| Prep Time : | Cook Time : | Ready Time : |
|---|---|---|
| 10 min | 12 min | 22 min |
Servings
4
Ingredients
1 cup Mayonnaise
2 tablespoons Stone ground mustard
1 clove Garlic minced
1 tablespoon Capers
1.5 teaspoons Prepared Horseradish
1/4 teaspoon Paprika
1 teaspoon Hot sauce
TT Salt and Pepper
1/2 cup All Purpose Flour
1/2 cup Corn meal
1/4 teaspoon Cayenne pepper
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Salt and Pepper
1 cup Milk
1 egg
8 cups Oil
1 pound Jumbo shrimp 16-20 black tiger is what I use
1 loaf Italian bread about a 10 inch loaf split, buttered and lightly toasted
1/2 head Red leaf lettuce sliced thin
2 Tomatoes Thinly sliced
Directions
Remoulade Sauce: Mix together the mayonnaise, stone-ground mustard, garlic, capers, horseradish, paprika, hot sauce and salt and pepper in a bowl until fully incorporated, set aside for later use. Seasoning mix: Mix the following ingredients together: flour, corn meal, cayenne pepper, garlic powder, onion powder, Salt & Pepper. Set aside for later use. Sandwich: Preheat oil for deep frying to 350 degrees. In a medium bowl mix the milk and egg together. Place the shrimp into the mixture and mix until they are well coated. Remove and put them to the seasoning mix. Move them around until the shrimp are completely covered with the mix. Place the shrimp into the deep fryer until cooked about two to three minutes. They will turn golden brown when ready. Remove them from the oil and place on paper towels to absorb the excess oil. Open the toasted and buttered Italian bread. Put a generous amount of the remoulade sauce on the bottom piece. Cover it with lettuce and tomatoes then top with the shrimp. Put the top piece of bread on and cut into four pieces. Enjoy!
