Patter Fam Sauces and Pastor's Pantry Cooking School

Serves 10

3 – 4 T Heatnik Red Cajun Rub
Vegetable oil for frying
4 pounds medium shrimp (about 50 shrimp/5 per sandwich), peeled, deveined
2 cup buttermilk
3 cups all-purpose flour
2 cup cornmeal
10 – 8”-long French rolls, split horizontally
Shredded iceberg lettuce
5 Roma Tomatoes sliced
Dill pickles
Hot pepper sauce

Whisk first 8 ingredients in a small bowl to blend.
Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2”. Heat over medium heat to 350°.
Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.
Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain. Open rolls and spread cut sides with rémoulade. Top with lettuce, tomato, pickles, and shrimp. Serve with hot sauce, if desired.

Written by Joyce Peters — March 25, 2020


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