Shrimp Po' Boys with Remoulade
Fried shrimp, remoulade sauce, fried shallots, lettuce, and tomato on a hero roll.
Ingredients
- 2 cups vegetable oil
- 1 pound large Gulf shrimp, peeled and deveined with tails removed
- ¼ tsp. kosher salt
- ⅛ tsp. each cayenne pepper and black pepper
- ½ tsp. each onion and garlic powders
- 1 tbsp. each minced fresh thyme and oregano
- 1 cup buttermilk
- 1½ cups all purpose flour
- ¾ cup fine cornmeal
- 1 cup shallots, sliced in quarter inch thick slices, and separated into rings
- 1 cup each shredded romaine lettuce and sliced tomatoes
- 4 hero rolls
For the Remoulade Sauce:
- ½ cup mayonnaise
- 1 tbsp. each Dijon mustard, prepared horseradish, and lemon juice
- ⅛ tsp. cayenne pepper
- 1 tsp. paprika, hot sauce, and Worcestershire sauce
Instructions
- Begin by making the Remoulade Sauce: Simply mix the ingredients together in a bowl and chill until serving.
- 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 shallots in first the buttermilk and then the flour. Fry them in the 350 degree oil, until they turn golden brown. Drain them on a wire rack over a baking pan.
- 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 shallots, tomato, lettuce and remoulade.
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