As much as we loved being in New York the week before last, we didn't enjoy trying to find places to eat. Places that would accommodate two boys who needed space to perform simple magic tricks with their purchases from FAO Schwartz, space for stroller storing and high chair eating, and space to change the baby somewhere other than the washroom floor. Trust me, it was much harder than you might think. And call us crazy, but air conditioning was an essential requirement as well, given that we were touring the city by foot in the middle of a record-setting heat wave, and it might surprise you to know that that was also not the easiest to find.
One afternoon, after searching the streets for about an hour we stumbled upon a little pub and it was fabulous. The decor was lovely, the music was great, they smiled when they saw us walking in with three sweat-soaked kids and the food was uber yummy.
I deviated from my normal pub grub choices and opted for the sandwich special: fried shrimp and shredded lettuce with horseradish mayo on toasted egg bread. Perfection. Paired with seasoned sweet potato fries, it was one of my favourite things I ate while we were away. Which naturally means I needed to re-create it when we came home.
The first Saturday night back, I made these sandwiches for Rob and I. I pan-fried the shrimp, swapped the shredded lettuce for a simple slaw made with radicchio, carrots and romaine, and the horseradish mayo was replaced with a chipotle aioli, all of which was stacked on a focaccia bun.
Side Note: I would've made them for the kids as well, but Jackson is on an I-want-to-make-my-own-dinner kick, and I'm just rolling with it. Twice a weak he hulls out the ingredients to make a pizzas sandwiches for him and Ben. My favourite thing about him cooking is how very serious he takes this task. He kindly asks Ben what he would like on his, he chops, grates and spreads his toppings and he always sprinkles a little dried oregano over the top of each pizza (so adorable), which must be made on buns or a baguette.
I don't want to say mine version was better, but....it kind of was. Rob couldn't eat it fast enough, and insisted I write about it, so here you go. My New York City dinner made my way, with air conditioning and kid-friendly spaces included for free.
Fried Shrimp Sandwiches
Don't let the lengthy list of ingredients deter you from making this sandwich. It comes together easily and more quickly than you might imagine.
- 2 lbs shrimp, peeled, deveined and rinsed
- 1/3 cup all purpose flour
- 1 egg, beaten
- 1 tablespoon water
- 1 cup panko or Italian breadcrumbs
- 1 teaspoon chili powder
- 1/2 teaspoon each of sea salt and fresh ground pepper
- 1 cup chopped radicchio
- 1 cup chopped romaine
- 1 cup grated carrots
- lime juice
- 1/2 cup mayo
- 1 can chipotle peppers, juiced drained and reserved
- 4 focaccia buns
Place the flour in a small bowl, the beaten egg and water in another, and the panko and chili powder in a third. Stir the panko and chili powder to combine.
Heat the oil over medium high heat until it's hot and slightly bubbling.
Dredge the shrimp in the flour, dip it in the egg, and coat all sides with the panko. Fry until golden brown, about one and half minutes per side. Repeat with the remaining shrimp, and place them on a paper towel lined plate when cooked.
Toss the radicchio, romaine and carrots together in a medium sized bowl and drizzle with the juice of half a lime. Season with salt and pepper, and add more lime if necessary. Set aside.
In a small bowl combine the mayo and 1 teaspoon of the reserved chipotle liquid. Roughly chop one of the chipotle peppers and add it to the bowl. Mix well to combine.
Slice open the focaccia buns and lightly coat each side with a smear of the chipotle mayo. Top one side with five or six pieces of the fried shrimp, cover with a hearty scoop of the slaw and top with the remaining bun.