Prep time: 20 minutes
Cook time: 5 minutes
Serves: 2 (although, given that this is a very generous portion, it could also be 4)
1 cup mayonnaise
3 Tablespoons Dijon mustard
1 teaspoon lemon juice
1 Tablespoon minced capers
1 teaspoon hot sauce (or more depending on your taste)
1 Tablespoon minced parsley
3 Tablespoons minced green onions
2 teaspoons paprika
1 lb. small shrimp (31-35 count size), peeled and deveined
2 teaspoons Cajun seasoning
1 ½ cups flour
½ cup cornmeal
Thinly sliced red onion
2 12-inch long submarine sandwich loaves or mini-baguettes
1. In a bowl, make the remoulade sauce by combining mayonnaise, mustard, capers, lemon juice, hot sauce, parsley, green onions, and paprika. Reserve.
2. Season the shrimp with Cajun seasoning. Let stand for 10-15 minutes.
3. Combine flour and cornmeal in a bowl.
4. In a separate bowl, whisk eggs briefly until they are lightly frothy.
5. Heat deep fryer, filled with vegetable oil, until 375° F. (You can also make it in a sauté pan filled with about ½ inch of oil.
6. Dip shrimp in the eggs and then toss into the flour and cornmeal mixture. When the shrimp are evenly coated, place them in the deep fryer. Cook until lightly browned and crispy.
7. Remove the shrimp from the oil, place on a plate lined with paper towels, and season lightly with salt.
8. Slice submarine sandwich loaves in half, without cutting the top completely off. (The top and bottom should still be connected along the length of the bread.)
9. Smear the cut surfaces of the submarine sandwich loaves generously with remoulade sauce. Fill with hot shrimp, then tomato, red onion, pickle slices, and lettuce. The sandwich should be overflowing. Serve with additional hot sauce.
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