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Fried Rock Shrimp With Two Remoulade Sauces

  • Yield: 4 servings


  • 1 pound rock shrimp, shells and heads removed, and thawed if frozen
  • 1/3 cup Essence
  • 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 Sauce
  • Red Remoulade Sauce


  • In a medium bowl, combine the buttermilk with 1/4 cup Essence. Place the shrimp in the buttermilk mixture and marinate for 30 minutes.
  • In another bowl, combine the masa harina and flour with the remaining 2 tablespoons of Essence. 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.
  • Carefully slip the shrimp into the hot oil, and cook, turning occasionally, until golden brown on all sides, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper.
  • In a bowl, toss the greens with the olive oil, lemon juice, and salt and pepper to taste. Divide among 4 plates. Arrange the shrimp on the greens and drizzle with the 2 remoulades, passing additional sauce tableside. Garnish with parsley.