Spicy Remoulade:


1 egg

2Tablespoons lemons juice

2 table spoons ketchup

1 chipolte pepper in adobo sauce

(1/4 teaspoon cayenne pepper)

1 tablespoon minced garlic

salt, pepper to taste

1 cup vegetable oil

2 tablespoons green onions sliced fine



place all except oil and green onions in a food processor and whir for 30 seconds, add oil in a thin steam until incorporated will look like mayonnaise. Add green oinions just before serving.



1 tablespoon sugar

1 table spoon Dinon mustard

cup cider vinegar

cup vegetable oil

salt and pepper

2 cups shredded green cabbage

1 cup shredded red cabbage

1 cup julienne carrots

cup julienne red onions


whisk all except vegetables. Toss with vegetables to make a slaw.


Fried Shrimp:


2lbs (16 count per pound) shrimp, peeled deveined

salt, pepper

2 cups flour

2 eggs

cup water

2 cups cornmeal

oil to deep fry


whisk egg and water and season. Dredge shrimp in flour, then in egg mix, then in cornmeal. Deep fry in 360F oil till golden brown.


To assemble:

2 long thin loaves French or Italian bread


cut bread in half, slather with remoulade, pile slaw and shrimp on top, season and serve.

Or serve slaw on the side.

Prep time 30 mins. Yield 4 servings