Recipe Background
If you are in need of a bit of that Cajun sensation, then dance on over to Louisiana's Best Sandwich... one of the greatest handhelds ever! Fill your favorite hoagie roll up with some perfectly fried and seasoned shrimp, plus all the best fixin's for bite after bite of satisfaction. And please, don't skip the creamy, spicy sauce; it's the best part! Get your party started right with Louisianna's Best Sandwich!
If you are in need of a bit of that Cajun sensation, then dance on over to Louisiana's Best Sandwich... one of the greatest handhelds ever! Fill your favorite hoagie roll up with some perfectly fried and seasoned shrimp, plus all the best fixin's for bite after bite of satisfaction. And please, don't skip the creamy, spicy sauce; it's the best part! Get your party started right with Louisianna's Best Sandwich!
Ingredients
For the 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 teaspoons prepared horseradish
- 1 1/2 teaspoons Creole seasoning
- 1 teaspoon Worcestershire sauce
- 1 clove garlic grated
For the sandwich:
- vegetable or peanut oil to taste, for frying
- 1 cup buttermilk
- 2 cups yellow cornmeal
- 2 tablespoons Creole seasoning
- 2 pounds medium shrimp peeled and deveined
- salt to taste
- 6 hoagie rolls split lengthwise
- 3 cups iceberg lettuce shredded
- 2 tomatoes thinly sliced
- 1/2 cup dill pickle chips
- hot sauce for serving
Directions
- In a medium bowl, stir the mayonnaise, the mustard, the capers, 1 tablespoon of the hot sauce, the lemon juice, the horseradish, 1 1/2 teaspoons of the Creole seasoning, the Worcestershire sauce, and the garlic until well-combined.
- Place 1-inch of the oil in a large cast iron skillet over medium heat until it reaches 375 degrees F.
- Place the buttermilk in a shallow bowl.
- In a separate shallow bowl, stir the cornmeal and the remaining Creole seasoning together.
- In batches, dip the shrimp in the buttermilk and allow the excess to drip off.
- Toss the shrimp in the seasoned cornmeal and shake off the excess.
- In batches, fry the shrimp, stirring occasionally, until golden-brown and crisp, about 2-3 minutes.
- Transfer the shrimp to a paper-towel-lined baking sheet to drain and season with the salt.
- Spread the cut-sides of the rolls with the sauce.
- Layer each roll with the shredded lettuce, the tomato slices, the pickles, and the fried shrimp.
- Serve the sandwiches with the remaining hot sauce and the remaining prepared sauce on the side.
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