Hands-on Time
33 Mins
Total Time
33 Mins
Yield
Serves 4 (serving size: 1 sandwich)
Photo: Line T. Klein; Styling: Paige Hicks

How to Make It

Step 1

Place a jelly-roll pan in oven. Preheat oven to 450° (leave pan in oven).

Step 2

Combine first 7 ingredients in a small bowl, stirring well. Chill until ready to use.

Step 3

Combine okra and 2 tablespoons buttermilk; toss to coat. Sprinkle with 1/4 teaspoon salt; toss to coat.

Step 4

Place shrimp in a medium bowl. Sprinkle with flour; toss well to coat. Drizzle with remaining 6 tablespoons buttermilk, and sprinkle with remaining 1/4 teaspoon salt; toss to coat. Drain okra and shrimp through a sieve; discard liquid.

Step 5

Combine cornmeal and Cajun/Creole seasoning in a large zip-top plastic bag. Add okra and shrimp; seal bag, and shake well to coat.

Step 6

Carefully remove pan from oven; drizzle with oil, tilting pan to spread oil. Remove shrimp and okra from cornmeal, shaking off excess; arrange in a single layer on pan. Bake at 450° for 5 minutes; carefully stir and turn over. Bake 4 minutes or until done.

Step 7

Spread about 1 tablespoon rémoulade on one side of hot dog buns; divide lettuce and tomato evenly among buns. Divide shrimp mixture evenly among buns.

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