Smoked Shrimp Cakes With A Warm Fire-Roasted Remoulade And Sweet Potato Nests Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings


2 1/2 tablespoons paprika

1 tablespoon dried leaf oregano

1/2 cup chopped green onions

3 tablespoons chopped parsley

2 tablespoons prepared horseradish

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

1 1/2 cups dried fine bread crumbs

1/4 cup chopped red bell peppers

1/4 cup fresh lemon juice

1 tablespoon cayenne pepper

1/4 cup chopped green onions, green parts only

1/2 cup chopped celery

1/8 teaspoon freshly ground black pepper

1 pound medium shrimp, peeled, deveined, and tail removed

1 large egg

3 tablespoons ketchup

2 teaspoons chopped garlic

1 ear sweet corn

Drizzle vegetable oil

3 tablespoons prepared yellow mustard

1/2 cup chopped onions

Remoulade sauce, recipe follows

1 tablespoon finely chopped fresh parsley leaves

Essence, recipe follows

1 tablespoon black pepper

1 cup chopped onions

2 tablespoons garlic powder

1/4 teaspoon cayenne pepper

1 cup vegetable oil

3 tablespoons Creole or whole-grain mustard

1/4 cup bleached all-purpose flour

2 tablespoons salt

3 tablespoons butter

1 tablespoon dried thyme

1/4 cup chopped celery

1 tablespoon onion powder

3/4 cup vegetable oil

1 teaspoon salt

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