This ain’t your basic BLT sandwich. The Louisiana shrimp BLT is the sandwich you never knew you needed. It was absolutely delicious. This is an easy dish to make but the major takeaway I received was to make sure you freeze the patties long enough. I think overnight is best. A couple of hours would be the minimum. After 2 hours in the freezer, my patties were still not holding together completely. Please read below about what to do if you don’t have time to freeze your patties overnight. If you have time to freeze overnight then skip the section below and get started. Also, be sure to check out the Instagram reel here!
What to do if your shrimp patties are not holding together:
Use gloves! It gets messy. If this happens, you will have to essentially double batter the patties. I held the patty in my hand when I dipped it in the egg wash, meaning don’t drop it completely into the egg wash. Keep your hand under the patty and submerge it in the egg wash and then while still holding the bottom, flip it on the other side into the other hand and repeat. Squeeze out as much excess wash as you can. I then put the flour on a shallow dish, sat the patty on the flour in the plate and then sprinkled the flour on top and molded it kind of like you would if making a hamburger patty. From this point, the shrimp were still a little loose. I then put egg wash in between the loose portions and mashed the patty, then floured again. Once it was semi-holding together, I gently placed the patty on a plate to be fried.
Again, to avoid this, freeze the patties as long as you can. I made it work, but this was preventable lol.
1 lb of shrimp, peeled, deveined and chopped
Garlic Powder, to taste
Onion Powder, to taste
Badia Complete Seasoning, to taste
Black Pepper, to taste
Old Bay, to taste
Culture Creole Seasoning, to taste
2 cups of flour
Vegetable Oil (for frying)
Hamburger buns (I used the Hawaiian King brand)
Romain Lettuce (Sliced)
Red onions (sliced)
4 Slices of Bacon Cooked
1 cup of buttermilk