Po Boy Sandwich

Serves 4

Ingredients

• 1 French baguette
• 1 pound peeled and deveined 16/20 or 26/30 shrimp
• 3 tbsp. Cajun seasoning
• 1 cup buttermilk
• 2 tbsp. stound ground or creole mustard
• 2 large eggs
• 1½ cups all-purpose flour
• 1½ cups cornmeal
• ½ cup softened unsalted butter
• 4 tbsp. mayonnaise
• 1 tsp. horseradish sauce
• 2 sliced tomatoes
• sliced dill pickles
• hot sauce, to taste
• sea salt, to taste
• shredded iceberg lettuce

Directions

1. In a large bowl, whisk together 1 tbsp. of Cajun seasoning, mustard, hot sauce, buttermilk, and eggs until combined. Add in the shrimp and mix well until coated. Let marinate in the fridge for 30 minutes.
2. Pour some oil into a large frying pan and heat to 350°F.
3. Add the flour, cornmeal, 1 tbsp. of Cajun seasoning, and salt to taste to a casserole-size pan and whisk until combined. Taste it to make sure it’s seasoned enough.
4. Remove the shrimp from the refrigerator and toss in the flour mixture. Set aside on a sheettray lined with parchment paper, and repeat the process until all the shrimp are coated in the flour.
5. Add the shrimp to the hot oil and cook for 2 to 3 minutes or until golden brown and the shrimp are cooked through. Set the shrimp on a sheet tray with a rack to drain any excess oil.
6. Spread some butter on each half of the sliced French bread and toast on a flat top or in a pan over low to medium heat until brown and toasted.
7. Place some lettuce down on the bottom toasted slices of bread. Next, evenly spread the tomatoes and pickles. Top with as many shrimps as you can.
8. Spread a generous helping of the remoulade on the top slice of bread and then add it to the top of the sandwich.

To make the Remoulade: Mix the Tabasco sauce, remaining Cajun spice, and horseradish sauce with the mayonnaise.