Recipe modified from Blue Apron Sandwich – famous for recipes featuring constant seasoning with salt and ground black pepper. Serves 5.
- 1 French Bread Baguette
- 1 TBSP – Olive Oil
- 1 small shallot, fine chopped
- 1 Serrano Pepper, finely chopped
- 1 Tsp – Olive Oil
- 1 lb – large shrimp, peeled and deveined
- 1 egg
- 1 TBSP Panko crumbs
- 3 TBSP – Cajun Seasoning
- Salt & Ground Black Pepper
- 1 cup – Vegetable Oil
- 6 TBSP – yellow cornmeal
- Roumalade:
- 1 ear – corn, kernels cut off cob
- 1 TBSP –capers, chopped
- 2 TBSP –Calabrian Chilies, chopped (Delallo brand preferred)
- 1 TBSP – Yellow Banana Peppers, chopped (Delallo brand preferred)
- 1 TBSP –Dijon mustard (Grey Poupon preferred)
- 3 TBSP – Mayonnaise (Dukes preferred)
- 1 Tsp – Ground Black Pepper
Preheat the oven to 450°F.
Cut the baguette 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. In a frying pan, lightly saute shallot and Serrano pepper. Add to large bowl
Dry shrimp on paper towel. Salt & pepper both sides of shrimp. Sprinkle Cajun Seasoning on both sides of shrimp. Dice shrimp and add to bowl. Add remaining ingredients (except cornmeal and baguette) and blend. Pat into 2” x 2” square patties. In a separate bowl, combine the roumalade ingredients.
Heat a frying pan with 1/8” of vegetable oil to medium high. Dredge patties in cornmeal, and fry until cooked – about 1-2 minutes per side. Divide the remoulade evenly among the toasted bagguete top & bottom. Add the cooked shrimp patties to the bottom and cover with the baguette top. Slice the finished baguette between the shrimp patties into sliders.