Description
Crispy shrimp, creamy remoulade, and fresh lettuce in toasted hoagies. A simple yet satisfying meal.
Ingredients
Units
Scale
- 1/4 cups (59 ml) mayonnaise
- 1/4 cups (59 ml) plain yogurt
- 1 tbsp ketchup
- 1 shallot, minced
- 1 clove garlic, minced
- 1 tsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 1/2 tsp Dijon mustard
- 1/4 tsp hot pepper sauce (like Tabasco)
- 1 lbs (454 g) medium shrimp, peeled and deveined
- 1 tbsp flour
- 1 tbsp Creole seasoning
- 1 egg white
- 1/4 cups (59 ml) cornmeal
- 1/2 cups (118 ml) breadcrumbs
- 2 tbsp olive oil
- 4 hoagies or slices of French bread, split and toasted
- shredded lettuce
Instructions
- Combine mayonnaise, yogurt, ketchup, shallot, garlic, lemon juice, Worcestershire, Dijon, and hot pepper sauce, mixing well.
- Combine flour and Creole seasoning and toss with shrimp.
- Add egg white and mix to combine with shrimp.
- Place cornmeal and breadcrumbs in a large zip-top plastic bag and shake to combine.
- Add shrimp to the bag and shake to evenly distribute the mixture.
- In a large skillet, heat olive oil over medium-high heat.
- Add shrimp and cook for about 3 minutes on each side, or until golden brown and cooked through. The shrimp is cooked through when it is opaque.
- Spread remoulade on the bottom of the bun, then add shredded lettuce, and top with one-fourth of the shrimp.
- Spread the top of the bun with remoulade sauce, to your liking.
Notes
- For extra crispy shrimp, ensure they are completely dry before dredging in the cornmeal and breadcrumb mixture.
- To make ahead, prepare the remoulade sauce and store separately in the refrigerator for up to 2 days.
- If you don’t have hoagie rolls, substitute with other crusty rolls or even toasted slider buns.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Sandwich
- Method: Pan-Frying
- Cuisine: Cajun
Nutrition
- Serving Size: 1 poboy
- Calories: 500
- Sugar: 5
- Sodium: 700
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 3
- Protein: 30
- Cholesterol: 150