Ingredients
4 6-inch lengths baguette
2 tbsp. butter
c. mayonnaise
2 1/2 tbsp. Dijon mustard
1/4 tsp. Tabasco sauce
Cooking oil
1/2 c. whole milk
1 egg
3/4 c. dry bread crumbs
1/2 tsp. salt
1/4 tsp. fresh-ground black pepper
1/4 tsp. cayenne
1 1/4 lb. large shrimp
c. flour
2 c. shredded Romaine or iceberg lettuce
1 tomato
Preparation
Step 1Heat the oven to 350°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.Step 2Heat about 3 inches of oil in a medium saucepan until it reaches approximately 360°F. 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.Step 3Put 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.Step 4Meanwhile, 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.Step 5Wine Recommendation: Choose a cold beer rather than wine. It’s the best choice for washing down these spicy sandwiches.
