Shrimp Po'Boy

Shrimp Po'Boy

Ingredients

for remoulade

• 1/4 cup mayonnaise 1 tablespoon whole grain mustard 2 teaspoons capers in brine (drained and chopped) 4 grams flat leaf parsley (1 tablespoon chopped) 1 scallion (minced) 4 grams garlic (1 small clove grated) 1 teaspoon lemon zest (zest from 1/2 lemon) 2 teaspoons lemon juice 1/2 teaspoon pimentón (smoked paprika) 1/2 teaspoon hot sauce (to taste)

for fried shrimp

• 450 grams small shrimp (shelled and deveined) 2 teaspoons pimentón (smoked paprika) 1 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon ground black pepper 1/4 cup cornmeal 1/2 cup all-purpose flour

for sandwich

• 2 dill pickles (sliced) iceberg lettuce (shredded) 1 large tomato (sliced) 2 small loaves French bread (10-inches long)

Steps

1. Make the remoulade by putting the mayonnaise, mustard, capers, parsley, scallion, garlic, lemon zest, lemon juice, 1/2 teaspoon smoked paprika, and hot sauce in a small bowl and whisk to combine. Chill in the refrigerator while you make the rest of the sandwich.
2. For the shrimp, add 2-inches of oil to a heavy bottomed pot and preheat to 350 degrees F (180C). Prepare a wire rack lined with a triple layer of paper towels. Have all the vegetables for the sandwich ready in advance as you want to serve this as soon as the shrimp is done.

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