How to make it

  • Rémoulade Sauce

  • Combine all ingredients and mix well. This tastes best after being chilled for some time. I made it 24 hours in advance.
  • Shrimp

  • Heat oil in deep fryer or medium stock pot, enough to submerge shrimp completely. I do this over medium to medium-high heat on my stove top.
  • Combine flour, cornmeal and seasoning in a bowl, mix to combine.
  • Combine egg and milk in another bowl and whisk to combine.
  • Dip each shrimp in the egg mixture and then dredge in flour mixture.
  • Carefully place shrimp in hot oil and cook for about 3-4 minutes or until golden brown. Turn if necessary but they should cook on both sides. Transfer to paper towel lined plate. See Photo
  • To Serve

  • Divide cabbage, tomato and pickle slices between tortillas. Top with shrimp, about 4-5 per tortilla. Top with Rémoulade. Fold & wrap sandwich burrito style. Secure with toothpicks and cut in half. See Photo

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