An upgraded twist – this Shrimp Po Boy features a spicy remoulade and cornmeal-crusted shrimp with Old Bay® Malt Vinegar Seasoning. With the sauce and shrimp prepped ahead of time, fry shrimp to order, saving time on the back end.
Ingredients
Remoulade
1/4 cup French's® Spicy Brown Mustard
1 cup Mayonnaise
1 tsp Horseradish, Prepared
1 tsp Frank's RedHot® Original Cayenne Pepper Sauce
1 1/2 tsps Dill Pickle Relish
1 tsp Small Batch Series® OLD BAY Malt Vinegar
Po Boy Sandwich
1 1/2 pounds Shrimp, Medium, Shelled, Deveined and Tails Removed
2 tbsps Small Batch Series® OLD BAY Malt Vinegar
1 cup Buttermilk
2 Eggs, Beaten
3/4 cup Cornmeal, Fine
3/4 cup All-Purpose Flour
1 tbsp Small Batch Series® OLD BAY Malt Vinegar, Plus Additional
4 each (6-Inch) French Bread Loaves, Split, Toasted
1/2 head Iceberg Lettuce, Shredded
2 to 3 Roma Tomatoes, Sliced
Procedure
Prep
1. Combine all ingredients for the remoulade in a small bowl. Hold cold for service.
2. In a large bowl combine buttermilk, 2 tablespoons Malt Vinegar Seasoning and eggs. Add Shrimp and marinate for at least 30 minutes.
3. Add cornmeal, all purpose flour and 1 tablespoon Malt Vinegar seasoning in a shallow dish. Toss shrimp in coating mixture, making sure to evenly coat on all sides. Once all shrimp has been coated, place on a wire rack set in a sheet pan and hold for service, at least 15 minutes before frying.
Service
1. Set fryer to 350°F. Fry shrimp and cook for 2 to 3 minutes or until golden brown and cooked through. Drain excess oil from shrimp and toss in additional Malt Vinegar seasoning.
2. Spread 1 tablespoon of the remoulade on each side of split French loaves. Add 1/4 of the cooked shrimp then top with shredded lettuce and tomatoes. Serve immediately.
Serves 4
