Ingredients Jump to Instructions ↓

  1. 1 pound medium shrimp, shelled, deveined and with tails removed

  2. 3/4 cup fine cornmeal

  3. 3/4 cup flour

  4. 1 Tbsp Cajun seasoning

  5. 1 teaspoon salt

  6. 2 eggs, beaten

  7. Peanut oil for frying

  8. 1/2 head iceberg lettuce, shredded

  9. 2-3 tomatoes, sliced about 1/4 inch thick

  10. 4 small French sandwich rolls

  11. 1/4 cup mustard, preferably Creole mustard

  12. 1 1/4 cups mayo

  13. 1 teaspoon pickle juice or vinegar

  14. 1 teaspoon hot sauce (Crystal, Tabasco, etc)

  15. 1 large garlic clove, minced and smashed

  16. 1 Tbsp sweet paprika

  17. 1-2 teaspoons Cajun seasoning

Instructions Jump to Ingredients ↑

  1. If you are making your own remoulade, mix all the ingredients together in a bowl and set aside for 30 minutes or so; you don't have to wait that long, but the sauce will be better over time.

  2. Pour enough peanut oil in a large frying pan to come up about 1/4 inch, and set the pan over medium-high heat until a small amount of flour sizzles immediately when you drop some in.

  3. Mix the cornmeal, flour, Cajun seasoning and salt in a large bowl. Working with a few at a time, dredge the shrimp in the egg, then in the cornmeal-flour mixture. Shake off any excess and fry until golden on both sides, about 2 minutes total. Set the fried shrimp aside on paper towels to drain.

  4. To assemble the sandwich, slice the sandwich loaves almost all the way through and smear remoulade on both the top and bottom. Lay down a layer of shredded lettuce on the bottom of the sandwich, then arrange the 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 at once with hot sauce and a beer.


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