Crisp fried shrimp are stuffed into a hollowed-out baguette that's been buttered, toasted and spread with a zesty sauce. Use more Tabasco in the sauce to suit your taste, or pass the bottle at the table so fire lovers can sprinkle it directly on their sandwiches.
WINE RECOMMENDATION:
Choose a cold beer rather than wine. It's the best choice for washing down these spicy sandwiches.

ingredients

  • 4 6-inch lengths baguette, split
  • 2 tablespoons butter, at room temperature
  • 2/3 cup mayonnaise
  • 2 1/2 tablespoons Dijon mustard
  • 1/4 teaspoon Tabasco sauce, more to taste
  • Cooking oil, for frying
  • 1/2 cup whole milk
  • 1 egg, beaten to mix
  • 3/4 cup dry bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 1/4 teaspoon cayenne
  • 1 1/4 pounds large shrimp, shelled
  • 1/3 cup flour
  • 2 cups shredded romaine or iceberg lettuce
  • 1 tomato, cut into thin slices

directions

Heat the oven to 350 degrees F. Remove the soft centers of the baguette, leaving a 1/2-inch shell. Put the bread, cut-side up, on a baking sheet and brush with the butter. In a small bowl, combine the mayonnaise, mustard and Tabasco sauce.

Heat about 3 inches of oil in a medium saucepan until it reaches approximately 360 degrees. In a medium bowl, combine the milk and the egg. In another bowl, combine the bread crumbs with the salt, black pepper and cayenne. Dip the shrimp into the flour, then into the egg mixture, and then into the bread crumbs.

Put about a third of the breaded shrimp into the oil and fry, turning, until golden on the outside and just done in the center, 2 to 3 minutes. Drain on paper towels. Repeat with the remaining two batches of shrimp.

Meanwhile, bake the pieces of baguette until crisp, about 5 minutes. Spread the sauce on both sides of the bread. Sandwich the lettuce, tomato and fried shrimp between the bread.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1380

nutrition information per serving

837 calories; 57g total fat; 310mg cholesterol; 1263mg sodium; 43g carbohydrates; 3g fiber; 38g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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