Salt and Pepper Shrimp Rolls from NYTimes

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Salt and Pepper Shrimp Rolls
  • Vegetable oil, for frying (about 2½ cups)
  • ½ cup mayonnaise
  • ¼ teaspoon grated garlic
  • 1 teaspoon ground black pepper
  • ½ teaspoon kosher salt
  • 4 hot dog buns, preferably top-split
  • 1 pound peeled and deveined jumbo shrimp (16 to 20 shrimp), tails removed
  • ¼ cup whole (or 2-percent) milk
  • 1 cup cornstarch
  • 2 Fresno chiles, thinly sliced
  • Tender cilantro sprigs, for garnish
  • Lime wedges, for serving’
  1. In a 12-inch cast-iron or heavy skillet, heat 1 inch of oil over medium-high until an instant-read thermometer registers 350 degrees.
  2. Meanwhile, in a small bowl, combine mayonnaise and garlic; mix well. In a separate small bowl, combine pepper and salt.
  3. Heat a medium nonstick skillet over medium. Using 1 teaspoon of garlic mayonnaise per bun, spread on outer sides of buns, then toast them until golden, about 1 minute per side. Transfer to plates.
  4. Season shrimp with about 1 teaspoon of the pepper-salt, dip in milk, then dredge in cornstarch, gently pressing so cornstarch adheres. Working in two batches, fry shrimp until crispy and cooked through, turning halfway, about 2 minutes. Transfer to a paper towel-lined plate to drain. Season with more of the pepper-salt mixture.
  5. Smear some garlic mayonnaise on the inner center of buns, then divide shrimp among buns. Top with chiles, cilantro and more pepper salt. Serve with lime wedges.
    Yield: 4 servings