SHRIMP PO BOY

Shrimp Po Boy image

Provided by Beth Pierce

Categories Fish

Time 20m

Number Of Ingredients 22

FRIED SHRIMP
1 c buttermilk
1 1/2 lb medium to large shrimp peeled, deveined, and tails
1 1/2 c all purpose flour
1/2 c cornmeal
2 Tbsp creole seasoning
oil for frying
CAJUN REMOULADE SAUCE
3/4 c mayonnaise
1 clove garlic minced
1 Tbsp dill pickle relish
1 Tbsp lemon juice
2 Tbsp prepared horseradish
1 Tbsp hot sauce
1 tsp smoked paprika
2 tsp worcestershire sauce
1 Tbsp spicy brown mustard
SANDWICH ASSEMBLY
4 french bread or sub rolls
shredded lettuce
tomato slices
pickle slices

Steps:

1. Pour buttermilk in a bowl. In a separate bowl whisk together flour, cornmeal and Creole seasoning. Dip the shrimp in the buttermilk then in the flour mixture. Refrigerate the shrimp for 20 - 30 minutes.
2. Meanwhile in a medium bowl stir together the mayonnaise, garlic, pickle relish, lemon juice, horseradish, hot sauce, paprika, Worcestershire Sauce and mustard; set aside.
3. In a heavy pot like a Dutch Oven or cast iron skillet heat one inch of oil to 350-375 degrees. Working in batches fry the shrimp until golden brown on both sides. Drain on paper towels.
4. Assemble the sandwiches spreading the remoulade sauce over the French bread, layer with shredded lettuce, tomato, pickles and the fried shrimp. For best results serve promptly.