Shrimp Ceviche and Avocado Salad with Citrus Vinaigrette
2 Each Large Eggs, beaten
2 Tbsp Heavy Cream
4 Tspn Emeril’s Original Essence
1 1/2 Cups Plain Bread Crumbs
1 Lb Small Shrimp, deveined
6 Cups Vegetable Oil, for frying
1 Each (5 Oz) Pkg Emeril’s Baby Arugula
1 Cup Tomatoes, diced
1/2 Cup Vidalia Onions, thinly sliced into half rings
1/2 Cup Emeril’s Romano, Caesar or House Herb Vinaigrette Dressing
Salt and Cracked Black Pepper, to taste
In a medium-sized non-reactive bowl, combine the eggs with the heavy cream, and 2 Tspns of the Essence. Whisk well to combine. In a separate bowl, blend the breadcrumbs with the remaining 2 Tspns of the Essence.
Set a 1-gallon stockpot over medium-high heat and add the vegetable oil. Bring the oil to 360°F and bread the shrimp. To bread the shrimp, take about a third or a quarter of the shrimp and toss in the egg mixture. Let the shrimp sit in the marinade for up to 5 minutes. Remove and place in the breadcrumb mixture. Toss well to evenly coat the shrimp, and use a coarse sieve to sift the excess breadcrumbs off into another clean bowl. Place the breaded shrimp in the hot oil and fry, stirring occasionally, until golden brown, about 2 minutes. Remove the shrimp from the hot oil using a slotted spoon and drain on a paper-lined sheet pan. Repeat the procedure with the remaining shrimp until all of the shrimp are cooked. Set the shrimp aside as you prepare the salad.
In a large mixing bowl, combine the arugula, tomatoes and onions. Dress with the salad dressing and season with salt and pepper. Toss until the lettuce is evenly coated. Divide the salad between 4 large plates, and garnish with the popcorn shrimp. Serve immediately.