Rock Shrimp Cones with Creole Remoulade Sauce

Combine the buttermilk with 1/4 cup of the Essence in a medium mixing bowl. Add the shrimp and marinate for 30 minutes. Refrigerate. † Combine the masa harina and all-purpose flour with the remaining 2 tablespoons of Essence in another bowl. † Pour enough oil to come halfway up the sides of a large deep heavy pot or electric deep fryer and heat over high heat to 360?F. Drain the shrimp. † In batches, dredge the marinated shrimp in the flour mixture and shake to remove any excess. Using a slotted spoon, carefully place the shrimp, several at a time, into the hot oil. Deep-fry, turning occasionally, until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Season with the salt and pepper. † Cut four 6-inch squares of parchment paper. Roll each one into a cone and tuck in the ends to secure. Fill the cones with the shrimp, top each with 2 tablespoons of the remoulade sauce, and serve immediately. † Yield : 4 appetizer servings