Shrimp Po Boy

shrimp-po-boy

Ingredients

1 pound medium shrimp, shelled, deveined and with tails removed

3/4 cup fine cornmeal

3/4 cup flour

1 Tbsp Cajun seasoning

1 teaspoon salt

2 eggs, beaten

Peanut oil for frying

1/2 head iceberg lettuce, shredded

2-3 tomatoes, sliced about 1/4 inch thick

4 small French sandwich rolls

Remoulade

1/4 cup mustard, preferably Creole mustard

1 1/4 cups mayo

2 teaspoons prepared horseradish

1 teaspoon pickle juice or vinegar

1 teaspoon hot sauce

1 large garlic clove, minced and smashed

1 Tbsp sweet paprika

1-2 teaspoons Cajun seasoning

Method

If you are making your own remoulade, mix all the ingredients together in a bowl and set aside for 30 minutes or so; you don’t have to wait that long, but the sauce will be better over time.

Pour enough peanut oil in a large frying pan to come up about 1/4 inch, and set the pan over medium-high heat until a small amount of flour sizzles immediately when you drop some in.

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