Prep 15 mins
Cook 15 mins
From a recipe card I picked up at the grocery store
- 1 cup flour
- 1 1⁄2 teaspoons creole seasoning
- 1 3⁄4 lbs peeled fresh shrimp
- 2 eggs, lightly beaten
- 1⁄2-1 cup vegetable oil
- 4 French rolls, split
- 2 tablespoons butter, melted
- 1 cup shredded lettuce
- 1⁄2 cup mayonnaise
- 1 1⁄2 green onions, diced
- 1 tbp creole seasoning
- hot sauce (optional)
- Preheat oven to 450 degrees.
- Creole sauce:.
- Stir together mayonnaide, green onions and creole seasoning; cover and chill (makes about 1/2 cup).
- Combine flour and creole seasoning.
- Dip shrimp in egg and dredge in flour mixgture.
- Pour oil to a depth of 2 inches into a Dutch oven; heat over medium-high heat.
- Fry shrimp in batches for 1-2 minutes or until golden.
- Spread cut sides of rolls with butter and place on a baking sheet.
- Bake at 450 for 5 minutes, spread with creole sauce.
- Place lettuce and shrimp on bottom halves of rolls and sprinkle with hot sauce if desired; top with roll top.
This made for an incredibly fast, tasty dinner last night. I will say to be careful what type of creole seasoning that you use. I used Tony Cacheres, and what I have been finding in other recipes as well, is that it often makes the dish way too salty when a large quantity of creole seasoning is called for. In this case, the mayo was very salty. This, however, is not the fault of the recipe and I would suggest making your own creole seasoning or being sure paprika (vs salt) is the main ingredient in your creole seasoning. Made for ZWT9.
Well, this made for one nice easy quick dinner. I did cut back to about 3/4 cups lettuce, thats what I had on hand, loved the sauce. Too bad I only made 4, because we all wanted seconds. Made for 1-2-3 hits.
As some of the locals say, "I love my swimps." Well, I love my swimps, too. Made for Everyday is a Holiday.