1 cup of leftover shrimp, peeled and deveined 1tsp of tbsp Cajun spice
6-inch white Italian bread, toasted
1⁄2 cup shredded lettuce
4 thin slices of tomato
4-5 slices of pickles
1⁄2 cup of mayonnaise 2tbsp of cup jerk marinade Canola oil for frying Chopped chives for garnish Wet batter
1⁄4 cup AP flour
1⁄4 cup cornmeal
1 cup cold seltzer water
1 egg
1 teaspoon Lawry’s seasoning salt
1 teaspoon cajun seasoning
Dry batter
1⁄4 cup AP flour
1⁄4 cup cornmeal
1 teaspoon Lawry’s seasoning salt 1 teaspoon cajun seasoning
Pasos
● In a large bowl, season the shrimp with Cajun spice then fold in the wet batter.
● Next, dredge and coat shrimp in the dry batter.
● Heat oil in a pot to 370F and cook shrimp for 3 minutes or until golden and crispy.
● Remove and allow to dry on a paper towel.
● In a small bowl, combine mayonnaise and jerk marinade.
● Smear jerk mayo on one side of the bread and pile on the shrimp.
● On the other side of the bread add lettuce, tomatoes, and pickles. Close sandwich, and drizzle jerk mayo on top. Garnish with chives, cut in half, and serve immediately.
