Shrimp Roast with powder

There’s something particular about Louisiana’s Cajun and Creole cuisines. Anything from simple Red Beans and Rice to more complicated recipes like Grillades and Grits is exceptionally excellent.

On our vacation to New Orleans last year, we tried a variety of delicious delicacies, several of which have already made their way onto GypsyPlate.

Ingredients

1 cup mayonnaise
2 Tbsp Creole mustard
1 Tbsp Louisiana style hot sauce
2 Tbsp lemon juice
1 tsp Worcestershire sauce
1 Tbsp sweet relish
1 medium sized garlic clove, minced
2 Tbsp parsley, chopped
2 tsp capers, chopped
1 tsp cajun or creole seasoning
1/2 tsp paprika
1/4 tsp salt
1/4 tsp black pepper

Fried Shrimp

3/4 cup buttermilk
1 Tbsp Louisiana style hot sauce
3/4 cup all-purpose flour
3/4 cup cornmeal
3.5 tsp Creole seasoning, divided
2 tsp salt, divided
oil, for frying
2 8 inch lengths French bread
1 tomato, sliced
2 cups lettuce, chopped
1 lemon, for juice

Instructions

Combine all of the remoulade sauce ingredients in a mixing bowl. Refrigerate until ready to use in a covered container. (See also note 1)
Heat 1 inch of oil over medium high heat until it reaches 350°F.

In a dish, combine the buttermilk and hot sauce, then on a plate, combine the flour, cornmeal, 2 tsp Creole spice, and 1 tsp salt.
Season the shrimp with the remaining Creole spice and salt, then dredge them in the buttermilk-flour mixture.
Fry the shrimp for 3-4 minutes, flipping once, until golden brown. Drain on a wire rack or a plate lined with paper towels.
Fold the bread flat after cutting it almost all the way through. Apply remoulade sauce on both sides. Top them generously with shrimp and a generous squeeze of lemon juice. Close the sandwich by adding tomato and lettuce.
Serve right away.