From craving to table
Instructions
- 1
In a bowl, combine buttermilk with shrimp and let marinate for 10 minutes.
- 2
In a shallow dish, whisk together flour, cornmeal, paprika, cayenne, garlic powder, salt, and black pepper.
- 3
Heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C).
- 4
Dredge marinated shrimp in the flour mixture, shaking off excess.
- 5
Fry shrimp in batches for 2-3 minutes per side until golden and cooked through. Drain on paper towels.
- 6
In a small bowl, mix mayonnaise, mustard, hot sauce, lemon juice, and parsley to make the remoulade sauce.
- 7
Toast French rolls lightly. Spread remoulade sauce on both cut sides.
- 8
Layer fried shrimp, lettuce, tomato slices, and pickle chips inside each roll.
- 9
Serve immediately while the shrimp are hot and crispy.