A crispy, crunchy and slightly spicy sandwich, with a nice freshness thanks to the lettuce and a well-spiced Creole sauce.
Ingredients
- Medium-sized raw shrimp, peeled and deveined
- Butter or milk + 1 tbsp lemon juice
- Flour
- Fine cornmeal
- Paprika
- Garlic powder
- Onion powder
- Dried thyme
- Cayenne pepper
- Salt and pepper
- Oil for frying
- Mayonnaise
- Dijon mustard
- Ketchup
- Hot sauce
- Lemon juice
- Finely minced garlic
- Finely chopped pickles or relish
- Paprika
- Cayenne pepper
- Salt and pepper
- Submarine rolls or soft baguette-style bread
- Iceberg or romaine lettuce, finely shredded
- Tomato slices
- Thinly sliced red onion
- Sliced pickles to taste
Instructions
- In a bowl, mix together the mayonnaise, mustard, ketchup, hot sauce, lemon juice, garlic, pickles, paprika, cayenne pepper, salt, and black pepper.
- Refrigerate.
- Soak the shrimp in buttermilk for 10 to 15 minutes. This tenderizes them and helps the breading stick.
- In a large bowl, mix together the flour, cornstarch, paprika, garlic powder, onion powder, thyme, cayenne pepper, salt, and black pepper.
- Drain the shrimp slightly, then coat in the dry mixture.
- Heat about 2 to 3 cm of oil in a deep pan or pot.
- Fry the shrimp in small batches for 2 to 3 minutes, until golden brown and crispy.
- Place on paper towels to drain excess oil.
- Split the buns without cutting them completely.
- Generously spread the Creole sauce inside.
- Add: chopped lettuce, tomatoes, red onion, pickles, crispy shrimp.
