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FREE SHIPPING ON ORDERS OVER $60 (QC, ON, NB)*

Portion : 2 persons

Level : Easy

Ingredients:

Shrimps :

350 g. shrimp

-1/2 cup of white flour

-1/4 cup of cornmeal

-2 tbsp. Mardi Gras spices

Oil for frying

Remoulade :

-3 tbsp. mayonnaise

juice of half a lemon

-1 tbsp finely chopped capers

-2 tbsp finely chopped parsley

-1 tbsp of old fashioned mustard

-1/2 tbsp Firebarns Scorpion

-1 tbsp finely chopped grey shallot

-1/2 tbsp finely chopped garlic

-2 6-inch submarine buns

6-12 slices dill pickles

-1/2 cup coarsely chopped lettuce

5 to 10 slices of tomatoes (1 to 2 cm)

Preparation:

In a mixing bowl, mix the flour, cornmeal and Mardi Gras spices well. Then add the shrimp, mix well until the shrimp are well covered with the mixture and cook in oil at 375F for about 5 minutes or until the shrimp are golden brown. (Cooking time may vary depending on the size of the shrimp)

In a bowl, mix all the ingredients for the remoulade.

Toast the buns, brush with remoulade, add the lettuce, tomatoes, pickles and then add the shrimp. Drizzle with remoulade and sprinkle with chopped parsley before serving.

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