Shrimp Po’ Boys

By á-46

Prep. time: 20 minutes
Cooking time: 9-12 minutes total
Serves: 6-8

Ingredients

• Remoulade Sauce:
• vegetable oil for frying (we used 2 Cups)
• 1 Cup cornmeal
• 1/2 Cup flour
• 2 tsp. CAJUN or CHESAPEAKE BAY SEASONING (Damian uses a local Creole seasoning which is similar to our CHESAPEAKE BAY SEASONING with a bit of extra CAYENNE. CAJUN SEASONING would also be a great choice.)
• 1 tsp. salt
• 1 tsp. PENZEYS FRESHLY GROUND PEPPER
• 1 Cup buttermilk
• 2 tsp. hot sauce (or more to taste)
• 1 &1/2 lb. medium shrimp, cleaned and deveined
• 6-8 hoagie rolls
• 2 Cups shredded lettuce
• 1 Cup mayonnaise
• 2 TB. dill pickle relish
• 2 TB. chopped fresh parsley
• 2 TB. chopped chives
• 2 TB. capers
• 2 tsp. Creole mustard (use Dijon-style with a bit of hot sauce and Worcestershire if you don’t see any “Creole-style”)
• 1/2 tsp. diced shallots (or 1/2 tsp. dried SHALLOTS)
• hot sauce, to taste

Preparation

Step 1

For the sauce: Combine all of the ingredients and mix well. Refrigerate until ready to use. The longer you let it sit, the better it is. As Kate says, “Just let all those flavors get cozy in there together. You will be thankful you did.”

For the sandwich: In a large pan or deep fryer, heat the oil to 350°. In a bowl, combine the cornmeal, flour, SEASONING of choice, salt and PEPPER. In a separate bowl, combine the buttermilk and hot sauce. Soak the shrimp in the milk mixture for at least 10 minutes while the oil heats. The longer, the better. Dredge the seafood in the flour mix. Fry in batches for about 3 minutes per batch or until golden brown. Kate advises: “Go ahead and pop a few in your mouth just to make sure they are good. And another! You deserve it!” Drain on paper towels. Serve on hoagie buns with lettuce and Remoulade Sauce.