Smoked Shrimp Cakes With A Warm Fire Roasted Remoulade

Recipe Ingredients

1 lb	454g / 16oz	Medium shrimp - peeled, deveined,
		And tail removed
		Emeril's Essence - see * Note
1		Sweet corn ear
		Drizzle of vegetable oil
3 tablespoons	45ml	Butter
1 cup	62g / 2.2oz	Chopped onions
1/2 cup	55g / 1.9oz	Chopped celery
1/4 cup	36g / 1.3oz	Chopped red bell peppers
		Salt - to taste
		Cayenne - to taste
2 teaspoons	10ml	Chopped garlic
1 teaspoon	5ml	Egg (large)
1 1/2 cups	219g / 7.7oz	Dried fine bread crumbs
1/4 cup	15g / 0.5oz	Chopped green onions, green parts only
1/4 cup	15g / 0.5oz	Bleached all-purpose flour
1 cup	237ml	Vegetable oil
1		Remoulade Sauce - see * Note
1		Sweet potato - peeled, and cut (medium)
		Into thin curls, fried until crispy
1 tablespoon	15ml	Finely-chopped fresh parsley leaves

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Remoulade Sauce" recipes which are included in this collection.

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 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 in the center of the cakes. Garnish with parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C11)

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