Recipe - Rock Shrimp Cones

Vegetable oil; for frying
1 pound Rock shrimp
Emeril's Essence; see * Note
2 cup Buttermilk
1 cup Flour
1 cup Masa flour
Salt; to taste
Freshlyground black pepper;
to taste
One fourth cup Fresh lemon juice
Three fourths cup Vegetable oil
One half cup Chopped onions
One half cup Chopped green onions
One fourth cup Chopped celery
2 tablespoon Prepared horseradish
3 tablespoon Creole or wholegrain
mustard
3 tablespoon Prepared yellow mustard
3 tablespoon Ketchup
3 tablespoon Chopped parsley
1 teaspoon Salt
One fourth teaspoon Cayenne pepper
1/8 teaspoon Freshlyground black pepper
2 Pieces Parchment paper

* Note: See the "Emeril's Essence Information" recipe which is included in
this collection.

Heat the oil in a large skillet. In a mixing bowl, season the shrimp with
Emeril's Essence. Stir in the buttermilk and marinate the shrimp for 1
hour, under refrigeration. Remove the shrimp from the refrigerator and
drain completely. In a shallow bowl, combine the flour and masa together.
Season the flours with Essence. Dredge the shrimp in the seasoned flour.
Place the shrimp in a wire basket and shake the shrimp completely, to
remove any excess flour. Carefully fry the shrimp in the hot oil until
goldenbrown, about 2 minutes. Remove the shrimp from the oil and drain on
a paperlined plate. Season the shrimp with salt and pepper. Combine all
the remaining ingredients in a food processor with a metal blade and
process for 30 seconds. Place the sauce in the refrigerator and chill
completely. The sauce will keep for several days in an airtight container
in the refrigerator. To assemble, cut the parchment paper in half and form
the paper into a conelike shape. Fill each cone with the fried rock
shrimp. Serve the cones with the remoulade sauce. This recipe yields 4