Recipe modified from Blue Apron – famous for recipes featuring constant seasoning with salt and ground black pepper. Serves 6. Total time: 35 minutes
- 2. pounds large shrimp, peeled and deveined
- 6 Ciabata Sandwich Buns or 2 Ciabata baggettes
- 2 ears – corn, kernels cut off cob
- 1/2 lb – tomatoes, sliced
- 2 Tbsp –capers, chopped
- 1 Tbsp –Calabrian Chilles, chopped (Delallo brand preferred)
- 4 Tbsp – Yellow Banana Peppers, chopped (Delallo brand preferred)
- 1 Tbsp –Dijon mustard (Grey Poupon preferred)
- 4 Tbsp – Mayonnaise (Dukes preferred)
- 1 cup – Vegetable Oil
- 1 Tbsp – Olive Oil
- 6 Tbsp – yellow cornmeal
- Salt
- Ground Black Pepper
Preheat the oven to 450°F.
Remoulade: . In a medium bowl, add the corn, capers, Calabrian chilles, banana peppers, mustard, mayonnaise. Stir to combine.
Cut the rolls in half and place cut side up on a cookie sheet. Cut or pull out the excess bread from the center of the rolls. Lightly paint with olive. Toast in the oven for 6-8 minutes or until the edges are lightly browned.
While the rolls toast, place the cornmeal in a medium bowl. Roughly chop the shrimp into 1/4” pieces. Pat the shrimp dry with paper towels and season with salt and pepper. Pat into 8 patties and add the cornmeal coat the outside. Heat the vegetable oil in a medium pan until a pinch of cornmeal in the oil will sizzle. Working in batches if necessary, add the coated shrimp into the pan. Cook on one side until shrimp is half cooked – about 1-2 minutes. Flip shrimp and repeat until cooked through. Remove from heat and season with salt and black pepper. Repeat process until all shrimp is cooked.
Plating: Divide the remoulade evenly among the toasted roll tops & bottoms. Top the remoulade with the cooked shrimp patties. Top with tomatoes and season with salt and pepper to taste. Complete the sandwiches with roll tops.