Shrimp Po Boy Sliders with Tarragon Brandy Remoulade

By CheeseDiva

Ingredients

• 1 1 1 cup buttermilk
• 2 2 2 eggs
• 3 3 3 teaspoons hot sauce
• 1 1 1 lb. shrimp, peeled and deveined, tails removed
• 1/2 1/2 1/2 cup all-purpose flour
• 1/4 1/4 1/4 cup cornstarch
• 1/2 1/2 1/2 cup cornmeal
• 1 1 1 teaspoon dried tarragon
• 1/2 1/2 1/2 teaspoon dried thyme
• 1 1 1 tablespoon Cajun seasoning
• Vegetable oil for frying
• 12 12 12 slider buns cut in half
• 2 2 2 cups Shredded multi colored cole slaw mix
• 2 2 2 Small roma tomatoes, sliced
• 1/2 1/2 1/2 cup pickle slices
• 1 1 1 cup of mayonnaise
• 1 1 1 tablespoon Dijon mustard
• 2 2 2 tablespoons Brandy
• 1 1 1 teaspoon dried Tarragon
• 2 2 2 tablespoons ketchup
• 2 2 2 tablespoons pickle relish
• 1/4 1/4 1/4 teaspoon cayenne pepper
• 1/2 1/2 1/2 teaspoon paprika
• 1/4 1/4 1/4 teaspoon black pepper
• 2 2 2 tablespoons chopped chives

Details

Adapted from recipeforaparty.com

Preparation

Step 1

In a medium bowl, mix together the buttermilk, eggs and hot sauce, add the shrimp and coat well with the mixture and set aside
Heat a large frying pan or Dutch oven on the stove to medium high with about two inches of oil for frying, also have ready a sheet pan nearby lined with paper towels
In a large mixing bowl, mix together the flour, cornstarch, cornmeal, tarragon, thyme and Cajun seasoning, mix well
Drain the shrimp of the egg/milk mixture and toss into the flour mixture, tossing gently until all the shrimp is lightly coated
Fry in batches until golden brown, turning each shrimp once and drain on paper towels
Cut a slit into each bun, butter and toast in oven if desired
Add some Tarragon Brandy Remoulade, cabbage slaw and sliced tomatoes and about 3 shrimp, secure with a pick and a pickle and enjoy!
Makes 12 sliders, enough for 4 to 6 servings