Louisiana Shrimp Po' Boy

Ingredients

• 1.5 lb (680g) large shrimp (16-20 count), peeled and deveined, tails off
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 2 tsp Cajun seasoning
• 1/2 tsp cayenne pepper
• Vegetable oil, for frying
• 1 French bread loaf, split, or 4 sub rolls
• 2 tbsp butter, melted
• Shredded iceberg lettuce
• 1 tomato, thinly sliced
• Dill pickle slices
• 1/2 cup mayonnaise
• 1 tbsp Creole mustard
• 1 tsp lemon juice
• 1 tsp pickle juice
• 1/2 tsp prepared horseradish
• 1 clove garlic, minced

Before you cook

• Soak the shrimp in the buttermilk for 15 minutes.
• Whisk the mayonnaise, Creole mustard, lemon juice, pickle juice, horseradish, and garlic together in a small bowl to make the remoulade, and refrigerate it until needed.
• Stir the flour, cornmeal, Cajun seasoning, and cayenne together in a shallow dish.
• Brush the cut sides of the bread with the melted butter.

Steps

1. Pour oil into a deep skillet to a depth of 2 inches and heat it to 350°F.
2. Lift the shrimp out of the buttermilk one at a time and dredge them in the cornmeal mixture, pressing to coat evenly.
3. Lower the coated shrimp into the hot oil in batches of 6 to 8.
4. Fry the shrimp for 2 to 3 minutes, until golden brown and just cooked through.
5. Lift the shrimp out with a slotted spoon and drain them on paper towels.
6. Toast the buttered bread in a hot skillet until lightly golden.
7. Spread remoulade generously over both cut sides of the bread.
8. Layer shredded lettuce, tomato slices, and pickles over the bottom half.
9. Pile the fried shrimp on top.
10. Close the sandwich, cut it into portions, and serve immediately.