Shrimp Po’ Boy w/Spicy Remoulade Sauce

Shrimp Po’ Boy w/ Spicy Rémoulade Sauce served on crusty french bread


For the shrimp

3 cups large peeled and deveined shrimp
1  tsp salt
1/2 tsp pepper
1 egg, well beaten
1/2 cup half-and-half or milk
1/4 tsp salt
1/2 cup yellow cornmeal
1/2 cup flour
oil for deep-frying
green lettuce
1 tomato, sliced
pickle slices (optional)
Crusty french bread


For the Remoulade

1 cup mayonnaise
1/4 cup Sirachi or any chili sauce
2 tablespoons Creole mustard
2 tablespoons extra-virgin olive oil
1 tablespoon Franks hot sauce, or any Louisiana style hot sauce
Juice from half lemon
1 teaspoon Worcestershire sauce
4 medium scallions, chopped (green part)
1 tablespoons chopped fresh parsley
2 tablespoons  green olives, chopped
2 tablespoons celery, minced
1 clove garlic, minced
1/2 teaspoon chili powder
1 teaspoon salt, or to taste
1/2 teaspoon ground black pepper

First prepare the remoulade sauce; Mix together mayonnaise, chili sauce, mustard, olive oil, hot sauce, lemon juice, and Worcestershire sauce. Stir in scallions, parsley, olives, celery, capers, and garlic. Season with chili powder, and salt and pepper. Cover, and refrigerate.

Season shrimp with 1  teaspoon of salt and the pepper. Combine egg, cream, cornmeal, flour, baking powder and remaining salt in small mixing bowl; mix until well blended and smooth. Heat oil in deep fryer or frying pan to medium-high. Add batter mixture to shrimp; stir until shrimp are well coated. Drop shrimp in deep, hot oil in batches. Fry until light golden brown, about 2 to 3 minutes. When done frying, spread the remoulade sauce on the french bread add the lettuce, tomato, pickles, and shrimp and serve. Bon Appetit!


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