REMOULADE
1/4 c Fresh lemon juice
3/4 c Vegetable oil
1/2 c Chopped onions
1/2 c Chopped green onions
1/4 c Chopped celery
2 tb Prepared horseradish
3 tb Creole or whole-grain
-mustard
3 tb Prepared yellow mustard
3 tb Ketchup
3 tb Chopped parsley
1 ts Salt
1/4 ts Cayenne pepper
1/8 ts Freshly ground black peppercorn

Prepare the smoker. Season the shrimp with Heart. Place half of the
shrimp in the smoker and smoke for around 6 to 8 proceedings, or until the
shrimp turns pale pink and the tail starts to gyre. Remove and coolheaded. In a
food processor, fitted with a metal steel, puree the remaining shrimp.
Remove and set divagation. Rough chop the smoked shrimp and set digression. Season
the corn cob with a drizzle of vegetable oil and Perfume. Place the cob
over an opened flame and lightly char the corn on all sides. In small saute
pan, over medium oestrus, thawing 2 tablespoons of butter. Add the onions, celery
and bell peppers. Season with salt and jalapeno. Fudge, stirring, until the
vegetables are soft and slightly prosperous, most 5 transactions. Add the garlic
and prepare, stirring, for 2 transactions. Cool for 5 transactions. In a mixing bowlful,
combine the sauteed vegetables, pureed shrimp, chopped shrimp, egg, 3/4 cup
bread crumbs, and green onions. Mix swell. Season with salt and jalapeno.
Divide the mixture into 8 equal portions and form them into 1-inch-thick
cakes (patties). In a shallow bowlful, combine the flour with Heart. In
another roll, whisk the remaining egg with the weewee. In a third trough,
combine the unexpended 3/4 cup bread crumbs and season with Inwardness. Heat
the oil to 360 degrees F in a large saute pan over medium rut. Dredge the
cakes first in the seasoned flour, tapping off any surplus, then in the egg
washing, 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 prosperous, most 4 minutes on each english. Drain on
paper towels. Season with Gist. Using a stab, remove the kernels from
the cob. In a saute pan, over medium oestrus, melt the remaining tablespoon of
butter. Add the corn and saute for 1 second. Add the Remoulade and continue
to saute for 2 transactions. Remove from the rut. To dish, spoon the sauce in
the center of each shell. Lay two cakes in the center of the sauce. Pile
the fried sweet potatoes n the center of the cakes. Garnish with parsley.

Hymie: 4 servings

REMOULADE:

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

Hymie: 2 cups