Shrimp Po'Boy Sandwich - Crispy and crunchy shrimp piled mile high on a buttered toasted french roll, stuffed with crunchy cabbage, fresh tomatoes, and drizzled with a lip-smacking homemade remoulade sauce. Crazy delicious!
Preheat a deep-fryer to 375 degrees F or In a large, sauce pan pour vegetable oil - half way .
In a large bowl mix together, cornmeal, flour, garlic & onion powder, cayenne, salt, and pepper.
Mix buttermilk and eggs . Set aside
Dip shrimp in buttermilk mixture and lightly deep into the flour mixture.
Then fry the shrimp in the fryer or saucepan a few at at a time. Fry until slightly brown and crispy, about 3 to 4 minutes or more depending on the size. These big chunks took about 6 minutes per side.
Remove from the fryer with a slotted spoon and place on a dish with a paper towel to ensure crispness. Repeat with the remaining shrimp.
In a serving bowl combine, lemon juice from squeezed lemon, mayonnaise, garlic, relish, green onions, mustard, hot sauce, Worcestershire sauce, Creole Seasoning, salt, and pepper.
Place bread in the oven and lightly toast.
While bread is toasting, combine crushed garlic, and butter , then microwave in a safe dish for about 1 minute .
Remove and spread on toasted French bread.
Proceed with the assembling of the sandwich. Add the shrimp, sliced cabbage or shredded lettuce, sliced tomatoes, and drizzle with Remoulade Sauce.
Don't overload the pan when frying the shrimp - a lot of shrimp all at once can crowd the pan and lower the temperature drastically and allow the oil to seep into the food. Fry in batches.
Once you remove the shrimp out of the fryer, place them on a metal cooling rack above a sheet pan. A cooling rack allows fried foods to drain and help them stay crisp, too.
For the leftovers, store the ingredients separately so they'll stay fresh.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.