When you can't make it to Mardi Gras, these fried shrimp sandwiches are the next best thing.
Category: not set
Cuisine: not set
For the Rémoulade:
3/4 cup (175ml) mayonnaise
1/4 cup (45g) minced dill pickles
2 tablespoons (10g) drained prepared horseradish
1 tablespoon (15ml) hot sauce
1 tablespoon (15ml) Dijon mustard
1 tablespoon (15ml) Worcestershire sauce
1 tablespoon (15ml) fresh lemon juice
1 garlic clove minced
Kosher salt and freshly ground pepper
For the Shrimp:
2 cups (10 ounces; 280g) all-purpose flour
1/2 cup (2 1/2 ounces 70g) cornmeal
2 tablespoons (10g) homemade or store-bought Creole seasoning
4 large eggs
1 1/2 pounds (675g) medium shrimp peeled, deveined, and tails removed
2 quarts (1900ml) vegetable oil for frying
For Serving:
4 (10-inch) French or sub-style rolls, lightly toast
1 small head iceberg lettuce shredded
2 medium tomatoes thinly sliced
3/4 cup dill pickle chips
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