Shrimp Potato Corn Chowder Image

Shrimp Potato Corn Chowder

Mad Good Food - "Summer Cookout"

15
Prep Time
(Minutes)
25
Cook Time
(Minutes)

Ingredients

  • 1 cup of leftover shrimp, peeled and deveined 1tsp of tbsp Cajun spice
  • 6-inch white Italian bread, toasted
  • 1⁄2 cup shredded lettuce
  • 4 thin slices of tomato
  • 4-5 slices of pickles
  • 1⁄2 cup of mayonnaise 2tbsp of cup jerk marinade Canola oil for frying Chopped chives for garnish Wet batter
  • 1⁄4 cup AP flour
  • 1⁄4 cup cornmeal
  • 1 cup cold seltzer water
  • 1 egg
  • 1 teaspoon Lawry’s seasoning salt
  • 1 teaspoon cajun seasoning
  • Dry batter
  • 1⁄4 cup AP flour
  • 1⁄4 cup cornmeal
  • 1 teaspoon Lawry’s seasoning salt 1 teaspoon cajun seasoning

Steps

  1. ● In a large bowl, season the shrimp with Cajun spice then fold in the wet batter.
  2. ● Next, dredge and coat shrimp in the dry batter.
  3. ● Heat oil in a pot to 370F and cook shrimp for 3 minutes or until golden and crispy.
  4. ● Remove and allow to dry on a paper towel.
  5. ● In a small bowl, combine mayonnaise and jerk marinade.
  6. ● Smear jerk mayo on one side of the bread and pile on the shrimp.
  7. ● On the other side of the bread add lettuce, tomatoes, and pickles. Close sandwich, and drizzle jerk mayo on top. Garnish with chives, cut in half, and serve immediately.