- 2 cups buttermilk
- 1/4 cup plus 2 tablespoons Creole Seasoning
- 1 pound peeled rock shrimp, shells and heads removed (thawed if frozen)
- 1 cup masa harina (available at Latin markets and many supermarkets)
- 1 cup bleached all-purpose flour
- Vegetable oil for deep-frying
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup Creole Remoulade Sauce
- Combine the buttermilk with 1/4 cup of the Essence in a medium mixing bowl. Add the shrimp and marinate for 30 minutes. Refrigerate.
- Combine the masa harina and all-purpose flour with the remaining 2 tablespoons of Essence in another bowl.
- Pour enough oil to come halfway up the sides of a large deep heavy pot or electric deep fryer and heat over high heat to 360?F. Drain the shrimp.
- In batches, dredge the marinated shrimp in the flour mixture and shake to remove any excess. Using a slotted spoon, carefully place the shrimp, several at a time, into the hot oil. Deep-fry, turning occasionally, until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Season with the salt and pepper.
- Cut four 6-inch squares of parchment paper. Roll each one into a cone and tuck in the ends to secure. Fill the cones with the shrimp, top each with 2 tablespoons of the remoulade sauce, and serve immediately.
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