1 lb Medium shrimp; peeled,
-deveined
; and tail removed
Essence
1 Ear sweet corn
Drizzle of vegetable oil
3 tb Butter
1 c Chopped onions
1/2 c Chopped celery
1/4 c Chopped red bell peppers
2 ts Chopped garlic
1 lg Egg
1 1/2 c Dried fine bread crumbs
1/4 c Chopped green onions; green
-parts only
1/4 c Bleached all-purpose flour
1 c Vegetable oil
1 Recipe Remoulade sauce;
-(recipe follows)
1 md Sweet potato; peeled and cut
-into
; thin curls and
; fried
Until crispy
1 tb Finely chopped fresh parsley
-leaves
REMOULADE
1/4 c Fresh lemon juice
3/4 c Vegetable oil
1/2 c Chopped onions
1/2 c Chopped green onions
1/4 c Chopped celery
2 tb Prepared horseradish
3 tb Creole or whole-grain
-mustard
3 tb Prepared yellow mustard
3 tb Ketchup
3 tb Chopped parsley
1 ts Salt
1/4 ts Cayenne pepper
1/8 ts Freshly ground black pepper
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
**
Yields
1 servings