Season the rock shrimp with Essence. Prepare the smoker according to manufactures? directions. Add the shrimp and smoke for about 8 to 10 minutes. Remove from the smoker and cool.
Heat the oil in a skillet over medium-high heat. Add the onions and season with Essence. Saute for about 3 minutes, or until slightly wilted. Add the corn
and season with Essence. Continue to saute for 3 minutes. Add the shrimp and saute for 2 minutes. Add the garlic. Remove and set aside to cool.
Make a batter by combining the eggs, milk, baking powder, and salt. Add the flour, 1/4-cup at a time, beating and incorporating until all is used and the batter is smooth. Season with hot sauce and Worcestershire sauce
. 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 beignets 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 beignets with the Essence. To serve, spoon the Remoulade in the center of a large serving plate. Arrange the beignets
on top of the sauce. Garnish
with the cheese
and green onions.