Shrimp Po’ Boy

Shrimp Po Boy

1 pound 21/25 shrimp, peeled and deveined

For breading:

2 cups buttermilk

2 eggs, whisked

2 cups all-purpose flour

2 cups fine cornmeal

3 tablespoons Cajun seasoning

oil for frying

kosher salt, to taste

For building the sandwiches:

2 soft, white sandwich rolls

shredded iceberg lettuce

sliced beefsteak tomatoes

dill pickle chips

mustard aioli (recipe below)

your favorite hot sauce

skewers for serving, if desired

1 cup of your favorite mayonnaise

1 tablespoon Dijon mustard

juice from half of a lemon, freshly squeezed

2 tablespoons capers, roughly chopped

Place the shrimp in the buttermilk and let sit for 30-60 minutes in the refrigerator. Combine the flour and cornmeal in a bowl. Set aside. Prepare all sandwich ingredients before frying the shrimp.

Fry the shrimp:

Heat 2-3 inches of oil in a Dutch oven or heavy-bottomed pot to 350 degrees. Line a baking sheet with paper towels. Working in batches, remove the shrimp from the buttermilk using a slotted spoon, letting any excess liquid drip off. Dredge in the flour / cornmeal mixture making sure to coat the shrimp well. Gently shake off any excess flour mixture. Carefully lower the shrimp into the hot oil and fry until golden brown. Remove from the oil with a slotted spoon or spider and transfer to the paper towel lined tray. Lightly salt while warm. Continue with the remaining shrimp until everything is cooked.

Build the sandwich:

Cut open your bread and spread a generous amount of mustard aioli down on each side of the bread. Arrange a layer of lettuce, pickles and tomatoes down on the bottom bun, top with fried shrimp and close. Skewer the sandwich to help keep it in place and serve immediately.