My husband Eric requested these. He's been craving them, but I've never made these before. I was nervous for some reason, but they came out way better than I thought. The shrimp was extra crispy on the outside but super juicy and cooked to perfection on the inside. The sauce was delicious, it kinda reminded me of the big mac sauce but better. They were so good I had TWO sandwiches!
Ingredients:
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 (optional)
1 1/2 tsp Paprika
1 tsp Dijon Mustard
1 tsp Worcestershire Sauce
2 Garlic cloves, minced
For the Fried Shrimp:
3 tsp Salt
2 tsp Paprika
1 tsp Garlic Powder
1/2 tsp Cayenne Pepper
1/2 tsp Black Pepper
2 lbs raw medium shrimp (about 45), peeled, deveined and tail off
Oil for frying
1 1/2 cup All-Purpose Flour
1 cup Cornmeal
1 cup Buttermilk
3 tbsp Hot Sauce
For the Po'Boy Assembly:
4- 8 inch long French Hoagies
Dill pickles for garnish
Shredded iceberg lettuce
Sliced tomatoes
Instructions:
The sauce was easy to make, mix everything together and chill in the refrigeration until you are ready for it.
In a small bowl, mix the salt, paprika, garlic powder, cayenne pepper, and black pepper together then divide the spice mixture in half.
Season the shrimp with half of the spice mixture.
In a separate bowl mix the flour, cornmeal and the rest of the spice mixture together.
In a separate bowl, mix the buttermilk and hot sauce together.
Dip seasoned shrimp in the buttermilk, then coat with flour mixture shaking off any excess. Repeat this step again for extra crispy. Transfer the shrimp to a tray and chill in the refrigerator for 20 minutes.
Pour the oil into a deep, wide pot to the depth of about 2 inches. Heat the oil and wants it's ready reduce the heat to medium - medium high.
Fry shrimp in batches so they don't stick together, make sure they are golden brown, about 3-4 minutes. Transfer to paper towels to drain.
Now it's time to build your sandwich! Spread the Remoulade sauce on the top and bottom of your hoagie, dress your sandwich with lettuce, tomato, and pickles then pile on the shrimp. You can drizzle more of he sauce on top and give it a little dash of hot sauce and it's ready to eat!
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