Crispy, crunchy shrimp piled mile high on a bread roll, stuffed with crunchy lettuce, fresh tomatoes and drizzled with a lip smacking sauce. Crazy delicious!!!!
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
In a small bowl, combine the yogurt, hot sauce, lemon juice, paprika, and a pinch each of salt and pepper. Refrigerate until ready.
Peel and devein the shrimps. Pat dry and season with salt and pepper. In a large bowl, combine shrimps with creole seasoning, Cajun seasoning, smoked paprika and cayenne. Set aside.
In a small bowl whisk the buttermilk and egg together. In another medium bowl combine the panko breadcrumbs with the cornmeal.
Take the shrimp and dip it in the buttermilk-egg mixture and then dredge the shrimp through the panko mixture and place on the prepared baking sheet. Repeat until all the shrimp have been breaded.
Bake for ca. 15-20 minutes until crispy and golden brown.
In the meantime, wash the iceberg lettuce, spin dry and cut into fine strips. Wash, dry and thinly slice tomatoes. Drain and quarter the pickles.
Toast and cut the rolls lengthwise. Spread the sauce and fill it with lettuce, pickles and tomatoes. Top each with crispy shrimps and drizzle with more sauce.
Preparing In The Kitchen
Preheat the oven to 180 ºC and prepare a baking sheet with parchment paper.
In a small bowl, combine the yogurt, hot sauce, lemon juice, paprika, and a pinch each of salt and pepper. Refrigerate until ready.
Peel and devein the shrimps. Pat dry and season with salt and pepper. In a large bowl, combine shrimps with creole seasoning, Cajun seasoning, smoked paprika and cayenne. Set aside.
In a small bowl whisk the buttermilk and egg together. In another medium bowl combine the panko breadcrumbs with the cornmeal.
Take the shrimp and dip it in the buttermilk-egg mixture and then dredge the shrimp through the panko mixture and place on the prepared baking sheet. Repeat until all the shrimp have been breaded.
Bake for ca. 15-20 minutes until crispy and golden brown.
In the meantime, wash the iceberg lettuce, spin dry and cut into fine strips. Wash, dry and thinly slice tomatoes. Drain and quarter the pickles.
Toast and cut the rolls lengthwise. Spread the sauce and fill it with lettuce, pickles and tomatoes. Top each with crispy shrimps and drizzle with more sauce.
