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
How to Make It
Blend mayonnaise, scallions, pickle, capers, hot sauce and 1 tsp. Cajun seasoning in food processor. Cover and chill.
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.
Remove shrimp from egg mixture, shaking off excess. Dredge in cornmeal mixture. Set on foil-lined sheet.
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.
Spread 1 Tbsp. reserved sauce on rolls. Divide lettuce and tomatoes among rolls. Divide shrimp among rolls and serve immediately.
This receipe has a nice spice to it. The sauce is a bit hot but is tolderated by someone like myself who doesn't like hot, spicy food. When serving this sauce I have to make 2 versions, 1 hot/spicy and 1 not (do this by simply not adding any hot sauce or cajun seasoning. This recipe has been a HUGE hit with my family and friends and the constantly request me to make it all the time! Adding the tomatoes and lettuce to it makes it just perfect! GREAT recipe!
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