Rating: 4 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 3
Ann Taylor Pittman
Recipe by Cooking Light July 2014

Gallery

Line T. Klein; Styling: Paige Hicks

Recipe Summary

hands-on:
33 mins
total:
33 mins
Yield:
Serves 4 (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

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

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

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

  • 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.

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

  • 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.

  • 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.

Nutrition Facts

396 calories; fat 15.7g; saturated fat 1.4g; mono fat 8.5g; poly fat 4.8g; protein 18g; carbohydrates 46g; fiber 4g; cholesterol 90mg; iron 3mg; sodium 754mg; calcium 194mg.
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