Ingredients –

Sauce

• 3/4 cup mayonnaise
• 2 Tablespoons Coarse Grain or Creole Mustard
• 1 Tablespoon Capers, Drained and Chopped
• 1 Tablespoon Hot Sauce
• 1 Tablespoon Lemon Juice
• 2 Teaspoon prepared Horseradish
• 1 1/2 Teaspoon Creole Seasoning
• 1 Teaspoon Worcestershire Sauce
• 1 Garlic Clove, Grated

For The Sandwich

• Vegetable or Peanut Oil
• 1 Cup Buttermilk
• 2 Cup Yellow Cornmeal
• 2 Tablespoon Creole Seasoning
• 2 Pounds Medium Shrimp, Peele and Deveined
•  Salt
• 6 Hoagie Rolls, Split Lengthwise
• 3 Cups Shredded Iceberg Lettuce
• 2 Tomatoes, Thinly Sliced
• 1/2 Cup Dill Pickle Chips
• Hot Sauce

Directions

Sauce

1.      In a medium bowl, stir together the mayonnaise, mustard, capers, hot sauce, lemon juice, horseradish, Creole seasoning, Worcestershire sauce, and garlic until well combined. Set aside.

Sandwich

1.     In a large cast-iron skillet, heat 1 inch of oil over medium to 375°F. Place the buttermilk in a shallow bowl. In another shallow bowl, stir together the cornmeal and Creole seasoning. Working in batches, dip the shrimp in the buttermilk, allowing the excess to drip off. Toss the shrimp in the cornmeal, shaking off the excess.
2. Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes, turning occasionally. Transfer to a paper towel-lined baking sheet to drain. Season with salt.
3. Spread the cut sides of the rolls with the sauce. Top evenly with the lettuce, tomato, pickles, and fried shrimp. Serve with hot sauce and the remaining sauce on the side, if you like.

Recipe Courtesy of Josh Miller in “The Pioneer Woman”.

Caitlin Bensel