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Season the shrimp with Essence. Add the shrimp and saute 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 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.