Elevate your sandwich expectations with this unique recipe.
Prep Time: 20 mins Cook Time: 15 mins Serves: 4
Ingredients:
2 packages Western Family Small Shrimp ring
1 tsp red pepper flakes
1 tsp onion powder
Salt
Pepper
1 cup buttermilk
1 cup flour
1 tsp chili powder
2 tsp garlic powder
1 tsp thyme
2 tsp smoked paprika
Vegetable oil
1 head lettuce,sliced
4 roma tomatoes, sliced
1 red onion, thinly sliced
8 D’Italiano bread slices
4 Slices gruyere cheese
Fresh dill, garnish (optional)
Sauce:
2 tbsp Dijon mustard
1 tbsp old bay seasoning
½ lemon, juiced
¼ cup mayo
3 tbsp sour cream
1 tsp sugar
Pinch of red pepper flakes
Directions:
1. Remove tails from shrimp then add shrimp to a large bowl and season with red pepper flakes, onion powder, and salt and pepper. Add buttermilk and let sit for 15 minutes.
2. In a separate bowl, combine flour, chili powder, garlic powder, thyme and paprika. Mix together.
3. While shrimp is sitting, make the cream sauce. In a small bowl, combine Dijon mustard, mayo, old bay seasoning, lemon juice, sour cream, sugar and red pepper flakes. Mix together until smooth.
4. Heat about 1-inch of oil in a skillet over medium heat.
5. Once oil is heated, dip shrimp into flour mixture, fully submerge. Remove shrimp from flour and add to hot oil in skillet. Cook for about 3-4 minutes until crispy and golden. Remove from oil and place on a paper towel lined plate.
6. Let your shrimp cool enough to handle.
7. On a cutting board, layer your lettuce, tomatoes, onion and shrimp.
8. Chop everything together into small pieces, making sure it’s well mixed together.
9. Next, season with some salt and pepper to taste, add cheese slices and drizzle with some cream sauce.
10. Chop and mix one more time to incorporate.
11. Toast your D’Italiano bread slices, spread remaining cream sauce if desired over slices and then scoop a pile of the chopped ingredients onto one slice, garnish with some fresh dill and top with second toasted slice of bread.
12. Enjoy!
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