Ms. Inez's Fried Shrimp Sandwich - Vermilion Cafe

7 servings Prep: 15 m Cook: 10 m Total: 25 m Beginner
5.0/5 (1)
Ms. Inez's Fried Shrimp Sandwich - Vermilion Cafe
Back in the day, when you were hungry after a night of fun dancing in Kaplan, you would head out to the Vermilion Cafe to replenish your energy for the next time. If you had the privilege of meeting Ms. Inez, you knew you did not want her giving you “the stare”. People could not help but love this woman and the great fried shrimp she cooked with eggs, flour, and her perfect seasoning blend. All you really wanted was the great food and the best shrimp sandwich or best fried shrimp dinner ever at the Vermilion cafe (or Ms. Inez would deal with you). Here is that favorite recipe of so many Kaplan-lites who had the privilege of enjoying the food at the Vermilion Cafe. What a great memory of this lady serving the best shrimp sandwiches ever. Thanks to her daughter for sharing this recipe.

Ingredients

7 servings
  • 2 eggs
  • 1/2 cup to 1 cup milk
  • 2 cups flour
  • salt, red and black pepper
  • flour for dredging
  • 36 shrimp
  • oil for frying
  • mustard and mayonnaise
  • white sandwich bread
  • lettuce and tomatoes

Step-by-Step Instructions

  1. In a bowl, combine the eggs and milk to make an egg batter. In a separate bowl, combine the 2 cups flour and add to taste the salt, red pepper and black pepper. (Red Pepper is a better compliment to shrimp. Some cooks will season the shrimp prior to battering the shrimp.) Dust the shrimp in the flour, then dip into the egg batter and then dredge in the seasoned flour.
  2. Pour oil to a depth of 3 inches into a Dutch oven or use a Fry-Daddy; heat oil to 325°F. Fry shrimp, in batches, 1 1/2 minutes on each side or until golden brown; drain on wire racks over paper towels.
  3. Toast two slices of bread per person, slather with mustard and mayonnaise on both sides of the bread. Place several pieces of shrimp inside (about 5-6 shrimp per sandwich) along with sliced tomatoes, lettuce leaves and/or shredded lettuce.

Common Problems and Solutions

Q: Why is my breading falling off the shrimp?

A: Make sure to dust the shrimp in plain flour first before dipping in the egg batter, then dredge in the seasoned flour. This three-step process helps the coating adhere properly. Also, let the breaded shrimp rest for a few minutes before frying.

Q: Can I use already peeled shrimp?

A: Yes, use peeled and deveined shrimp. Pat them completely dry with paper towels before breading, as excess moisture will prevent the coating from sticking properly.

Q: Why are my shrimp greasy?

A: Make sure your oil is at 325°F - if it's too cool, the shrimp will absorb oil instead of frying crisp. Also, drain on wire racks over paper towels rather than directly on paper towels to keep them crispy.

Tips and Techniques

Don’t overcrowd the fryer - fry shrimp in small batches to maintain the oil temperature at 325°F. If you season the shrimp directly before battering (as some cooks prefer), use a light hand with the salt since you’re also seasoning the flour coating.

Ingredient Substitutions

  • white sandwich bread: French bread or po-boy rolls
  • mustard and mayonnaise: remoulade sauce or comeback sauce
  • shrimp: oysters or soft-shell crab

Equipment Needed

  • Dutch oven or Fry-Daddy
  • Wire racks for draining
  • Candy/frying thermometer (to monitor oil temperature)
  • Three shallow bowls (for flour, egg batter, and seasoned flour)

Historical Context

The Vermilion Cafe in Kaplan was a beloved institution where locals would head after a night of dancing to refuel with Ms. Inez’s famous cooking. Her fried shrimp sandwich became legendary in the area, and getting “the stare” from Ms. Inez if you didn’t appreciate her food was something everyone tried to avoid.