Servings
4
Ingredients
Fried Shrimp
1 lb shrimp peeled and deveined (approximately 30 shrimp)
1/2 cup all purpose flour
1 large egg
1/4 cup milk
3/4 cup cornmeal
1 tsp paprika
1 tsp garlic powder
1/2 tsp cayenne
1/2 tsp dried thyme
1/2 tsp dried oregano
1 tsp salt
1 tsp black pepper
1/4 cup canola oil
Sauce
1/4 cup mayonnaise
1 Tbsp mustard
squirt hot sauce
For Assembling the Sandwiches
4 crusty french rolls
1 tomato sliced, to taste
lettuce shredded, to taste
pickles to taste
Instructions
If using frozen shrimp make sure the shrimp are fully defrosted. Remove shells and devein if the shrimp if you haven't bought them that way.
Now set up your breading station! On one plate, spread out the flour. Crack the egg into a bowl, add the milk, and beat lightly with a fork. On another plate, spread the cornmeal, paprika, garlic powder, cayenne, dried thyme, dried oregano, salt and black pepper and mix them up with your fingers.
Warm the 1/4 cup of oil in a large skillet on medium heat. Use 1/4 cup or enough to generously cover the bottom of the pan.
Set out a cookie sheet and line it with paper towel.
A few at a time, take the shrimp and dredge them in the flour. Next, transfer them to the egg mixture. Cover the shrimp lightly with egg mixture, being careful to shake off any excess egg. Then transfer to the cornmeal mixture and coat them evenly.
Frying in batches of approximately 10, gently place the cornmeal coated shrimp into the hot oil and cook undisturbed for 2 to 3 minutes, until the batter is crispy and golden brown on one side. Flip the shrimp using tongs and cook for another 1 to 2 minutes.
shrimp frying in a pan before flipping to fry second side
Once the shrimp are golden brown and crispy on both sides, gently transfer them from the pan to the prepared sheet pan with paper towel to drain their excess oil. Repeat this process until you have cooked all your shrimp.
cornmeal crusted shrimp on paper towel lined tray to sop up excess oil
Turn your oven to it's "warm" setting, or about 175 F. Leave the sheet pan with fried shrimp in the warm oven while you prepare the rest of the ingredients for the sandwich.
To make the sauce simply mix the mayonnaise, mustard and hot sauce together quickly with a spoon and set aside.
Slice each bread roll down the side leaving the very ends uncut so that you create a nice pocket to fill with shrimp. Slather each roll with sauce on one side and then stuff in a layer of lettuce, tomato and pickle. Finally stuff the sandwich with as much shrimp as you can fit. I could barely manage six per sandwich, but if you can do more, go for it! Drizzle with more sauce and add more tomato, pickles or lettuce to your taste and serve.
4
Ingredients
Fried Shrimp
1 lb shrimp peeled and deveined (approximately 30 shrimp)
1/2 cup all purpose flour
1 large egg
1/4 cup milk
3/4 cup cornmeal
1 tsp paprika
1 tsp garlic powder
1/2 tsp cayenne
1/2 tsp dried thyme
1/2 tsp dried oregano
1 tsp salt
1 tsp black pepper
1/4 cup canola oil
Sauce
1/4 cup mayonnaise
1 Tbsp mustard
squirt hot sauce
For Assembling the Sandwiches
4 crusty french rolls
1 tomato sliced, to taste
lettuce shredded, to taste
pickles to taste
Instructions
If using frozen shrimp make sure the shrimp are fully defrosted. Remove shells and devein if the shrimp if you haven't bought them that way.
Now set up your breading station! On one plate, spread out the flour. Crack the egg into a bowl, add the milk, and beat lightly with a fork. On another plate, spread the cornmeal, paprika, garlic powder, cayenne, dried thyme, dried oregano, salt and black pepper and mix them up with your fingers.
Warm the 1/4 cup of oil in a large skillet on medium heat. Use 1/4 cup or enough to generously cover the bottom of the pan.
Set out a cookie sheet and line it with paper towel.
A few at a time, take the shrimp and dredge them in the flour. Next, transfer them to the egg mixture. Cover the shrimp lightly with egg mixture, being careful to shake off any excess egg. Then transfer to the cornmeal mixture and coat them evenly.
Frying in batches of approximately 10, gently place the cornmeal coated shrimp into the hot oil and cook undisturbed for 2 to 3 minutes, until the batter is crispy and golden brown on one side. Flip the shrimp using tongs and cook for another 1 to 2 minutes.
shrimp frying in a pan before flipping to fry second side
Once the shrimp are golden brown and crispy on both sides, gently transfer them from the pan to the prepared sheet pan with paper towel to drain their excess oil. Repeat this process until you have cooked all your shrimp.
cornmeal crusted shrimp on paper towel lined tray to sop up excess oil
Turn your oven to it's "warm" setting, or about 175 F. Leave the sheet pan with fried shrimp in the warm oven while you prepare the rest of the ingredients for the sandwich.
To make the sauce simply mix the mayonnaise, mustard and hot sauce together quickly with a spoon and set aside.
Slice each bread roll down the side leaving the very ends uncut so that you create a nice pocket to fill with shrimp. Slather each roll with sauce on one side and then stuff in a layer of lettuce, tomato and pickle. Finally stuff the sandwich with as much shrimp as you can fit. I could barely manage six per sandwich, but if you can do more, go for it! Drizzle with more sauce and add more tomato, pickles or lettuce to your taste and serve.
