Who doesn’t love a fried shrimp po’ boy? Pistolette rolls help keep these po’ boys portable while fresh lemon adds a bright punch of flavor to the rémoulade.
Fried Shrimp Mini Po' Boys with Lemon Rémoulade
Yields: 12 servings
- Peanut oil, for frying
- 1½ cups all-purpose flour
- ¾ cup plain yellow cornmeal
- 2 tablespoons Creole seasoning
- ¾ teaspoon baking powder
- 1 cup whole buttermilk
- 1½ pounds peeled and deveined medium fresh shrimp
- 12 pistolette rolls, split
- Lemon Rémoulade (recipe follows)
- Sliced tomato and dill pickle slices, to serve
- 2 cups thinly sliced iceberg lettuce
- ¼ cup sliced red onion
- Place a wire rack on a rimmed baking sheet.
- In a large Dutch oven, pour oil to a depth of 3 inches, and heat over medium heat until a deep-fry thermometer registers 325°.
- In a medium bowl, whisk together flour, cornmeal, Creole seasoning, and baking powder. In a small bowl, place buttermilk.
- Working in batches, dredge shrimp in flour mixture, shaking off excess. Dip in buttermilk, letting excess drip off. Dredge in flour mixture, gently pressing to adhere. Fry shrimp in hot oil until golden brown, 2 to 3 minutes. Let drain on prepared rack.
- Spread cut side of rolls with desired amount of Lemon Rémoulade. Top with fried shrimp, tomato slices, pickle slices, lettuce, and onion. Serve immediately.
Yields: 1½ Cups
- 1½ cups mayonnaise
- 1½ tablespoons Creole mustard
- 1 tablespoon lemon zest
- 1½ tablespoons fresh lemon juice
- 1½ teaspoons hot sauce
- ¼ to ½ teaspoon Creole seasoning
- In a medium bowl, whisk together all ingredients. Cover and refrigerate for up to 3 days.