[Anonymous]

2 TBSP VEGETABLE OIL, 1/2 CUP CHOPPED ONIONS, (CREOLE SEASONING RECIPE FOLLOWS). 1 POUND LARGE SHRIMP, PEELED, DEVIENED, AND CUT INTO 1/2-INCH PIECES, 1 TBSP CHOPPED GARLIC, 3 EGGS, BEATEN, 1 1/2 CUP MILK, 2 TSP BAKING POWDER, SALT AND CAYENNE, 3 1/4 CUPS FLOUR, 1 TBSP CHOPPED PARSLEY, SOLID VEGETABLE SHORTENING FOR DEEP FRYING. HEAT OIL IN A SKILLET OVER MED.-HIGH HEAT. ADD ONIONS. SEASON WITH ESSENCE. SAUTE FOR ABOUT 3 MINUTES, OR TILL SLIGHTLY WILTED. SEASON THE SHRIMP WITH ESSENCE. ADD THE SHRIMP AND SAUTE TILL SHRIMP TURNS PINK, 2 TO 3 MINUTES. STIR IN GARLIC. REMOVE AND SET ASIDE TO COOL. MAKE A BATTER BY COMBINING THE EGGS, MILK, BAKING POWDER, 1 TSP. OF SALT. 1/4 TSP, OF CAYENNE. ADD THE FLOUR, 1/4 CUP AT A TIME, BEATING UNTIL ALL IS USED AND THE BATTER IS SMOOTH. STIR IN THE PARSLEY. ADD THE SHRIMP MIXTURE TO THE BATTER AND FOLD TO MIX. HEAT THE SHORTENING TO 350 DEGREES F.DROP THE BATTERA HEAPING TBSP. AT A TIME, INTO THE HOT OIL. WHEN THE FRITTERS POP TO THE SURFACE, ROLL THEM AROUND WITH A SLOTTED SPOON,IN THE OIL TO BROWN THEM EVENLY. REMOVE AND DRAIN ON PAPER TOWELS. SPRINKLE THE FRITTERS WITH ESSENCE. TO SERVE, SPOON A POOL OF THE MAYONAISE IN THE CENTER OF EACH PLATE. ARRANGE THE FRITTERS AROUND THE SAUCE. PILE THE HERB SALAD IN THE CENTER OF THE SAUCE. SERVE WARM. YIELD ABOUT 2 DOZEN. (EMERIL'S CREOLE SEASONING) 2 1/2 TBSP PAPRIKA, 2 TBSP SALT, 2 TBSP GARLIC POWDER, 1 TBSP. BLACK PEPPER, 1 TBSP ONION POWDER, 1 TBSP CAYENNE PEPPER, 1 TBSP DRIED LEAF OREGANO, 1 TBSP DRIED THYME........COMBINE ALL INGREDIENTS AND STORE IN AN AIRTIGHT JAR OR CONTAINER.......YIELD ABOUT 2/3 CUP