Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Vegetable oil
1/2 c Chopped onions
Essence
1 lb Large shrimp, peeled,
Deveined, and cut into
1/2 -inch pieces
1 tb Chopped garlic
3 Eggs, beaten
1 1/2 c Milk
2 ts Baking powder
Salt
Cayenne
3 1/4 c Flour
1 tb Chopped parsley
Solid vegetable shortening
For deep-frying

Heat the oil in a skillet over medium-high heat. Add the onions.
Season with Essence. SautJ for about 3 minutes, or until slightly
wilted. Season the shrimp with Essence. Add the shrimp and sautJ
until the shrimp turn pink, 2 to 3 minutes. Stir in the garlic.
Remove and set aside to cool. Make a batter by combining the eggs,
milk, baking powder, 1 teaspoon of salt, and 1/4 teaspoon of cayenne.
Add the flour, 1/4 cup at a time, beating and incorporating until all
is used and the batter is smooth. 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 fritters 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 fritters with Essence. To serve, spoon a
pool of the mayonnaise in the center of each plate. Arrange the
fritters around the sauce. Pile the herb salad in the center of the
sauce. Serve warm.

Yield: about 2 dozen

EMERIL LIVE SHOW #EMIB54 COOKING WITH FRESH HERBS

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