Vegetable oil, for frying
3 pounds Romanita tomatoes, cored (See Cook's Note)
1/2 cup extra-virgin olive oil
12 cloves garlic, peeled
2 tablespoons fresh oregano or basil leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 dozen medium shrimp, peeled and deveined, tips of the tails left intact
1 cup hot sauce
Vegetable oil, for frying
1 cup all-purpose flour
1 cup masa harina
2 tablespoons Essence, plus more for dusting, recipe follows
1/2 cup buttermilk
4 tablespoons hot sauce
2 eggs
1 cup all-purpose flour
Lemon wedges, for garnish
1/2 cup cornmeal
Emeril's Original Essence
32 okra pods, washed and cut in 1/2 lengthwise
Salt
Vegetable oil, for frying
1 large, long eggplant (about 2 pounds)
1 teaspoon plus 1 tablespoon Essence, divided
Salt
1 cup all-purpose flour
2 large eggs
1/2 cup milk
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 oregano
1 tablespoon dried thyme
If Romanita tomatoes are unavailable, use a combination of Roma and grape tomatoes to approximate the sweetness of Romanitas, or use another type of sweet tomato, such as Amorosa.
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