Southern Shrimp Po' Boy Sandwiches with Remoulade

Oh I love these shrimp po boy sandwiches! They are so tasty! You can make it as spicy or as mild as you'd like. Here's what you'll need to make 4 sandwiches:

Photo byIngrid

Ingredients:

• 1 pound medium shrimp, shelled, deveined, and tails removed
• 3/4 cup fine cornmeal
• 3/4 cup all-purpose flour
• 1/2 - 1 tablespoon Cajun seasoning
• 2 eggs, beaten
• Peanut oil for frying
• 1/2 head iceberg lettuce, shredded
• 2 to 3 tomatoes, sliced about 1/4 inch thick
• 4 small French sandwich rolls

Remoulade

• 1 1/4 cups mayonnaise
• 1/8 cup Creole or stone ground mustard
• 1 tablespoon sweet paprika
• 1 teaspoon celery seed
• 2 teaspoons Creole seasoning
• 2 teaspoons prepared horseradish
• 1 teaspoon pickle juice (dill or sweet, your preference)
• 1 teaspoon Tabasco hot sauce
• 1 tsp brown sugar
• 1 large clove garlic, minced and smashed

Prepare the Remoulade:

First, In a medium bowl, mix all the remoulade ingredients together. (Start by adding 1 teaspoon of Creole seasoning, then add more to taste up to an additional teaspoon).

For best flavor, refrigerate the remoulade for at least 30 minutes to a few hours to allow the flavors to meld.

Heat the Oil:

Pour enough peanut oil into a large frying pan to create a depth of about 1/4 inch. Heat the pan over medium-high heat until a small amount of flour dropped into the oil sizzles immediately.

Dredge the Shrimp:

In a large bowl, combine the cornmeal, flour, and Cajun seasoning.

Working with a few shrimp at a time, dip them into the beaten egg, then coat them in the cornmeal-flour mixture.

Fry the Shrimp:

Shake off any excess breading from the shrimp and fry them in the hot oil until golden on both sides, about 2 minutes total. Transfer the fried shrimp to a plate lined with paper towels to drain.

Assemble the Sandwiches:

Slice the sandwich loaves almost all the way through and spread remoulade sauce generously on both the top and bottom of the bread.

Layer shredded lettuce on the bottom half of the sandwich, followed by the fried shrimp.

Place 3-4 slices of tomato on top of the shrimp, then gently press the top of the bread onto the bottom, slightly compressing the sandwich.

Serve:

Serve immediately with a side of hot sauce, my beer battered onion rings and a cold beer. Enjoy!