Shrimp Po Boy Sandwich

Classic Louisiana Po Boy Sandwich with fried shrimp, shredded lettuce, tomato and homemade remoulade sauce.
Ingredients

Main Course
  • 1 pound medium shrimp, shelled, deveined and with tails removed
  • 3/4 cup fine cornmeal
  • 3/4 cup flour
  • 1 Tbsp Cajun seasoning
  • 1 teaspoon salt
  • 2 eggs, beaten
  • Peanut oil for frying
  • 1/2 head iceberg lettuce, shredded
  • 2-3 tomatoes, sliced about 1/4 inch thick
  • 4 small French sandwich rolls
  • 1/4 cup mustard, preferably Creole mustard
  • 1 1/4 cups mayo
  • 2 teaspoons prepared horseradish
  • 1 teaspoon pickle juice or vinegar
  • 1 teaspoon hot sauce (Crystal, Tabasco, etc)
  • 1 large garlic clove, minced and smashed
  • 1 Tbsp sweet paprika
  • 1-2 teaspoons Cajun seasoning

Étouffée
  • 2 pounds shrimp, shell on (remove shells for use in the shrimp stock, if not making your own stock, you can get shrimp already shelled)
  • 1/4 cup vegetable oil or lard
  • Heaping 1/4 cup flour
  • 1/2 large onion, chopped
  • 1 bell pepper, chopped
  • 1-2 jalapeno peppers, chopped
  • 1 large celery stalk, chopped
  • 4 garlic cloves, chopped
  • 1 pint shrimp stock (see above), or clam juice or pre-made fish or shellfish stock
  • 1 Tbsp Cajun seasoning
  • 1/2 teaspoon celery seed
  • 1 Tbsp sweet paprika
  • Salt
  • 3 green onions, chopped
  • Hot sauce (Crystal or Tabasco) to taste
Directions
  • Make the remoulade sauce: If you are making your own remoulade, mix all the ingredients together in a bowl and set aside for 30 minutes or so; you don't have to wait that long, but the sauce will be better over time.
  • Heat oil in pan: Pour enough peanut oil in a large frying pan to come up about 1/4 inch, and set the pan over medium-high heat until a small amount of flour sizzles immediately when you drop some in.
  • Dredge shrimp: Mix the cornmeal, flour, Cajun seasoning and salt in a large bowl. Working with a few at a time, dredge the shrimp in the egg, then in the cornmeal-flour mixture.
  • Fry shrimp: Shake off any excess breading and fry the shrimp until golden on both sides, about 2 minutes total. Set the fried shrimp aside on paper towels to drain.
  • Assemble sandwiches: To assemble the sandwiches, slice the sandwich loaves almost all the way through and smear remoulade on both the top and bottom. Lay down a layer of shredded lettuce on the bottom of the sandwich, then arrange the shrimp on top. Lay 3-4 slices of tomato on the shrimp and press the top of the bread down on the bottom, compressing the sandwich a little. Serve at once with hot sauce and a beer.

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