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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Rachael Ray Ingredients:
vegetable oil or peanut oil |
1 large egg |
1 cup milk |
salt |
1 1/2 lbs large shrimp, peeled and deveined |
1/2 cup all-purpose flour |
1 cup cornmeal or 1 cup plain breadcrumbs |
2 tablespoons old bay seasoning |
8 leaves bibb lettuce or 8 leaves butter lettuce |
1 beefsteak tomato, thinly sliced |
4 submarine rolls |
1 lemon, cut into wedges |
1/4 cup sweet pickle relish |
1/2 cup spicy grainy mustard |
Directions:
1. Preheat an inch of oil in a deep skillet over medium to med-high heat.
2. In a bowl, beat the egg and milk together; salt the shrimp; then set them in the milk batter.
3. Cover a plate with plastic wrap for easy cleanup; then mix together the flour, cornmeal and seafood seasoning on the plate.
4. Using tongs, remove a few shrimp at a time from the batter and coat in the breading.
5. Add the breaded shrimp to the hot oil and fry them for 5-6 minutes, or until they are firm and deeply golden all over.
6. Repeat until all the shrimp are fried, draining them on paper towels.
7. Pile lettuce and tomatoes on the roll bottoms; top with the shrimp, and douse the shrimp with a little lemon juice.
8. Mix the relish and mustard together; dot the roll tops with spoonfuls of the sauce before setting them into place.
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