagasse,  published by William
Morrow, 1997  Converted by MC_Buster.  Per serving: 4667 Calories
(kcal); 431g Total Fat; (81% calories from  fat); 109g Protein; 108g
Carbohydrate; 970mg Cholesterol; 3974mg  Sodium Food Exchanges: 3
Grain(Starch); 13 1/2 Lean Meat; 6  Vegetable; 1/2 Fruit; 83 1/2  
Fat; 1 Other Carbohydrates  Recipe by: EMERIL LIVE SHOW #EMIC11
Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 6577
Calories From Fat: 4075
Total Fat: 461.6g
Cholesterol: 849.1mg
Sodium: 9089.3mg
Potassium: 3678.5mg
Carbohydrates: 502.3g
Fiber: 41g
Sugar: 221.8g
Protein: 127.7g