Cajun/Creole...yummy!
Here is a favorite of mine
but mini sized!
Ingredients:
1/2c whole milk
2 large eggs
1/2c flour
1/2c finely ground cornmeal
1T cajun seasoning
1tsp dried thyme
kosher salt
black pepper
1lb shrimp tails off
veggie oil for frying
12 slider buns
iceberg lettuce for serving
sliced cherry tomatoes for serving
For Remoulade:
1c mayo
1T grain mustard
1T lemon juice
1T louisiana hot sauce
1T chopped parsley
2 green onions sliced thin
Directions:
In a large bowl whisk together
milk and eggs. In a separate
large bowl, whisk together flour,
cornmeal, cajun and dried thyme.
Season your shrimp with salt and
pepper, then dredge shrimp in
milk mixture and then toss in
flour mixture until coated.
In a large skillet over medium
heat, heat about 2" of oil until the
oil is simmering. Fry shrimp until
golden about 2 minutes per side.
Drain on a paper towel-lined plate.
Make remoulade: whisk together
mayo, mustard, lemon juice,
hot sauce, parsley and green onions.
Build sliders: spread remoulade
on bottom slider buns and top
with fried shrimp, lettuce
and tomatoes. Top with the top bun.
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