Details
| Serves |
1 |
| Total |
45 min |
| Prep |
15 min |
| Cook |
10 min |
| Active |
15 min |
| Difficulty |
5/10 |
| Tags |
type-main cuisine-cajun ingredient-seafood ingredient-bread method-deep-fry |
Equipment
- Large Skillet
- Sheet Tray
- Paper Towels
- Slotted Spoon
- Candy Thermometer
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<img src="/icons/info-alternate_blue.svg" alt="/icons/info-alternate_blue.svg" width="40px" /> Initial notes:
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Ingredients
Bread
- 6” French Bread, cut lengthwise
- 2 T Butter, salted
Breading
- ½ c. All-Purpose Flour
- ½ c. Cornmeal, fine yellow
- 1 T Cajun Seasoning, such as Tony Chachere's
- ¼ t Black Pepper
- ¼ t Salt
Vegetables
- 2 leaves Butter Lettuce, ⅛” fermière
- ½ ea. Tomato, heirloom ¼” rondelle
Shrimp
- ⅓ # Shrimp, medium size 41/50 or 51/60
Marinade
- ¼ c. Buttermilk
- 2 T Louisiana Hot Sauce
Sauce
- 2 T Aïoli
- 1½ t Sriracha
- 1 t Honey
- 1 t Mustard, coarse
- 1 t Lemon Juice
Oil
Instructions
Prep
- Mix Marinade
- Peel and devein Shrimp, add to Marinade and refrigerate for 30 min
- Mix Breading, mix Sauce, prepare Vegetables
Cook
- Toast Bread with butter in skillet until golden brown, wipe out residue
- Heat Oil to 350°F in skillet, line sheet tray with paper towels
- Spread Sauce on each slice of bread, layer with Vegetables
- Drain Shrimp, dredge in Breading, and cook in Oil until golden brown, ~3 min
Finish
- Cool Shrimp on sheet tray, layer on sandwich and top with the remaining Sauce
- Serve immediately