Crunchy fried shrimp seasoned with Creole spices and served on toasted baguette. No need to take a trip to New Orleans -- you can create this tasty (and easy!) dish right at home! Best of all? It's ready and on the table in under 30 minutes!
Ingredients
- Vegetable oil, for frying
- 3 pounds large shrimp, peeled, and deveined
- 6 tablespoons Creole seasoning (see recipe below)
- 3 teaspoons salt
- 1 1/4 teaspoons cayenne
- 3 cups all-purpose flour
- 3 cups yellow cornmeal (you can also substitute Panko or unseasoned breadcrumbs, but I highly recommend using cornmeal)
- 4 small French bread loaves
- 8 tablespoons melted butter
- Remoulade sauce (see recipe below)
- Shredded lettuce (you can also use coleslaw mix)
- Tomato, sliced thin
- Dill pickle slices
- Hot Sauce
- Creole Seasoning:
- 2 ½ tablespoons paprika
- 2 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
- Remoulade Sauce:
- 1/4 cup fresh lemon juice
- 3/4 cup vegetable oil
- 1/2 cup chopped yellow onion
- 1/2 cup chopped green onions
- 1/4 cup chopped celery2 tablespoons chopped garlic
- 2 tablespoons prepared horseradish
- 3 tablespoons whole-grain mustard
- 3 tablespoons yellow mustard
- 3 tablespoons ketchup
- 3 tablespoons chopped Italian flat leaf parsley
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon freshly ground black pepper
Instructions
Season the shrimp with tablespoon of the Essence, 1 teaspoon of the salt and 1/2 teaspoon of the cayenne. In a medium mixing bowl combine the flour and cornmeal and season with the remaining 2 tablespoons of the Essence, 2 teaspoons salt and 1 teaspoon cayenne.
Dredge the shrimp in the seasoned flour mixture; making sure the shrimp is well coated on both sides. Fry the shrimp, in batches, until golden brown on both sides, about 2 minutes per side. Remove the shrimp from the oil and drain on a paper-lined plate. Season with salt and a drizzle of your favorite hot sauce.
Split the French bread loaves in half and brush both cut sides of the bread with some of the melted butter. Place the halved and buttered loaves on a baking sheet and broil in the oven until lightly golden brown.
Remove the bread from the oven and spread some of the Remoulade on each half. Drizzle with hot sauce, and divide the shrimp evenly among the 4 sandwiches. Garnish with lettuce, tomato and pickles. Serve with potato chips for an added treat.
Inspired by Emeril Lagasse
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