3 tablespoons unsalted butter, at room temperature
4 hot dog rolls, split
4 tablespoons Tartar Sauce
4 small handfuls of baby lettuce
Vegetable oil, for frying
1 pound shelled Maine shrimp
1 cup whole milk
3/4 cup all-purpose flour
3/4 cup semolina flour
How to Make It
Butter the cut sides of the rolls and grill, toast, or griddle buttered-side down until golden brown. Slather the inside of each roll with a tablespoon of tartar sauce and line with baby lettuces. Heat oil in a deep fryer to 375°F or, alternatively, heat 2 inches of oil in a heavy-bottomed pan to the same temperature.
Combine the shrimp and the milk in large bowl. Whisk together the all-purpose and semolina flours in a separate bowl. Working in batches, drain the shrimp, dredge in the flour mixture until well coated, and then fry until golden brown, about 20 seconds.
Fill the prepared rolls with the hot shrimp and serve immediately.
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