Shrimp Po’ Boys (makes 4 sandwiches)
INGREDIENTS
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For the shrimp:
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2 1/2 teaspoons salt
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1 teaspoon cayenne pepper
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1 teaspoon garlic powder
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1 teaspoon paprika
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1/2 teaspoon dried oregano
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1/2 teaspoon dried thyme
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1/2 teaspoon pepper
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1/2 teaspoon onion powder
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1/2 teaspoon lemon zest
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Vegetable oil for frying
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1 1/2 pounds medium shrimp (about 36), peeled and deveined
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1 cup buttermilk
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1 1/2 cups all-purpose flour
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1 cup cornmeal
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For the rémoulade:
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1/2 cup mayonnaise
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2 teaspoons fresh lemon juice
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2 teaspoons Worcestershire sauce
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1 teaspoon Dijon mustard
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1 teaspoon prepared horseradish
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1/2 teaspoon Tabasco sauce (if you like spice, add a little more)
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2 garlic cloves, minced
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For the sandwich:
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4 8-inch-long French rolls, cut horizontally
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Sliced tomatoes
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Dill pickles
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Lettuce
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