Recipe courtesy of Ladies’ Home Journal
Makes 8 sandwiches
Prep: 1 hour
Start to Finish: 1 hour
- 1 cup mayonnaise
- 1/4 cup finely chopped dill pickle or cornichons
- 3 tablespoons chopped fresh chives
- 1 tablespoon jarred capers, rinsed, drained, and chopped
- 1 teaspoon fresh lemon juice
- 1 teaspoon minced garlic
- 1 teaspoon Dijon mustard
- 1 pound large shrimp, peeled and deveined
- 2 large eggs, lightly beaten
- 3 cups panko (Japanese bread crumbs), or regular plain dried bread crumbs
- 4 tablespoons olive oil
- 4 small (8-inch-long) hero rolls, split horizontally and toasted
- 1-1/2 cups purchased coleslaw
- 1 cup shredded romaine lettuce
- Make tartar sauce: Stir together mayonnaise, dill pickle or cornichons, fresh chives, capers, lemon juice, garlic, and Dijon mustard in a small bowl until combined well; salt and pepper to taste. Cover and keep chilled.
- Rinse shrimp and pat dry. Place eggs in a shallow bowl and bread crumbs in another shallow bowl. Working with 2 shrimp at a time, dip in egg, letting excess drip off, then coat evenly with bread crumbs. Transfer, as coated, to a plate, arranging in a single layer.
- Heat 2 tablespoons oil in a large nonstick skillet over moderately high heat. Add one-third of shrimp and cook, turning, until golden brown and just cooked through, about 3 minutes. Repeat with remaining shrimp, cooking in 2 more batches and adding oil, 1 tablespoon at a time, as needed. Transfer with tongs, as cooked, to paper towels to drain; salt and pepper to taste.
- Divide tartar sauce and spread on bottom halves of rolls, then top with shrimp, coleslaw, and romaine. Cover with tops of rolls, halve, and serve immediately.
**Personal Review: This was easy to make and it turned out great – you could even add some spices in with the bread crumbs to give the shrimp a bit more of a kick.**