Pepperoncini and sliced green tomatoes brighten our take on the Italian "mixed fried" seafood combo. If you have any leftover batter, simply discard it.

Recipe by Southern Living May 2012

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Credit: Becky Luigart-Stayner; Styling: Lindsey Ellis Beatty

Recipe Summary test

hands-on:
35 mins
total:
45 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel shrimp; devein, if desired. Sprinkle with 1 tsp. Creole seasoning.

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  • Pat peppers dry with paper towels.

  • Whisk together tempura batter mix, next 3 ingredients, and remaining 2 tsp. Creole seasoning in a large bowl; let stand 5 minutes.

  • Meanwhile, pour oil to depth of 3 inches into a Dutch oven; heat over medium-high heat to 350°.

  • 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.

  • Spoon Cajun Coleslaw onto rolls. Layer with tomato slices, shrimp, and peppers.

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