Boomin' Shrimp Po Boy

Right now Mardi Gras is happening down in New Orleans and Fat Tuesday being this coming Tuesday. I decided to make one of my favorite dishes from the area, a shrimp po boy. My favorite part of the shrimp po boy is how how simple but delicious the sandwich is. It is a classic sandwich that consist of lettuce, tomato, pickle, mayonnaise based sauce with meat, typically fried seafood. My recipe is close to the version that you could get down there, but I have added my own touches like adding additional spice to the standard remoulade sauce that would normally go on the sandwich to give you a bit of a heat which goes great with the fried shrimp.

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In a bowl, whisk together the buttermilk, egg and hot sauce. Add the peeled shrimp and let marinate in the refrigerator for about 1 hour.

In a shallow bowl, add the flour, salt and cayenne pepper. MIx until uniform and toss the shrimp in the flour mixture making sure to let the excess liquid run off before adding the shrimp to the flour.

In a saucepan, heat about 1-2” of vegetable oil in a saucepan to about 375F. Cook until the shrimp are light golden brown, about 3 minutes.

In a bowl make the sauce by combining all of the ingredients a mixing until combine. Cut the hoagie buns and  lay down a bed of lettuce, topped my the tomato and pickle spear. Divide the shrimp evenly over each of the hoagie buns and top with about 1-2 tablespoon of sauce. Enjoy and eat while shrimp are still warm.

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