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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Pepperoncini and sliced green tomatoes brighten our take on the Italian mixed fried seafood combo. If you have any leftover batter, simply discard it. Ingredients:
1 1/2 pounds unpeeled, large raw gulf shrimp (26/30 count) |
3 teaspoons creole seasoning, divided |
1 cup jarred pepperoncini salad peppers, stemmed |
1 (8-oz.) package tempura batter mix |
1 cup cold light beer |
1 tablespoon lemon zest |
1 tablespoon hot sauce |
vegetable oil |
cajun coleslaw |
8 hoagie rolls, split and toasted |
2 green tomatoes, sliced |
Directions:
1. Peel shrimp; devein, if desired. Sprinkle with 1 tsp. Creole seasoning.
2. Pat peppers dry with paper towels.
3. Whisk together tempura batter mix, next 3 ingredients, and remaining 2 tsp. Creole seasoning in a large bowl; let stand 5 minutes.
4. Meanwhile, pour oil to depth of 3 inches into a Dutch oven; heat over medium-high heat to 350°.
5. Dip shrimp and peppers into batter. Shake off excess. Fry, in batches, 2 to 3 minutes or until golden. Drain on a wire rack over paper towels.
6. Spoon Cajun Coleslaw onto rolls. Layer with tomato slices, shrimp, and peppers.
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