Crispy Cornmeal Shrimp Sandwich - faze news


Saturday, November 11, 2017

Crispy Cornmeal Shrimp Sandwich


  • 20large shrimp (1lb.), peeled and deveined
  • 1/2cup milk
  • 1/2cup cornmeal
  • 1/4cup all-purpose flour
  • 1/2teaspoon smoked paprika
  • 1/2teaspoon coarse salt
  • Vegetable oil for frying
  • 45-inch portions French-style baguette, split and slightly hollowed out
  • 2/3cup sliced pickled hot cherry peppers
  • 4green onions, thinly sliced
  • 4butter lettuce leaves
  • 1/4cup mayonnaise
  • Directions

    1. Place shrimp in a shallow bowl. Pour milk over, turning to coat. In a medium dish toss together cornmeal, flour, paprika, and salt. Place half the shrimp in flour mixture; toss to coat. Remove to a tray; repeat with remaining shrimp.
    2. In a 10-inch skillet heat 1/4 inch oil over medium heat (about 2 cups). Carefully place shrimp, half at a time, in pan. Cook until golden brown on one side, about 2 minutes. Turn and cook 1 minute more or until shrimp turn opaque. Transfer to a paper towel-lined tray.
    3. Arrange shrimp on bottoms of bread portions. Top with peppers, onions, and lettuce. Spread bread tops with mayonnaise and add to sandwiches.

    From the Test Kitchen

    Get the breading on the shrimp, not on your fingers: Reserve one hand for the wet dip and one hand for the dry.

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