Crispy Shrimp Po Boy With Spicy Remoulade Food

SHRIMP PO'BOY

Steps:

• Make the shrimp: Whisk the flour, cornmeal, Cajun seasoning, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Stir together the milk and hot sauce in a large bowl; add the shrimp. Working in batches, remove the shrimp from the milk mixture, letting the excess drip off, and add to the bowl with the flour mixture; toss to coat. Transfer to a plate and refrigerate 15 minutes to let the coating set.
• Meanwhile, make the rémoulade: Combine the mayonnaise, pickles, shallot and hot sauce in a small bowl; season with salt and pepper.
• Fry the shrimp: Line a baking sheet with paper towels. Preheat the oven to 350˚ F. Heat 2 inches of vegetable oil in a large heavy pot over medium heat until a deep-fry thermometer registers 360˚ F. Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes. Remove to the prepared baking sheet with a slotted spoon; season with salt. Adjust the heat as needed between batches.
• Meanwhile, put the rolls on a baking sheet and bake until toasted, about 5 minutes. Spread the rémoulade on the cut sides and fill with lettuce, the shrimp and tomatoes. Serve with more hot sauce.

SHRIMP PO' BOYS

Steps:

• Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
• Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.

SHRIMP PO' BOY WITH A YUMMY REMOULADE SAUCE

Steps:

• PREP/PREPARE
• REMOULADE SAUCE
• Gather all your ingredients.
• Add all of the ingredients to a blender.
• Blend until smooth, and then cover and reserve.
• Chef's Note: If you can let the sauce sit for a few hours, or overnight, it will give the ingredients a chance to know one another.
• SHRIMP SPICE MIX
• Gather your ingredients.
• Add all of the spice ingredients to a small prep bowl, thoroughly mix, and reserve.
• THE ASSEMBLY
• Gather your ingredients.
• Take the peeled and deveined shrimp and make one or two cuts on the inside curve.
• Chef's Tip: this will prevent the shrimp from curling up when they are deep-fried.
• Add the spice mix to a bowl, or a Ziploc bag, and then add the shrimp.
• Thoroughly, coat the shrimp with the spice mix, and allow them to rest for 10 minutes.
• Mix the flour and cornmeal together and add to a dish (like a pie dish).
• Add the buttermilk to a bowl.
• Remove a shrimp from the spice mix, tap off the excess, and dip in the buttermilk.
• Dip into the flour/cornmeal mixture, and thoroughly coat.
• Reserve and then repeat for the remaining shrimp.
• Chef's Tip: Allow the shrimp to rest for about 10 minutes.
• Pour enough peanut oil into a pan to cover the bottom to a depth of 1 inch (2.5cm), and bring the heat of the oil up to 350f 175c).
• Add the shrimp in batches and fry until nice and brown, about 3 to 5 minutes per batch.
• Allow the shrimp to drain on paper towels.
• Cut open a baguette.
• Spread the remoulade sauce on the top and bottom of the cut sides of the baguette.
• Add a bed of chopped lettuce to the bottom bun.
• Add half the shrimp.
• Add some slices of tomato.
• Cover with the top of the baguette and slice.
• PLATE/PRESENT
• Serve while still warm with some chips, and maybe a good beer or two. Enjoy.
• Keep the faith, and keep cooking.