MARDI GRAS RECIPES: Smoked Shrimp Cakes with Fire-Roasted Remoulade . . . Muffuletta

Smoked Shrimp Cakes with Fire-Roasted Remoulade

1 pound medium shrimp; peeled and tail removed

Emeril’s Essence

1 ear sweet corn

Drizzle of vegetable oil

3 tablespoons butter

1 cup chopped onions

½ cup chopped celery

¼ cup chopped red bell peppers

2 teaspoons chopped garlic

1 large egg

1½ cups dried fine bread crumbs

¼ cup chopped green onions; green

¼ cup bleached all-purpose flour

1 cup vegetable oil

Remoulade sauce (recipe follows)

1 medium sweet potato; peeled and cut into thin curls and fried, until crispy

1 tablespoon chopped fresh parsley

Prepare the smoker. Season the shrimp with Essence. Place half of the shrimp in the smoker and smoke for about 6 to 8 minutes, or until the shrimp turns pale pink and the tail starts to curl. Remove and cool. In a food processor, fitted with a metal blade, puree the remaining shrimp. Remove and set aside. Rough chop the smoked shrimp and set aside.

Season the corn cob with a drizzle of vegetable oil and Essence. Place the cob over an opened flame and lightly char the corn on all sides. In small saute pan, over medium heat, melt 2 tablespoons of butter. Add the onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes.

In a mixing bowl, combine the sauteed vegetables, pureed shrimp, chopped shrimp, egg, ¾ cup bread crumbs and green onions. Mix well. Season with salt and cayenne. Divide the mixture into 8 equal portions and form them into 1-inch-thick cakes (patties).

In a shallow bowl, combine the flour with Essence. In another bowl, whisk the remaining egg with the water. In a third bowl, combine the remaining ¾ cup bread crumbs and season with Essence.

Heat the oil to 360 degrees in a large saute pan over medium heat. Dredge the cakes first in the seasoned flour, tapping off any excess, then in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, coating them evenly. Gently lay the cakes, 3 to 4 at a time, in the oil and fry until lightly golden, about 4 minutes on each side. Drain on paper towels. Season with Essence.

Using a knife, remove the kernels from the cob. In a saute pan, over medium heat, melt the remaining tablespoon of butter. Add the corn and saute for 1 minute. Add the remoulade and continue to saute for 2 minutes. Remove from the heat.

To serve, spoon the sauce in the center of each plate. Lay two cakes in the center of the sauce. Pile the fried sweet potatoes in the center of the cakes. Garnish with parsley.

Yield: Serves 4.

Remoulade Sauce

¼ cup fresh lemon juice

¾ cup vegetable oil

½ cup chopped onions

½ cup chopped green onions

¼ cup chopped celery

2 tablespoons prepared horseradish

3 tablespoons creole or whole-grain

3 tablespoons prepared yellow mustard

3 tablespoons ketchup

3 tablespoons chopped parsley

1 teaspoon salt

¼ teaspoon cayenne pepper

1/8 teaspoon freshly ground black pepper

Combine ingredients in a food processor with metal blade and process for 30 seconds. Use immediately or store. Will keep for several days in airtight container in refrigerator.

Yield: 2 cups.

Muffuletta

GARLIC AIOLI:

½ cup mayonnaise

1 teaspoon original Tabasco

1 garlic clove, crushed

SPICY OLIVE FILLING:

1 cup pimento-stuffed olives, chopped

¼ cup pitted black olives, chopped

¼ cup roasted red peppers, chopped

1½ teaspoons original Tabasco

1 tablespoon olive oil

1 teaspoon sugar

SANDWICH:

1 large loaf French or Italian bread

8 ounces sliced hard salami

8 ounces sliced deli ham

8 ounces sliced Provolone cheese

Preheat oven to 400 degrees. Combine mayo, Tabasco sauce and garlic in bowl; stir until well-blended. Combine olives, roasted peppers, Tabasco, olive oil and sugar in bowl until well mixed. Cut bread in half, horizontally, with serrated knife, but not all the way through; open flat. Spread both cut sides with garlic aioli mixture. Arrange salami, ham and cheese on bread evenly. Spoon spicy olive filling lengthwise down center of loaf. Place sandwich on large piece of foil; seal tightly. Place on baking sheet. Bake 15 minutes until heated through and cheese is melted.

Cut into serving-size pieces.

Yield: Serves 12.

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