- Average
- Average budget
Ingredients
- 1 lb med. shrimp, shelled, deveined and tails removed
- 3/4 cup fine cornmeal
- 3/4 cup flour
- 1 T Cajun seasoning
- 1 tsp salt
- 2 eggs, beaten
- Peanut oil for frying
- 1/2 head iceberg lettuce, shredded
- 2-3 tomatoes, sliced to 1/4 inch thick
- 4 small French sandwich rolls
- Remoulade:
- 1/4 cup mustard, preferably Creole mustard
- 1 1/4 cups mayo
- 2 tsp prepared horseradish
- 1 tsp pickle juice or vinegar
- 1 tsp hot sauce (Crystal, Tabasco, etc.)
- 1 large garlic clove, minced and smashed
- 1 T sweet paprika
- 1-2 tsp Cajun seasoning
Preparation
Step 1
Make remoulade sauce: Make 30 minutes ahead and set aside.
Heat oil in pan: Pour oil to 1/4 inch thick over med-high heat until a small amount of flour sizzles.
Dredge shrimp: Mix cornmeal, flour, Cajun seasoning and salt in a large bowl. Working with a few at time, dredge the shrimp in the egg, then in the cornmeal-flour mixture.
Fry Shrimp: Shake off any excess breading and fry the shrimp until golden on both sides, about 2 minutes total. Set the fried shrimp aside on paper towels to drain.
Assemble sandwiches: slice the loaves almost all the way through and smear remoulade on the top and bottom. Lay down a layer of shredded lettuce on the bottom, then arrange shrimp on top. Lay 3-4 slices of tomato on the shrimp and press the top of the bread down on the bottom, compressing the sandwich a little. Serve with hot sauce.