The Art of Origami: Creating Stunning Paper Sculptures with Precision and Patience

The Art of Origami: Creating Stunning Paper Sculptures with Precision and Patience

1 Lb shrimp peeled and cleaned

Lettuce, finely chopped

Tomatoes, thinly sliced

Red onion, thinly sliced Pickles French bread Sauce: 1 Cup Mayo 2 Tbsp pickle juice 1 Tbsp lemon juice 3 Tsp hot sauce 2 Tsp Creole seasoning 2 Garlic cloves, minced 1 Tsp Worcestershire sauce 1 1/2 Tsp smoked paprika 2 Tbsp parsley Pepper and salt to taste

-Add all ingredients to a bowl and mix until fully incorporated. Store in the fridge until ready to use. Shrimp dry batter: 1 1/2 Tsp kosher salt 1 Tsp smoked paprika 1/2 Tsp garlic powder 1/4 Tsp black pepper 1/8 Tsp cayenne pepper 1/2 Tsp onion powder 1 Cup all purpose flour 3/4 Cup cornmeal -Mix together seasonings in a small bowl and divide in half. Toss the shrimp in half the seasonings until fully coated. Add the remaining seasonings to a shallow bowl along with the flour and cornmeal and whisk together. Shrimp wet batter: 3/4 Cup butter milk 1 1/2 Tbsp hot sauce -In a shallow bowl, whisk together the buttermilk and hot sauce. -Dip the shrimp in the buttermilk mixture and then the flour mixture, coating all sides and removing any excess. -Add oil to a pot and heat to 350°F. Fry shrimp in batches until golden brown, about 2-3 minutes for each batch. Transfer to a cooling rack. -Toast the insides of the bread and then spread with sauce. Add your toppings and shrimp and drizzle with more sauce.