If you like bourbon, this recipe will make your mouth water! It is one of the easiest recipes to follow, and the chicken will have the flavor of your favorite bourbon (Scotch or Cognac would work also) and a sweet, sticky sauce from the brown sugar. Make this when you come home from the gym. Set it all up in the pan and let it cook while you take a quick shower —it’s that easy! This stuff is great on its own or over white or brown rice.
– 2 cups (475 ml) canola oil.
– 1 cup (125 g) all-purpose flour.
– 1 cup (170 g) cornmeal.
– Pinch of salt.
– Pinch of cracked black pepper.
– 2 cups shrimp, peeled, deveined.
– 1 cup (85 g) coleslaw mix (veggies only!).
– 2 tsp (10 ml) hot sauce, such as Frank’s RedHot.
– 1 dill pickle, diced small.
– 1 tsp (7 ml) honey.
– 2 tbsp (28 ml) mayo.
– 1 bakery-fresh French roll.
– 1 tsp (2 g) Cajun seasoning.
Step 2: To test for doneness, cut one open. It should be opaque, or a flat white, rather than shiny and clear. Transfer the shrimp to paper towels to dry. Put your slaw mix in a medium-size bowl (you could empty and wash your flour bowl—efficiency!). Add the hot sauce, diced pickle, honey, and 1 tablespoon (14 ml) of the mayo. Mix the slaw thoroughly.
Step 3: Cut the roll open, leaving it hinged. Open the roll on a plate so that it lays almost flat. Mix the remaining tablespoon (14 ml) of mayo and the Cajun seasoning together in a small bowl, and spread across both sides of the roll. Next heap the slaw over the bread. Finally, put the shrimp on top. This is probably more of a fork and knife meal than a sandwich. So snap a pic and get to work!