Ingredients

The following ingredients have 8 Servings
  • 1 cup buttermilk
  • 1 ½ lbs medium to large shrimp peeled, deveined, and tails removed
  • 1 ½ cups all purpose flour
  • ½ cup cornmeal
  • 2 tablespoons Creole seasoning
  • Oil for frying
  • ¾ cup mayonnaise
  • 1 clove garlic minced
  • 1 tablespoon dill pickle relish
  • 1 tablespoon lemon juice
  • 2 tablespoons prepared horseradish
  • 1 tablespoon hot sauce
  • 1 teaspoon smoked paprika
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon spicy brown mustard
  • 4 (8 inch) french bread or sub rolls
  • Shredded lettuce (iceberg or leaf lettuce)
  • Tomato slices
  • Pickle slices

Instruction

  • Pour buttermilk in a bowl.  In a separate bowl whisk together flour, cornmeal and Creole seasoning.  Dip the shrimp in the buttermilk then in the flour mixture.  Refrigerate the shrimp for 20 – 30 minutes.
  • Meanwhile in a medium bowl stir together the mayonnaise, garlic, pickle relish, lemon juice, horseradish, hot sauce, paprika, Worcestershire Sauce and mustard; set aside.
  • In a heavy pot like a Dutch Oven or cast iron skillet heat one inch of oil to 350-375 degrees.  Working in batches fry the shrimp until golden brown on both sides. Drain on paper towels.
  • Assemble the sandwiches spreading the remoulade sauce over the French bread, layer with shredded lettuce, tomato, pickles and the fried shrimp.  For best results serve promptly.