Rock shrimp cones

Yield: 4 servings

Measure Ingredient
\N \N Vegetable oil for frying
1 pounds Rock shrimp
\N \N Essence
2 cups Buttermilk
1 cup Flour
1 cup Masa flour
\N \N 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
\N \N 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 \N Pieces of parchment paper

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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