Smoked Rock Shrimp and Sweet Corn Beignets

1 pound rock shrimp

3 eggs, beaten

1 1/2 cups milk

Essence, recipe follows

2 tablespoons vegetable oil

2 teaspoons baking powder

1/2 cup chopped onions

3 1/4 cups flour

1 cup sweet corn kernels

1 teaspoon of salt

1 teaspoon chopped garlic

Dash hot red pepper sauce

Dash Worcestershire sauce

1 tablespoon chopped parsley

Solid vegetable shortening, for deep-frying 

1 cup Remoulade, recipe follows

1/4 cup grated Parmigiano-Reggiano

2 tablespoons chopped green onions, green part only

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Remoulade:

3 tablespoons Creole or whole-grain mustard

1 egg*

3 tablespoons prepared yellow mustard

1 lemon, juiced

3 tablespoons ketchup

1/4 cup chopped onions

3 tablespoons chopped parsley

1/4 cup chopped celery

Salt

1 tablespoon prepared horseradish

Cayenne pepper

Freshly ground black pepper

1-cup olive oil

1/4 cup chopped green onions