Shrimp Po’ Boy Sandwiches
Ingredients
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2/3 C. Mayonnaise
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3 tsp. Dijon Mustard
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2 tsp. White Wine Vinegar
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1 tsp. Hot Sauce
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2 Tbsp. Capers, chopped
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1 Tbsp. Chopped Fresh Parsley
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Salt and Pepper, to taste
Rémoulade Sauce
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1 tsp. Kosher Salt
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½ tsp. each: Garlic powder, Cayenne pepper, Paprika
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¼ tsp. each: Onion Powder, Dried Thyme, Dried Oregano, Black Pepper
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1 lb. Medium Shrimp, tails removed; peeled and deveined
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¾ C. Buttermilk
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1 C. Cornmeal
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½ C. Gluten-free All-purpose Flour
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3 C. Grapeseed Oil
Fried Shrimp
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4 Canyon Bakehouse Sub Rolls, toasted
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½ Head Iceberg Lettuce, shredded
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2 Sliced Roma Tomatoes
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1 lb. Fried Shrimp (see above)
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1 C. Rémoulade (see above)
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3 Scallions, chopped for garnish
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Hot Sauce to serve
Sandwich
Directions
- Shake the herbs and seasonings together in a small, lidded jar.
- Pour the buttermilk into a shallow bowl.
- Whisk the cornmeal and flour separately.
- Line a clean plate with paper towels.
- In a 5-quart stockpot, heat the oil to 350 degrees. In the meantime, use paper towels to blot any excess water from the shrimp.
- Place the blotted shrimp in a large bowl and sprinkle generously with the herbs and seasonings. Toss to coat.
- Once the oil has reached 350 degrees, begin working in batches to bread and fry the seasoned shrimp. Dip them in buttermilk and then the cornmeal mixture. Toss to coat.
- Use a slotted spoon to lower the breaded shrimp into the hot oil, taking care not to splash. Cook them for about 2 minutes per batch, until the outsides are golden. Transfer the cooked shrimp to the lined plate to drain.
- Fill the toasted Sub Rolls with shredded lettuce, sliced tomatoes, and fried shrimp. Top with chopped scallions and serve with rémoulade sauce. Add hot sauce, as desired.
Difficulty: Moderate
Prep: 30 min
Cook: 15 min
Servings: 4