Shrimp Po Boy Sandwich

By Rhonda7447

Ingredients

• 1 lb med. shrimp, shelled, deveined and tails removed
• 3/4 cup fine cornmeal
• 3/4 cup flour
• 1 T Cajun seasoning
• 1 tsp salt
• 2 eggs, beaten
• Peanut oil for frying
• 1/2 head iceberg lettuce, shredded
• 2-3 tomatoes, sliced to 1/4 inch thick
• 4 small French sandwich rolls
• Remoulade:
• 1/4 cup mustard, preferably Creole mustard
• 1 1/4 cups mayo
• 2 tsp prepared horseradish
• 1 tsp pickle juice or vinegar
• 1 tsp hot sauce (Crystal, Tabasco, etc.)
• 1 large garlic clove, minced and smashed
• 1 T sweet paprika
• 1-2 tsp Cajun seasoning

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Make remoulade sauce: Make 30 minutes ahead and set aside.
Heat oil in pan: Pour oil to 1/4 inch thick over med-high heat until a small amount of flour sizzles.
Dredge shrimp: Mix cornmeal, flour, Cajun seasoning and salt in a large bowl. Working with a few at time, dredge the shrimp in the egg, then in the cornmeal-flour mixture.
Fry Shrimp: Shake off any excess breading and fry the shrimp until golden on both sides, about 2 minutes total. Set the fried shrimp aside on paper towels to drain.
Assemble sandwiches: slice the loaves almost all the way through and smear remoulade on the top and bottom. Lay down a layer of shredded lettuce on the bottom, then arrange shrimp on top. Lay 3-4 slices of tomato on the shrimp and press the top of the bread down on the bottom, compressing the sandwich a little. Serve with hot sauce.