Seasonal gulf shrimp is a natural for this classic NOLA sandwich. (That’s New Orleans, Louisiana, for those of us from north of the Bayou.) Oysters are another traditional ingredient and often the locals’ choice.
Recipe courtesy of Cooking Light Lighten Up, America! by Allison Fishman Task, Oxmoor House 2013.
|1 12 ounce French bread baguette (16 inches long)||1/4 cup cornstarch|
|1/4 cup canola mayonnaise||1/4 cup cornmeal|
|1 1/2 tablespoon chopped fresh flat-leaf parsley||1 1/4 pounds large shrimp, peeled and deveined|
|1 1/2 tablespoon fresh lemon juice||4 teaspoons canola oil|
|1 tablespoon capers, chopped||3 romaine lettuce leaves|
|2 teaspoons whole-grain Dijon mustard||1/4 cup thinly sliced red onion|
|1 teaspoon minced garlic|
Cut baguette in half horizontally. Hollow out top and bottom halves of bread, leaving a 1⁄2-inch-thick shell; reserve torn bread for another use. Combine mayonnaise and next 5 ingredients (through garlic) in a small bowl; stir well. Spread mayonnaise mixture evenly over cut sides of bread.
Combine cornstarch and cornmeal in a shallow dish. Dredge shrimp in cornmeal mixture; shake off excess cornmeal mixture.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add shrimp; cook 3 minutes on each side or until done.
Arrange lettuce, shrimp, and onion on bottom half of baguette; cover with top half of baguette. Cut loaf into 4 pieces. Serve immediately.
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