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Created by the Genie — AI-generated, review before relying on it
Crispy cornmeal-crusted shrimp pile onto a toasted hoagie roll with crunchy lettuce, tomato, and tangy remoulade sauce for a New Orleans favorite.
AI-assisted estimate — always verify allergens and dietary suitability yourself.
Step 1
Heat about 1 inch of vegetable oil in a heavy skillet to 350°F.
Step 2
Season the cornmeal with salt.
Step 3
Dredge the shrimp in the seasoned cornmeal, coating evenly.
Step 4
Fry the shrimp in batches for 2-3 minutes, until golden and cooked through, then drain on paper towels.
Step 5
Slice the hoagie rolls open and lightly toast them.
Step 6
Spread remoulade sauce on both cut sides of each roll.
Step 7
Layer the shredded lettuce and tomato slices on the bottom half of each roll.
Step 8
Pile the crispy shrimp on top and close the sandwiches.
Step 9
Serve immediately while the shrimp are hot and crisp, with store-bought remoulade sauce for spreading, if you like.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
