As seen on the Morning News on Global Regina on Monday, January 27, 2014
Yield = 1 sandwich
Ingredients:
1 Beer Bros house made Italian stick
5 whole shrimp (peeled & deveined)
10 g Cajun spice (Bronzing Spice)
10 g butter
tomato slices
lettuce leaves
rémoulade or tartar sauce
Directions:
In a small frying pan, begin to melt butter over medium heat in preparation for frying the shrimp.
When butter is bubbling, slowly add shrimp and half the bronzing spice, and begin searing.
While the first side of the shrimps are cooking, prepare the Italian stick by trimming the ends and cutting length ways through the bread, but not cutting all the way through. Open stick out and place on griddle to toast for a couple of minutes.
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While Italian stick is toasting, turn the shrimp and sprinkle the rest of the bronzing spice.
Remove toasted bread from the griddle, and slather the bottom half with a couple of teaspoons of rémoulade or tartar.
Lay on top the lettuce, tomato and the hot cooked shrimp and slather more rémoulade over top of them.
Fold over the top piece of Italian bread and cut in half.
Eat and enjoy!
CAJUN SEASONING RUB (for Chicken and Fish)
Ingredients:
500 g paprika
100 g ground dried oregano
100 g ground dried thyme
100 g cayenne pepper
50 g finely ground black pepper
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50 g finely ground white pepper
50 g garlic powder
Directions:
Mix together and store in an airtight container, in a cool, dark place.
RÉMOULADE SAUCE
A Louisiana-style remoulade sauce is made from mayonnaise, mustard, hot sauce, garlic, paprika and Cajun or Creole seasoning.
If you don’t have any pickle juice on hand, use a little lemon juice or vinegar.
Ingredients
1 1/4 cups mayonnaise
1/4 cup mustard (Creole mustard if possible)
1 tbsp sweet paprika
1-2 tsp Cajun or Creole seasoning
2 tsp prepared horseradish
1 tsp pickle juice (dill or sweet, your preference)
1 tsp hot sauce (preferably Tabasco)
1 large clove garlic, minced and smashed
Directions:
Mix all the ingredients together in a medium bowl. The rémoulade is better if left for a few hours to let the flavours meld. Keep refrigerated.
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