Smoked Rock Shrimp and Sweet Corn Beignets

A savory version of this southern doughnut that can be eaten as an appetizer or mouth-popping snack.

Ingredients

1 pound rock shrimp
Emeril's Original Essence
2 tablespoons vegetable oil
1/2 cup chopped onions
1 cup sweet corn kernels
1 teaspoon chopped garlic
3 eggs, beaten
1 1/2 cups milk
2 teaspoons baking powder
3 1/4 cups all-purpose flour
1 teaspoon of salt
Dash of hot sauce
Dash of Worcestershire sauce
1 tablespoon chopped parsley
Solid vegetable shortening for deep-frying
1 cup Remoulade Dressing
1/4 cup grated Parmigiano-Reggiano cheese
2 tablespoons chopped green onions, green part only

Instructions

Season the rock shrimp with Essence. Prepare the smoker according to manufactures directions. Cook the shrimp in the smoker for 8 to 10 minutes. Remove from the smoker and cool. Heat the oil in a skillet over medium-high heat. Add the onions and season with Essence. Cook, stirring, until the onions are slightly wilted, about 3 minutes. Add the corn and season with Essence. Continue to cook for 3 minutes. Add the shrimp and cook for 2 minutes. Add the garlic. Remove from the heat and set aside to cool. Make a batter by combining the eggs, milk, baking powder, and salt. Add the flour, 1/4 cup at a time, beating and incorporating until all is used and the batter is smooth. Season with hot sauce and Worcestershire sauce. Stir in the parsley. Add the shrimp mixture to the batter and fold to mix. Heat the shortening to 360 degrees F. Drop the batter, a heaping tablespoon at a time, into the hot oil. When the beignets pop to the surface, roll them around with a slotted spoon in the oil to brown them evenly. Remove and drain on paper towels. Sprinkle the beignets with the Essence. To serve, spoon the Remoulade in the center of a large serving plate. Arrange the beignets on top of the sauce. Garnish with the cheese and green onions.

Yield: about 2 dozen