Shrimp Po’Boy Sandwich
First thing you do is prepare the Remoulade Sauce, it has to sits a minimum of 1 hour covered in the fridge.
Combine butter and garlic powder in a small bowl. Spread butter mixture on the inside of the split roll, then toast on a griddle, grill, or right on the same pan you’ll use to cook the shrimp.
Heat one inch of oil in a medium size skillet or a large sauce pan. Heat oil to 350°F.
In a large bowl mix flour, corn meal, garlic powder, onion powder & cayenne powder. In a separate bowl combine buttermilk, paprika & egg.
Place prepared (cleaned) shrimp in the buttermilk mixture. In small batches remove shrimp and allow excess buttermilk to drip off, back into the bowl. Dredge shrimp in the flour/cornmeal mixture. Fry shrimp in batches until golden brown, about 4 minutes, turning shrimp as needed.
Place shrimp on a grated cooler rack over a baking sheet lined with paper towels. If you don’t have a cooler rack, place fried shrimp over a large plate lined with paper towels.
Spread remoulade sauce on the rolls you’re using. On the one side place shredded lettuce and the other side place tomato slices. Top with shrimp down the center of French rolls, on top of the lettuce and tomatoes. Drizzle with additional remoulade sauce if you desire.
Ingredients
French Rolls
4 Tablespoons melted butter
1/2 teaspoon garlic powder (for butter mixture for rolls)
1 1/2- 2 pounds of medium shrimp, peeled and deveined
3/4 cup flour
1/4 cup corn meal
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon Cheyenne pepper
1/4 teaspoon coarse black pepper
1 cup buttermilk
1 large egg
1/4 teaspoon paprika
2 cups thinly shredded iceberg lettuce
2 large tomatoes sliced
