Shrimp Po' Boys with Celeriac Remoulade
Fried shrimp, celeriac remoulade sauce, lettuce, and tomato on a hero roll.
Equipment
- 1 deep frying thermometer
Ingredients
- 2 cups vegetable oil
- 1 pound large Gulf shrimp, peeled and deveined with tails removed
- 2 tsp. Blackened Seasoning Blend, like Shawhan Farms brand
- 1 tbsp. each minced fresh thyme and oregano
- 1 cup buttermilk
- 1½ cups all purpose flour
- ¾ cup fine cornmeal
- 1 cup each shredded romaine lettuce and sliced tomatoes
- 4 hero rolls
For the Remoulade Sauce:
- 1 cup mayonnaise
- 1 tbsp. each Dijon mustard, prepared horseradish, and lemon juice
- ⅛ tsp. cayenne pepper
- 1 tsp. paprika, hot sauce, and Worcestershire sauce
- ⅓ cup peeled and grated celeriac
- 1 tsp. minced garlic
- 1 scallion, green part only, thinly
Instructions
- Begin by making the Remoulade Sauce: Simply mix the ingredients together in a bowl and chill until serving. If you want a smoother texture, you can process everything in a food processor.
- Next, heat two inches of oil in a Dutch oven to 350 degrees.
- While the oil heats, make a dredging station. In the first bowl, mix together all the spices. Toss the shrimp in this mixture. In the second bowl, place the buttermilk. In the third bowl, stir together the flour and cornmeal.
- Dip the shrimp in the buttermilk, and then the flour mixture. Fry, in batches of about six shrimp for about three minutes each, or until the shrimp are golden brown. Drain the shrimp on a wire rack over a baking sheet. Always maintain the 350 degree temperature.
- Serve the shrimp on the rolls with the tomato, lettuce and remoulade.
Nutrition
Calories: 380kcal
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