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Makes 4 sandwiches
These crunchy and spicy shrimp in a soft roll with sweet and sour
slaw are perfect for a casual get-together.
1/2 of a red onion, sliced as thinly as possible into half rings
4-5 large leaves of nappa cabbage, sliced as thinly as possible
4 tablespoons cider vinegar
2 teaspoons sugar
1/2 teaspoon kosher salt
1/2 cup buttermilk
3/4 cup fine yellow cornmeal
1/4 cup all purpose flour
1/2 teaspoon ground cumin
1/2 teaspoon cayenne or smoky paprika (more or less to taste)
1/2 teaspoon mustard seeds
Pinch of dried thyme
1 teaspoon salt
Freshly ground black pepper
16 ounces of refined oil (such as canola)
1 pound of medium white shrimp, peeled and deveined, butterflied, washed and
dried
Your favorite flavored mayonnaise (or dress up regular mayonnaise with lemon,
capers, garlic, parsley, chipotle or whatever you like
4 soft white sandwich rolls, cut in half with most of the inner crumb scooped
out
1. Toss the onion, cabbage, vinegar, sugar and salt together. Set it aside to wilt and to let the flavors blend (up to 6 hours).
2. Pour the buttermilk into a shallow bowl. In a small mixing bowl combine the cornmeal, flour, cumin, cayenne or paprika, mustard seeds, thyme, salt and pepper.
3. Pour the oil into an 8-inch heavy skillet (such as cast iron). Heat the oil over medium high heat while you bread the shrimp. Dip the shrimp first in buttermilk, then in the cornmeal mixture, coating thoroughly and shaking off excess. Check to see if the oil is hot, by placing one shrimp in the oil. The shrimp should cook in about a minute and the breading should be golden, and the meat opaque. Working in batches, gently place the shrimp in the oil and cook, turning once. Drain on paper towels.
4. To serve, slather the rolls with mayonnaise mixture. Pile the shrimp in the rolls, dividing the shrimp evenly among the 4 rolls. Top with the slaw, dividing it evenly. Serve immediately.
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