Rock shrimp cones
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable oil for frying | ||
| 1 | pounds | Rock shrimp |
| Essence | ||
| 2 | cups | Buttermilk |
| 1 | cup | Flour |
| 1 | cup | Masa flour |
| Salt and pepper | ||
| ¼ | cup | Fresh lemon juice |
| ¾ | cup | Vegetable oil |
| ½ | cup | Chopped onions |
| ½ | cup | Chopped green onions |
| ¼ | cup | Chopped celery |
| 2 | tablespoons | Prepared horseradish |
| 3 | tablespoons | Creole or whole-grain |
| Mustard | ||
| 3 | tablespoons | Prepared yellow mustard |
| 3 | tablespoons | Ketchup |
| 3 | tablespoons | Chopped parsley |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Cayenne pepper |
| ⅛ | teaspoon | Freshly ground black pepper |
| 2 | Pieces of parchment paper | |
Directions
Heat the oil in a large skillet. In a mixing bowl, season the shrimp with Essence. Stir in the buttermilk and marinate the shrimp for 1 hour, under refrigeration. Remove the shrimp from the refrigerator and drain completely. In a shallow bowl, combine the flour and masa together. Season the flours with Essence. Dredge the shrimp in the seasoned flour. Place the shrimp in a wire basket and shake the shrimp completely, to remove any excess flour. Carefully fry the shrimp in the hot oil until golden brown, about 2 minutes. Remove the shrimp from the oil and drain on a paper-lined plate. Season the shrimp with salt and pepper. Combine all the remaining ingredients in a food processor with a metal blade and process for 30. Place the sauce in the refrigerator and chill completely. The sauce will keep for several days in an airtight container in the refrigerator. To assemble, cut the parchment paper in half and form the paper into a cone-like shape. Fill each cone with the fried rock shrimp. Serve the cones with the Remoulade sauce. Yield: 4 servings
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