Recipe by AZPARZYCH
From a recipe card I picked up at the grocery store
Top Review by Dr. Jenny
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.
- 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)
Directions See How It's Made
- 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.