Follow these steps for perfect results
Cilantro
Chopped
Parsley
Chopped
Garlic
Peeled and Chopped
Pine Nuts
Parmesan Cheese
Grated
Olive Oil
Flour
Paprika
Salt
Pepper
Freshly Ground
Olive Oil
Uncooked Shrimp
Peeled and Deveined
Mayonnaise
Kaiser Rolls
Bibb Lettuce
Washed and Dried
Tomato
Sliced
Combine cilantro, parsley, garlic, pine nuts, parmesan cheese, and olive oil in a food processor.
Pulse until smooth to create the pesto.
In a bowl, mix flour, paprika, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat.
Dredge shrimp in the flour mixture.
Cook the shrimp in batches in the hot skillet for about 2 minutes per side, until pink and cooked through.
Drain the cooked shrimp on paper towels.
In a separate bowl, combine the pesto and mayonnaise.
If desired, hollow out the Kaiser rolls.
Place lettuce and tomato on the bottom half of each roll.
Top with the cooked shrimp.
Smear the pesto-mayo mixture on the top half of the roll.
Serve immediately.
Expert advice for the best results
For extra flavor, marinate the shrimp in a lemon-garlic marinade before cooking.
Toast the Kaiser rolls for a crispier texture.
Add a dash of hot sauce to the pesto mayo for some heat.
Everything you need to know before you start
15 minutes
The pesto can be made ahead of time and stored in the refrigerator.
Serve on a plate with a side of coleslaw or potato chips. Garnish with a sprig of parsley.
Serve with coleslaw.
Serve with potato chips.
Serve with a side salad.
Pairs well with the flavors of the sandwich.
A crisp Sauvignon Blanc complements the herbal pesto.
Discover the story behind this recipe
A popular sandwich in Louisiana cuisine, often associated with New Orleans.
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