Philly's got cheesesteaks and Chicago's got Italian beef, but Louisiana has po'boys. These hefty sandwiches are loaded with light, crispy fried shrimp and dressed with tangy remoulade sauce.
Ingredients
- 1/2 cup mayonnaise
- 1 tablespoon dill pickle relish
- 2 teaspoons lemon juice
- 2 teaspoons louisiana-style hot sauce
- 1 garlic clove, minced
- 1/2 teaspoon worcestershire sauce
- 1/2 teaspoon dijon mustard
- 1/4 teaspoon paprika
- 1/2 cup buttermilk
- 2 tablespoons louisiana-style hot sauce
- 3/4 cup all-purpose flour
- 3/4 cup cornmeal
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
- oil for deep-fat frying
- 4 french rolls, split
- 2 cups shredded lettuce
- 2 plum tomatoes, sliced
- 1/2 cup dill pickle slices
Instruction
- In a small bowl, mix the first 8 ingredients.
- In a shallow bowl, mix buttermilk and hot sauce. In a separate shallow bowl combine flour, cornmeal, salt, paprika, garlic powder and cayenne. Coat shrimp with buttermilk mixture. Dip in flour mixture to coat both sides; shake off excess.
- In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp in batches until golden brown, 2-3 minutes. Drain on paper towels.
- Spread cut sides of rolls with mayonnaise mixture. Fill with lettuce, tomato, pickles and shrimp.
