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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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You donât have to feel poor after you pay in for your taxes. These sandwiches will star on the table and add a Louisiana flair. You can adjust the cayenne pepper to suit your tastes.Betty Jean Jordan, Monticello, Georgia Ingredients:
1/2 cup mayonnaise |
1/2 cup finely chopped onion |
1/2 cup chopped dill pickles |
1-1/3 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
4 eggs, separated |
1-1/3 cups 2% milk |
2 tablespoons canola oil |
8 french sandwich rolls, split |
additional oil for deep-fat frying |
2 pounds uncooked large shrimp, peeled and deveined |
cayenne pepper to taste |
4 cups shredded lettuce |
16 tomato slices |
Directions:
1. In a small bowl, combine the mayonnaise, onion and pickles; set aside. For batter, combine flour and salt in a bowl. Add the egg yolks, milk and oil; beat until smooth.
2. In a small bowl, beat egg whites until stiff peaks form; fold in batter.
3. Wrap sandwich rolls in foil. Bake at 350° for 10 minutes or until warmed. Meanwhile, in a large skillet or deep-fat fryer, heat 1/2 in. of oil to 375°. Dip shrimp in batter; fry for 2-3 minutes on each side or until golden brown. Drain on paper towels; sprinkle with cayenne
4. Spread mayonnaise mixture over rolls; top with lettuce, tomato slices and shrimp. Yield: 8 servings.
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