Fried Shrimp Po boys

makes 6-8 sandwiches

For the Creole Rémoulade

1 cup mayonnaise

1 Tablespoon finely chopped gherkin

1 Tablespoon finely chopped green onion

1 Tablespoon finely chopped fresh flat-leaf parsley

1 1/2 teaspoons Dijon mustard

1 1/2 teaspoons grainy Dijon mustard

1 1/2 teaspoons bottled horseradish

1 1/2 teaspoons Creole seasoning

1/4 teaspoon cayenne pepper

1 teaspoon freshly squeezed lemon juice

Tabasco or hot sauce to taste

For the Fried Shrimp

1 1/2 pounds medium shrimp, peeled and deveined

1 cup buttermilk

1 1/2 cups cornmeal

1/2 cup unbleached all-purpose flour

1 Tablespoon Creole seasoning

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Vegetable oil for frying

For the Sandwiches

6-8 Po-boy rolls, sliced lengthwise

Shredded Iceberg lettuce

Sliced Beefsteak tomatoes

Lemon wedges

Tabasco to taste

For the Creole Rémoulade

In a medium bowl, whisk together all the ingredients. Season to taste with Tabasco or hot sauce. Cover and refrigerate until ready to use. Can be made up to 2 days in advance.

For the Fried Shrimp

Pour the buttermilk into a shallow bowl; set aside. In a separate shallow bowl, combine the cornmeal, flour, seasoning, and salt; set aside.

In a large heavy pot or deep-fryer, heat 3 inches of oil over medium-high heat to 365º F. Meanwhile, dip the shrimp into the buttermilk, drain thoroughly, then toss with the seasoned cornmeal. Place the coated shrimp on a wire rack until all are coated and the oil is hot. Working with a handful of shrimp at a time (do not crowd), add the shrimp to the hot oil and cook until golden brown, stirring occasionally, for about 1 to 2 minutes. Drain on paper towel-lined paper bags, then place on a wire rack to stay crispy. Maintain oil temperature and continue with remaining shrimp.

When ready to serve, spread the inside of each roll with some of the prepared Rémoulade. Place the shredded lettuce and tomato slices to one side of the roll. Add several pieces of fried shrimp to each roll. Serve with lemon juice and Tabasco to taste. Enjoy!

Printed from thegalleygourmet.net