Po' Boy Sandwich

Serves 4

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 2 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp cayenne pepper
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 cups vegetable oil
• 2 French bread loaves (12-inch)
• 2 cups shredded iceberg lettuce
• 2 ripe tomatoes, sliced
• 1/2 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp hot sauce
• 2 tbsp sweet pickle relish
• 1 tbsp capers, chopped
• 1 garlic clove, minced
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1/2 tsp paprika

Instructions

1. 1Make the remoulade: In a small bowl whisk together mayonnaise, Dijon mustard, hot sauce, pickle relish, chopped capers, minced garlic, lemon juice, Worcestershire sauce, and paprika. Taste and adjust seasoning; set aside in the refrigerator.
2. 2Pat the shrimp dry with paper towels. Place in a bowl and pour buttermilk over them; let soak 10 minutes.
3. 3In a shallow dish combine flour, cornmeal, paprika, garlic powder, cayenne, salt, and black pepper.
4. 4Heat vegetable oil in a heavy 12-inch skillet or Dutch oven to 350 °F (medium-high heat).
5. 5Remove shrimp from buttermilk, letting excess drip off, then dredge in the seasoned flour-cornmeal mixture. Shake off excess.
6. 6Fry shrimp in batches (do not crowd) 2–3 minutes per side until golden and crisp. Drain on a wire rack or paper towels and sprinkle lightly with salt while hot.
7. 7Split the French bread loaves lengthwise without cutting all the way through. Lightly toast the cut sides under the broiler for 1 minute if desired.
8. 8Spread a generous layer of remoulade on both cut sides of each loaf.
9. 9Layer shredded lettuce on the bottom half, followed by sliced tomatoes.
10. 10Pile the hot fried shrimp on top of the tomatoes. Close the sandwich, cut each loaf in half to make 4 sandwiches, and serve immediately.