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This New Orleans style sandwich layers fried shrimp with lettuce, tomato, and mayo or remoulade sauce.

Recipe by Coastal Living March 2002


Recipe Summary

4 sandwiches


Ingredient Checklist


Instructions Checklist
  • Combine the all-purpose flour, salt, and pepper in a shallow bowl or plate. Lightly beat the egg in a small bowl.

  • Pour oil to a depth of about 1-inch in a deep skillet, sauté pan, or Dutch oven. Place over medium-high heat.

  • Using one hand to handle the food, dredge the shrimp through the egg, shaking off any extra. Then dredge them through the flour mixture.

  • When the oil reaches 365°, add the shrimp, using a metal slotted spoon, and fry until golden brown all over, about 1 1/2 minutes on each side. Do not crowd the skillet. As they are done, transfer the shrimp to paper towels to drain.

  • Split the French bread down the length and spread the bottom with mayonaise or remoulade sauce, then line them with lettuce and tomato.

  • When all the shrimp have been fried, add them to the sandwiches and serve immediately.