Fried Rock Shrimp with Two Remoulade Sauces

• 1 pound rock shrimp, shells and heads removed, and thawed if frozen
• 1/3 cup Emeril's Original Essence, recipe follows
• 2 cups buttermilk
• 1 cup masa harina corn flour
• 1 cup all-purpose flour
• Vegetable oil, for frying
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 cups chiffonade mesclun greens, or other lettuces
• 2 teaspoons olive oil
• 1/2 teaspoon lemon juice
• Chopped fresh parsley, garnish
• White remoulade, recipe follows
• Red remoulade, recipe follows
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme
• 3/4 cup mayonnaise
• 2 tablespoon finely chopped green onions (green part only)
• 2 tablespoons finely chopped yellow onions
• 2 tablespoons finely chopped celery
• 2 teaspoons finely chopped fresh parsley
• 2 teaspoons Dijon mustard
• 1 teaspoon prepared horseradish
• 1 teaspoon powdered mustard
• 1/2 teaspoon minced garlic
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 1/3 cup mayonnaise
• 2 tablespoons ketchup
• 2 tablespoons finely chopped celery
• 1 tablespoon finely chopped yellow onions
• 1 tablespoon finely chopped green onions (green part only)
• 1 tablespoon Creole mustard, or other hot, whole-grain mustard
• 1 1/2 teaspoons red wine vinegar
• 1 1/2 teaspoons rice wine vinegar
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons minced fresh parsley
• 1 teaspoon prepared horseradish
• 1 teaspoon hot red pepper sauce
• 1/2 teaspoon minced garlic

1. In a medium bowl, combine the buttermilk with 1/4 cup Essence.
2. Place the shrimp in the buttermilk mixture and marinate for 30 minutes.
3. In another bowl, combine the masa harina and flour with the remaining 2 tablespoons of Essence.
4. In a pot, heat the oil to 360 degrees F. Dredge the marinated shrimp in the flour mixture and shake the pieces in a strainer to remove any excess.
5. Carefully slip the shrimp into the hot oil, and cook, turning occasionally, until golden brown on all sides, 2 to 3 minutes.
6. Remove with a slotted spoon and drain on paper towels.
7. Season with salt and pepper.
8. In a bowl, toss the greens with the olive oil, lemon juice, and salt and pepper to taste.
9. Divide among 4 plates.
10. Arrange the shrimp on the greens and drizzle with the 2 remoulades, passing additional sauce tableside.
11. Garnish with parsley.
12. Combine all ingredients thoroughly and store in an airtight jar or container.
13. Yield: about 2/3 cup
14. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
15. Published by William and Morrow, 1993.
16. Combine all the ingredients in a bowl and whisk lightly to blend.
17. Store in an airtight container and refrigerate until needed.
18. (It will keep for up to 2 days.)
19. Combine all the ingredients in a bowl and whisk lightly to blend.
20. Store in an airtight container and refrigerate until needed.
21. (It will keep for up to 2 days.)

shrimp, buttermilk, flour, flour, vegetable oil, salt, ground black pepper, olive oil, lemon juice, fresh parsley, white remoulade, red remoulade, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme, mayonnaise, green onions, yellow onions, celery, fresh parsley, mustard, horseradish, powdered mustard, garlic, worcestershire sauce, salt, freshly ground white pepper, mayonnaise, ketchup, celery, yellow onions, green onions, creole mustard, red wine vinegar, rice wine vinegar, paprika, parsley, horseradish, hot red pepper sauce, garlic

Taken from www.foodnetwork.com/recipes/emeril-lagasse/fried-rock-shrimp-with-two-remoulade-sauces-recipe.html (may not work)