Shrimp cakes
Put the flour, semolina flour, and baking powder in a bowl, season with salt and pepper, and stir to incorporate. Add the eggs, shrimp, scallions, red onion, stock, beer and jalapeño, and stir gently but thoroughly with a rubber spatula. (This is your dough. It can be covered and refrigerated for up to 2 days. Be sure to let it come to room temperature before frying.)

Line a cookie sheet with paper towels. Pour the oil into a heavy-bottomed pot to a depth of 4 inches and set over medium-high heat. Heat to a temperature of 350° F. Meanwhile, shape the dough into rounded-teaspoon-size cakes. Carefully lower the cakes into the oil in small batches. (Do not overcrowd, or the oil can overflow and the cakes will not cook evenly.)

Cook the cakes, stirring periodically to keep them from sticking together, and maintaining the temperature at no lower than 325° F, until the cakes are puffed, deep golden brown, and cooked through, approximately 6 minutes. Remove the cakes from the oil using a slotted spoon and transfer to the paper-towel-lined cookie sheet. Season immediately with salt.

Let the oil return to a temperature of 350° F and repeat with another batch of cakes. Continue to repeat until all of the cakes have been fried. Transfer the cakes to platter or bowl and serve with rémoulade and lemon wedges alongside.

Rémoulade
Put the mayonnaise, capers, onion, mustard, tarragon, parsley, vinegar, scallion, lemon juice, and hot sauce in a bowl. Season with salt and pepper, and stir well to incorporate. The rémoulade can be covered and refrigerated for 2 to 3 days. Try to make it at least a day in advance, because it’s always better the next day.