Shrimp Po'Boys with Tomato Remoulade

By ames107

Ingredients

• Tomato Remoulade:
• 3/4 cup mayo
• 1/4 cup packed drained oil-packed sun-dried tomatoes
• 1 1/2 tsp fresh lemon juice
• 1/2 garlic clove
• PoBoy's:
• 1/3 cup thinly sliced red onion
• red wine vinegar
• 1/2 cup yellow cornmeal
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 3/4 tsp Old Bay seasoning
• 3/4 tsp salt
• 1/8 tsp cayenne pepper
• 1/2 lb uncooked shrimp, cut crosswise in half
• 1 lg egg white, beaten
• veg oil
• 4 hotdog buns
• 1/2 cup shredded cabbage

Preparation

Step 1

Remoulade: Puree all ing in blender until smooth, season with salt and pepper, stir in water by teaspoonfuls if too thick.
PoBoys: Place onion in sm bowl, add enough vinegar to cover, sprinkle with salt, let stand 2 hours.
Whisk cornmeal and next 5 ing in med bowl, mix shrimp & egg white in another, drain shrimp, toss in cornmeal to coat.
Add enough oil in heavy skillet to reach 1 1/2-2 inches, heat to 350. Working in 2 batches fry shrimp until golden brown, and just opaque in center (1 1/2 min per batch). Using slotted spoon transfer to paper towels to drain, sprinkle with salt.
Drain onion, divide shrimp among buns, spoon remoulade over, then top with cabbage and onion...