Ingredients
- 1lb fresh shrimp, raw, peeled and deveined shopping list
- 1 egg shopping list
- 1 cup milk or buttermilk shopping list
- 1 1/2 cups corn bread crumbs shopping list
- 1t Cajun or creole seasoning shopping list
- 1T Old Bay Seasoning shopping list
- 1/2-2t cayenne pepper shopping list
- kosher or sea salt and fresh ground black pepper shopping list
For Cajun Mayo Spread
- 1 cup mayonnaise shopping list
- 3T Spicy brown or creole mustard shopping list
- 1T Old Bay Seasoning shopping list
- 1t Cajun or creole seasoning shopping list
- juice from 1/2 a lemon shopping list
To Serve
- 6 hard rolls(or 1 large loaf French bread or similar bread, cut into 6 sections) shopping list
- leaf lettuce shopping list
- sliced ripe tomatoes(I used cherry tomatoes cus they were the freshest looking ones :) shopping list
- 3 green onions, sliced shopping list
- 1-2 avocados, sliced shopping list
- lemon juice shopping list
How to make it
For Spicy Mayo
- Combine all ingredients and mix well.
- Refrigerate until ready to use.
For Shrimp
- In medium/large glass bowl, beat egg and stir in buttermilk.
- Add shrimp and make sure all are submerged in milk. See Photo
- Let rest about 10 minutes. No more than 30.
- In shallow pie plate or similar plate with sides, combine corn bread crumbs, Old Bay, Cajun or Creole seasoning, salt and pepper See Photo. Mix well.
- Remove shrimp, one at a time, from milk mixture and dredge each one in crumb mixture. See Photo
- Place on lightly oiled baking sheet, or similar, and repeat until all are coated.
- Bake at 450 for about 7-10 minutes, just until pink and beginning to curl.
- (while oven is preheating, lay bread pieces in there, just on the rack, to lightly toast for a few minutes) See Photo
To Serve
- Spread mayo on insides of bun.
- Layer with shrimp, lettuce, avocados, tomatoes and green onion
- drizzle with lemon juice
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