Ingredients
- Vegetable oil, for frying
- 3/4 cup all-purpose flour
- 2/3 cup yellow cornmeal
- 1 teaspoon sea food seasoning, for example Old Bay
- Kosher salt and freshly ground pepper
- 1/2 cup buttermilk
- 2 teaspoons Sriracha
- 1 egg
- 1 1/2 pounds medium shrimp, peeled, deveined and butterflied
- 4 Soft Sub Rolls, brushed with butter and slightly toasted within the oven
- Horseradish Remoulade, recipe follows
- 1 cup cherry tomato plants, sliced into models
- 8 leaves eco-friendly leaf lettuce
- 1/2 red onion, thinly sliced
- Horseradish Remoulade:
- 1/2 cups mayonnaise
- 1 tablespoon capers
- 1 tablespoon Sriracha
- 1 tablespoon horseradish
- 1 tablespoon fresh lemon juice
- 1 tablespoon sweet pickle relish
- 1 tablespoon apple cider vinegar treatment
- 1 teaspoon stone-ground mustard
- 1/2 medium shallot, reduce chunks (1/4 cup)
- Kosher salt and freshly ground pepper
Directions
Fill a Nederlander oven midway with oil as well as heat to 375 levels F.
Whisk the flour, cornmeal. sea food seasoning and sprinkle with pepper and salt in a tiny bowl and hang aside. In another normal size bowl, whisk the buttermilk, Sriracha and egg and hang aside.
Put the shrimp in to the buttermilk mixture, allow the excess drip off, then dredge within the flour mixture and get rid of any excess. Put the shrimp onto a wire-racked baking sheet. Repeat until all shrimp are breaded.
Fry the shrimp in batches, not overcrowding the oil, until golden brown and cooked through, two to four minutes. Put the shrimp onto a paper-towel-lined-plate. Repeat until all of the shrimp are fried. Sprinkle with pepper and salt.
Spread each side from the rolls heavily using the Horseradish Remoulade. Put the shrimp on the top and so the tomato plants, lettuce and a few onions. Eat away!
Horseradish Remoulade:
Add some mayonnaise. capers, Sriracha, horseradish, fresh lemon juice, relish, vinegar, mustard, shallots and sprinkle with pepper and salt inside a mixer. Blend until slightly chunky. Adjust seasoning if required. Yield: 3/4 cup.