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Mardi Gras was this week. This recipe was supposed to be posted on Tuesday, but unfortunately we had no power or internet. Well it tasted so good I decided to post it for you anyway. Just turn on some jazz, throw on some Mardi Gras beads and pretend you’re strolling down the streets of New Orleans.
First, let me note, the shrimp should be battered and cooked until crispy and golden. However, I made this during the power failure. The woodstove doubled as a cook stove, but it doesn’t get quite hot enough to bring the oil up to heat. Everything cooked beautifully, but it didn’t get crispy – so the pictures show more of a sauce on them. That being said,
Here’s How to Do it:
Toss the shrimp in 2 Tablespoon of franks and let set for about 2 hours.
Set up two bowls; one with flour with a pinch of baking powder and a second with the buttermilk, egg, 1 Tablespoon flour, salt and pepper. Use a whisk to blend the batter smooth.
Heat the oil to 350° to 375°.
Dredge the shrimp in the flour,
then coat well with the batter.
Carefully drop in the oil and fry until golden.
While the shrimp are cooking, whisk together the mayonnaise and the hot sauce to make the aioli. Set aside.
Remove the shrimp from the oil and drain. I like to use coffee filters. They are super absorbent.
Cut the baguette in half crosswise and length wise, creating two sandwich rolls. Toast the buns until lightly golden, then slather with the spicy mayo.
Top with some shrimp,
shredded iceberg lettuce and fat slices of tomato. Put the lid on and take a marvelous bite!
© Copyright 2021 The Lazy Gastronome
A great sandwich for Mardi Gras or any day of the year!! Spicy shrimp with a spicy aioli and lettuce and tomato. A mouthful of deliciousness.
- 1 12" Baguette
- 1 cup raw, cleaned shrimp
- 3 Tablespoons Franks hot sauce
- 1/8 cup buttermilk
- 1 large egg
- 1/4 cup plus 1 Tablespoon flour
- pinch baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup mayonnaise
- shredded lettuce
- thick tomato slices
- canola oil for frying
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Toss the shrimp in 2 Tablespoon of franks and let set for about 2 hours.
-
Set up two bowls; one with 1/4 cup flour with a pinch of baking powder and a second with the buttermilk, egg, 1 Tablespoon flour, salt and pepper. Use a whisk to blend the batter smooth.
-
Heat the oil to 350° to 375°.
-
Dredge the shrimp in the flour, then coat well with the batter.
-
Carefully drop in the oil and fry until golden.
-
While the shrimp are cooking, whisk together the mayonnaise and 1 Tablespoon hot sauce. Set aside.
-
Remove the shrimp from the oil and drain. I like to use coffee filters. They are super absorbent.
-
Cut the baguette in half crosswise and length wise, creating two sandwich rolls. Toast the buns until lightly golden, then slather with the spicy mayo.
-
Top with some shrimp, shredded iceberg lettuce and fat slices of tomato. Put the lid on and take a marvelous bite!
© Copyright 2021 The Lazy Gastronome
Here are some things that are perfect to use for this recipe!
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