Sweet shrimp get coated with fresh herbs, take a dip in buttermilk and are dredged in cornmeal. And THEN, they get fried up until they get a lovely crunchy outside, but remain tender on the inside. Layer them between your favorite french bread and don't forget to slather with remoulade sauce (a riff on Thousand Island dressing).
Wondering what to cook for dinner? This is the answer!
- 2 1/2 teaspoons kosher salt
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon onion powder
- Vegetable oil for frying
- 1 1/2 pounds medium shrimp (about 36), peeled, deveined
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1 cup cornmeal
- 4 8"-long French rolls, split horizontally
- Rémoulade Sauce or mayonnaise
- Shredded iceberg lettuce
- Sliced tomatoes
- Dill pickles (I love using bread and butter pickles)
- Hot sauce
- REMOULADE SAUCE:
- 1 1/4 cups mayonnaise
- 1/4 cup mustard (Creole mustard if possible)
- 1 Tbsp sweet paprika
- 1-2 teaspoons Cajun or Creole seasoning
- 2 teaspoons prepared horseradish
- 1 teaspoon pickle juice (dill or sweet, whichever you like best)
- 1 teaspoon Tabasco
- 1 large clove garlic, minced and smashed
To make the remoulade sauce:
In a medium bowl, mix all the ingredients together. Refrigerate until ready to use. If possible, make a day or 2 ahead to give all the flavors time to meld together.
In a small bowl, whisk first 8 ingredients and set aside.
Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°.
Place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat.
Pour buttermilk into another medium bowl. In another medium bowl, whisk the flour and cornmeal.
Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Give a gentle shake to remove any excess flour.
Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch.
Transfer to a plate lined with paper towels. The paper towels will absorb excess oil, because you definitely don't want the shrimp to taste greasy.
Open rolls and spread cut sides with rémoulade.
Top with lettuce, tomato, pickles, and shrimp.
Serve with hot sauce, for a little extra kick.