Crispy Creole Shrimp Sandwiches

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Crispy Creole Shrimp Sandwiches
  • Prep Time: 20
  • Total Time: 25
  • Servings: 4
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About this Recipe

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Ingredients

CREOLE SPICE BLEND:
1/2 tsp Onion powder
1 tsp Garlic powder
1 tsp Paprika
1/2 tsp Cayenne pepper
1/2 tsp Dried oregano
1/2 tsp Dried thyme
1/2 tsp Kosher salt
1/2 tsp Pepper
CRISPY CREOLE SHRIMP:
Vegetable oil for frying
1 1/2 lbs Medium shrimp, peeled and deveined
1 cup Buttermilk
1 1/2 cups Flour
1 cup Cornmeal
8 Slices Villaggio® Original Thick Sliced Italian Style White Bread, lightly toasted
1 cup Shredded lettuce
2 Tomatoes, sliced
Sliced dill pickles (optional)
Hot pepper sauce (optional)
REMOULADE SAUCE:
1 tbsp Sweet relish
1/2 cup Mayonnaise
Dash of hot sauce
1 tsp Horseradish
1 tbsp Ketchup

Directions

CREOLE SPICE BLEND:
MIX all of the ingredients together in a small bowl. Set-aside until ready to use.

REMOULADE SAUCE:
WHISK together all of the ingredients in a small bowl and refrigerate until ready to use.

CRISPY CREOLE SHRIMP:
POUR enough vegetable oil in a large heavy pot to measure 2” (2.5 cm). Heat over medium heat to 350°F (180°C). Meanwhile toss the shrimp with 2 tbsp (30 mL) of spice blend in a medium bowl. Whisk flour and cornmeal in another bowl. Working a few at a time, dip the shrimp into the buttermilk then dredge in flour mixture. Fry in hot oil until golden brown, about 4 minutes. Transfer to a paper towel lined baking sheet using a slotted spoon.

ASSEMBLE sandwiches by spreading each slice of toasted bread with remoulade, top with shredded lettuce, tomato, pickle, and shrimp. Add a dash if hot sauce if desired and cover with the second piece of toasted bread.

Notes

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