Fried Shrimp Rolls

THE RECIPE

Courtesy of: Food Network Magazine - July/August 2014 Issue

1 lb extra-large shrimp (16 to 20 count), peeled and deveined
3 large eggs
1-1/2 cups milk
1 tsp paprika
Kosher salt
1-1/2 cups all-purpose flour
Freshly ground pepper
1-1/2 cups breadcrumbs (preferably fresh)
3/4 cup mayonnaise
1/4 cup chopped dill pickle
2 tbsp ketchup
1 tbsp horseradish, drained and rinsed
1 tsp Worcestershire sauce
4 scallions, finely chopped
1 tbsp minced fresh parsley
Peanut or vegetable oil, for frying
4 Portuguese or kaiser rolls, split open
Shredded iceburg lettuce, for topping
Lemon wedges, for serving

Butterfly the shrimp by slicing along the backs and cutting about halfway into the flesh. Whisk the eggs, milk, paprika, and 1 tsp salt in a shallow bowl; add the shrimp and refrigerate at least 15 minutes and up to 1 hour.

Put the flour in a shallow bowl and season with pepper. Put the breadcrumbs in another shallow bowl. Remove the shrimp from the egg mixture, dredge in the seasoned flour. Dip the shrimp in the egg mixture again, then roll in breadcrumbs to coat; transfer to a rack set over a baking sheet and refrigerate until ready to fry.

Meanwhile, combine the mayonnaise, pickle, ketchup, horseradish, Worcestershire sauce, scallions, and parsley in a small bowl. Cover and refrigerate until ready to serve.

Heat about 1/2 inch peanut oil in a large skillet over medium-high heat until a deep-fry thermometer registers 350 degrees. Working in batches, add the shrimp and fry, flipping halfway through, until golden brown, about 5 minutes. Remove the shrimp with a slotted spoon and drain on paper towels; season with salt.

Spread the mayonnaise mixture on the rolls and fill with shredded lettuce and the fried shrimp. Serve with lemon wedges.

REVIEW

You must make this amazing sandwich this summer! A few things we did differently were not adding horseradish (we just don't prefer it) and used bread and butter pickles instead of dill. Even the recipe for just the fried shrimp is pretty amazing and can be used as a summer favorite!