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Prep Time: 30 Minutes Cook Time: 16 Minutes |
Ready In: 46 Minutes Servings: 1 |
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Ingredients:
1 cup mayonnaise |
2 scallions, white and light green parts, roughly chopped |
2 tablespoons chopped pickle |
1 tablespoon chopped capers |
2 teaspoons hot sauce |
1 tablespoon plus 1 tsp. cajun seasoning |
1 large egg, beaten |
1 cup milk |
1 teaspoon cayenne pepper |
2 pounds medium shrimp (about 27), peeled and deveined |
1 cup cornmeal |
1/2 cup all-purpose flour |
1 teaspoon salt |
1 teaspoon pepper |
vegetable oil, for frying |
8 hoagie rolls, split and toasted |
2 cups shredded lettuce |
2 tomatoes, thinly sliced |
Directions:
1. Blend mayonnaise, scallions, pickle, capers, hot sauce and 1 tsp. Cajun seasoning in food processor. Cover and chill.
2. Whisk egg, milk and cayenne. Add shrimp; let stand 10 minutes. In a shallow bowl, mix cornmeal, flour, 1 Tbsp. Cajun seasoning, salt and pepper. Preheat oven to 200ºF; line a baking sheet with paper towels and another with foil.
3. Remove shrimp from egg mixture, shaking off excess. Dredge in cornmeal mixture. Set on foil-lined sheet.
4. Pour 2 inches of oil into a large, deep skillet. Heat oil until it reaches 370ºF on a candy thermometer. Cook shrimp a few at a time, turning once, until coating is browned and crispy, 3 to 4 minutes. Remove to paper towel-lined sheet with a slotted spoon. Keep warm in oven. Bring oil back to 370ºF before adding a new batch of shrimp.
5. Spread 1 Tbsp. reserved sauce on rolls. Divide lettuce and tomatoes among rolls. Divide shrimp among rolls and serve immediately.
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