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
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
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
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