Ingredients

The following ingredients have 2 Servings
  • Vegetable oil, for frying
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 3 tablespoons Essence, recipe follows
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon cayenne
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups yellow cornmeal
  • 2 small French bread loaves, each about 10-inches long
  • 4 tablespoons melted butter
  • 1/4 cup mayonnaise, or more to taste
  • Red pepper sauce
  • 1 cup shredded lettuce
  • 1 large ripe beefsteak tomato, thinly sliced
  • Sliced dill pickles, optional
  • Hot sauce, for serving, optional
  • Potato chips, for serving, optional (recommended: Zapp’s)
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Instruction

  • Heat the oil in a large sauce pan or preheat a deep fryer to 360 degrees F.
  • Season the shrimp with 1 tablespoon of the Essence, 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne.
  • In a medium mixing bowl combine the flour and cornmeal and season with the remaining 2 tablespoons of the Essence, 1 teaspoon salt and 1/2 teaspoon cayenne. Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely.
  • Fry the shrimp in the hot oil, in batches if necessary, until golden brown, stirring constantly, about 4 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and hot sauce.
  • Split the French bread loaves in half and brush both cut sides of the bread with some of the melted butter. Using a spatula, spread the mayonnaise on both sides of the bread, then sprinkle with hot sauce.
  • Divide the shrimp evenly between the 2 sandwiches and garnish with the lettuce, tomato slices, sliced pickles and hot sauce, if desired. Serve with potato chips.
  • Combine all ingredients thoroughly. Yield: 2/3 cup.