Directions

1. Whisk eggs in a medium bowl to blend. Combine flour and Cajun seasoning in a second medium bowl. Put breadcrumbs in a third medium bowl.
2. Dredge a few shrimp at a time in flour mixture. Shake off excess, then dip shrimp into eggs. Lift shrimp from eggs, letting excess drip off, and transfer shrimp to breadcrumbs. Turn to coat on all sides. Set shrimp on a sheet pan and continue until all shrimp are coated.
3. Heat about 1½ inches vegetable oil in a Dutch oven (5-6 quart) or deep skillet over medium high-heat until it reaches 360°F on a deep-frying thermometer. Meanwhile, set rolls with cut side up on another sheet pan. Brush cut sides of rolls with butter.