Ingredients
Scale
For the Remoulade Sauce:
- 4 ounces mayonnaise
- 1 tablespoon horseradish
- 1 tablespoon pickled relish
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons lemon juice
For the sandwiches:
- 32 medium shrimp, peeled and deveined
- Oil, for frying
- 1/2 cup all-purpose flour
- 1 egg
- 1/2 cup milk
- 2 teaspoons cayenne pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- Salt and pepper, to taste
- Ciabatta bread loaf
- Lettuce, shredded, for garnish
- Tomato, sliced, for garnish
Instructions
To prepare the Remoulade Sauce:
- In a large bowl, whisk together the mayonnaise, horseradish, pickled relish, salt, white pepper, garlic powder, paprika and lemon juice.
To prepare the sandwiches:
- In a medium bowl, combine the flour, cayenne pepper, onion powder, garlic powder and paprika. Salt and pepper, to taste. Divide the spiced flour mixture between two shallow bowls. In a third shallow bowl, combine the egg and milk.
- Arrange the egg wash bowl between the two flour bowls.
- Heat the oil in a large skillet over medium heat.
- Coat the shrimp in the flour, coat in the egg wash and coat again in the flour from the third bowl.
- Carefully place the shrimp in the oil. Cook the shrimp until the breading is browned on both sides.
- Coat top and bottom of a Ciabatta bread section with the Remoulade Sauce. Add shrimp, tomato and lettuce, and serve.