Ingredients:
Vegetable oil, for frying
1 pound large shrimp, peeled, deveined, and butterflied
1 cup all-purpose flour
1 cup yellow cornmeal
2 small French bread loaves
1 cup shredded lettuce
1 tomato, sliced
1 recipe ramoulade sauce (see below)
1 recipe Emeril’s Creole Essance (see below)
Remoulade Sauce:
¼ cup mayonnaise
¼ teaspoon cayenne pepper
1 dill spear pickle, chopped
1 tablespoon shallot, chopped
Mix all ingredients together.
Emeril’s Creole Essence:
2 1/2 tablespoons paprika2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Directions:
Heat oil in a large deep sided skillet. Season the shrimp with 1 tablespoon Essence. In a medium bowl combine flour, cornmeal, and 1 tablespoon Essence. Dredge the shrimp in the flour mixture, coating the shrimp completely. Fry the shrimp in the hot oil, in batches if necessary, until golden brown. Remove from the oil and drain on a paper-lined plate. Toast the French bread loves in the oven until warm and split in half. Spread the remoulade sauce on both sides of the bread. Divide the shrimp evenly between the two sandwiches and garnish with the lettuce and tomato slices.
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