Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by MyRecipes May 2011

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Credit: Antonis Achilleos; Styling: Lynn Miller

Recipe Summary test

prep:
30 mins
cook:
16 mins
total:
46 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Blend mayonnaise, scallions, pickle, capers, hot sauce and 1 tsp. Cajun seasoning in food processor. Cover and chill.

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  • 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.

Nutrition Facts

706 calories; fat 35g; saturated fat 7g; protein 35g; carbohydrates 63g; fiber 3g; cholesterol 223mg; sodium 1598mg.
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