A little Southern hospitality with your sandwich? Yes please! Fried Shrimp Sandwich is made po’ boy-style and the results are lip-smackingly delicious! The shrimp is light and crispy with a slightly spicy buttermilk batter coating, finished off with a drizzle of a homemade remoulade. On crispy toasted rolls and with fresh garden veggies, this Fried Shrimp Sandwich is a truly delicious lunch. More Southern hospitality to go around, please!
Ingredients
For the remoulade sauce:
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons dill pickle relish
- 1 teaspoon smoked paprika
- 1 teaspoon Creole seasoning
- 1 teaspoon prepared horseradish
- 2 cloves garlic, minced
- 1/2 teaspoon hot sauce
- 1/2 lemon, juiced
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions, finely chopped
For the shrimp:
- 1/2 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 3/4 teaspoon coarse kosher salt
- 1/2 teaspoon black pepper
- 3/4 cup buttermilk
- 1 large egg
- 1 1/2-3 pounds raw shrimp, peeled and deveined, tails removed
- neutral oil, to taste
For the sandwiches:
- 4 tablespoons salted butter
- 1/2 teaspoon garlic powder
- 4 French rolls, split open but not cut all the way through
- 2 cups lettuce, shredded, can substitute cabbage
- 2 large tomatoes, sliced
- dill pickles, to taste
- hot sauce, to taste
Directions
Step 1 -In a bowl, add the mayonnaise, the Dijon mustard, the dill pickle relish, the paprika, the Creole seasoning, the horseradish, the garlic cloves, 1/2 teaspoon of the hot sauce, the lemon juice, the Worcestershire sauce, 1/4 teaspoon of the salt, 1/4 teaspoon of the black pepper, and the green onions and whisk well to combine.
Step 2 -Cover the bowl with plastic wrap and let it chill in the refrigerator for at least 1 hour.
Step 3 -In a shallow dish, add the cornmeal, the flour, 1 teaspoon of the garlic powder, the onion powder, the cayenne pepper, the remaining salt, and the remaining black pepper and stir to combine.
Step 4 -In a separate shallow dish, add the buttermilk and the egg and beat to combine.
Step 5 -Dip each of the shrimp in the buttermilk-egg mixture, letting the excess drip off.
Step 6 -Dredge each of the shrimp in the flour mixture, shaking off any excess, then transfer them to a plate.
Step 7 -Let the shrimp chill in the refrigerator for 15 minutes.
Step 8 -In a large pan on the stovetop, heat 1-2 inches of the oil to 350 degrees F.
Step 9 -In batches of a few at a time, fry the shrimp in the hot oil until golden-brown and crispy, about 3-4 minutes.
Step 10 -Transfer the fried shrimp to a wire rack and continue frying until all of the shrimp is cooked.
Step 11 -In a small, microwave-safe bowl, add the butter and the remaining garlic powder and microwave until the butter is melted.
Step 12 -Open the rolls along the splits and spread the garlic-butter across the interiors.
Step 13 -On a griddle over medium heat, add the rolls buttered-side down and cook until toasted, about 2-4 minutes.
Step 14 -Transfer the rolls from the griddle to a plate.
Step 15 -Spread some of the remoulade sauce evenly on the toasted interiors of the rolls, reserving some for drizzling before serving.
Step 16 -Top the remoulade layer of the sandwiches with the lettuce on one side and the tomatoes on the other.
Step 17 -Add the shrimp evenly down the middle of each of the sandwiches.
Step 18 -Drizzle the sandwiches with more of the remoulade sauce and top them with the pickles and the remaining hot sauce.
Step 19 -Fold the sandwiches and serve.
