Shrimp Po' Boy

grandbaby-cakes.com

Sarah Vick

subheading: For the Remoulade Sauce:

1 cup mayonnaise

2 tbsp dill pickle relish

1 tbsp fresh lemon juice

2 tsp hot sauce

2 tsp capers, roughly chopped

1 ½ tsp paprika

1 tsp Creole or Dijon mustard

1 tsp Worcestershire sauce

2 garlic cloves, minced

subheading: For the Fried Shrimp:

3 tsp kosher salt

2 tsp paprika

1 tsp garlic powder

½ tsp cayenne pepper

½ tsp black pepper

2 lbs raw medium shrimp (about 45), peeled, deveined and tail off

Canola or Vegetable oil for frying

1 ½ cup all purpose flour

1 cup cornmeal

1 cup buttermilk

3 tbsp hot sauce

subheading: For the Po'Boy Assembly:

4 8 inch long French loaves split horizontally

Dill pickles for garnish

Shredded iceberg lettuce

Sliced tomatoes

Directions at grandbaby-cakes.com

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