SHRIMP BANH MI ENJOY DAN:

                                SHRIMP BANH MI by CHEF DAN:

Serves 4

PICKLED CARROTS:

1-cup water

3/4-cup sugar

1/2-cup rice vinegar

1-tablespoon salt

1-teaqspoon colored peppercorns

1-teaspoon EACH yellow mustard & fennel seeds

2-whole cloves

2-multicolored carrots, cut into matchstick pieces

DIRECTIONS:

1.   in a saucepan over medium heat combine water & next 7 ingredients.

2.   Simmer until sugar & salt dissolve, about 5 minutes.

3.   Place carrots in a bowl & strain pickling liquid through a mesh strained over the carrots.

4.   Cool & refrigerate for at least 2-hours or more.

BANHI MI:

3-tablespoons olive oil

1-pound large shrimp, peeled & deveined

1-1/2-cups EACH buttermilk, all-purpose flour, & yellow cornmeal

2-tablespoons salt

1-1/2-tabllespoons Old Bay Seasoning

2-teaspoons freshly ground black pepper

4-(6-inch) crusty French rolls, buttered & toasted

1-cup mayonnaise MIXED with 1 tablespoon Gochujang

1-English cucumber, cut into matchstick pieces

1/4-bunch fresh cilantro

DIRECTIONS:

1.   Add 3 tablespoon oil to skillet over medium-high heat when sizzling.

2.   Combine shrimp & buttermilk in a bowl.

3.   In another bowl, whisk together flour & next 4 ingredients.

4.   Remove shrimp from the buttermilk, shaking off excess, & place in the bowl with the flour.

5.   Toss to coat thoroughly.

6.   In the heated skillet, remove 1/3-of the shrimp from the flour mixture.

7.   Fry until the shrimp are crisp a & cooked through, about 3 minutes.

8.   Using a slotted spoon remove shrimp & place a prepared plate.

9.   Repeat with remaining shrimp.

10  To assemble, add mayonnaise mixture to both sides of the French rolls.

11  Add pickled carrots, cucumber, & cilantro to one half of the roll.

12  Then top with shrimp.

ENJOY DAN:                           DON’T EAT TO LIVE BUT LIVE TO EAT!!