OceanWise fried shrimp + Kentucky Bourbon BBQ sauce + Chipotle Mango creamy slaw + kosher dill pickles + Martin's potato roll. This recipe was created by chef Matt Dean Pettit of COAST Restaurant, Toronto, ON. Ingredients Servings 4 8 24 48 80 100 Serves 4 1/2 pound 20-25 sized shrimp (OceanWise approved sustainable large Shrimp, peeled, cleaned & butterflied) 2 cup Flour, 1 cup reserved to dusted/dredge 1 cup Beer 1 tsp Baking soda 1 tsp Salt 1 tsp Pepper 1/4 cup Cattlemens ® Kentucky Bourbon™ BBQ Sauce 1/2 cup Carrot, Grated or Julienne 1/2 cup Cabbage, Shredded 1 bunch Fresh chives, finely chopped 1/4 cup ( 1 tablespoon) Mayonnaise 1 tbsp Club House La Grille ® Chipotle Mango Seasoning 2 each Martin's Potato Rolls 2 each Kosher dill pickles, cut into coins 1/4 cup Canola oil, to fry Procedure In a large bowl, combine the beer, 1 cup of flour, baking soda, salt and pepper. Mix batter until smooth.
Mix 1/4 cup mayo and Club House La Grille Chipotle Mango Seasoning together in a bowl. Add cabbage and carrot. Let sit.
Heat the cooking oil. Oil should have a tempurature (heat to 350).
Toss the shrimp in flour to coat, then coat in the batter. Place the battered shrimp in cooking oil to fry for 2-3 minutes or until crispy and cooked through.
In a mixing bowl, add the shrimp and Cattlemen's Kentucky Bourbon BBQ Sauce and mix well.
Spread mayo to both the top and bottom of the buns, add crispy sauced shrimp, and top with La Grille Chipotle Mango Seasoning slaw and pickles. Close the bun.
Serve with a few pickles on top of the bun, set in place with a small skewer, and enjoy! Recipe type: Fish Seafood