SHRIMP PO’ BOYS

INGREDIENTS

FOR SHRIMP (Enough for 2-3 8” Sandwiches)

• 1 lbs Shrimp, Peeled and Deveined

• 1/2 Cup Buttermilk

• 1/4 + 3/4 Cup All-Purpose Flour

• 1/3 Cup Potato Starch or Corn Starch

• 12g Salt

• 2 tsp Baking Powder

• 1 Tbsp Smoked Paprika

• 1 tsp Freshly Ground Black Pepper

• 1 tsp Garlic Powder

• 1 tsp Onion Powder

• 1/2 tsp Cayenne Pepper (optional)

• 1/4 tsp MSG (optional)

• ~4 Cups Vegetable Oil (or other neutral oil), for frying

FOR REMOLAUDE SAUCE

• 1/2 Cup mayonnaise

• 2 Tbsp Dijon mustard

• 1/2 Tbsp Louisiana-style hot sauce

• 1/2 Tbsp dill relish

• 1 Clove garlic, minced

• 1/2 tsp worcestershire sauce

• 1 tsp mild paprika

• 1/8 tsp cayenne pepper (optional)

• Kosher salt, to taste

FOR SANDWICH ASSEMBLY

• Rustic Cheesesteak Rolls (or other similar rolls)

• Remolaude Sauce, to taste (recipe above)

• Shredded Lettuce (I used cabbaged because that was just what I had on hand)

• Fresh tomatoes, sliced or diced

STEPS

FOR SHRIMP

1. Salt the shrimp in advance (minimum of 30 minutes, but up to 12 hours).

2. In a large bowl, toss shrimp in 1/4 cup of flour (per pound of shrimp). Transfer shrimp to a wire rack to rest for at least 30 minutes (optional, but highly recommended).

3. To that same bowl (with the excess flour still in it), add the rest of your flour along with the starch, salt, baking powder, MSG (if using) and all of the spices (if using). Whisk to combine.

4. In a medium-sized bowl, add the buttermilk.

5. In a heavy pot, heat oil to 375F (190C) (the temperature will drop by about 25F (14C) when the shrimp is added.

6. When the oil is heated, prepare the breading station by:

   1. Adding a few Tablespoons of the flour/starch mixture into the buttermilk, and whisking to combine. It should resemble a very thin batter.

   2. Adding a few Tablespoons of the liquid back into the flour/starch mixture, and stirring to create craggy bits.

7. Bread the (already floured) shrimp by first dunking it in the buttermilk, letting the excess liquid drip off as much as possible, then coating it in the flour/starch mixture, and shaking off the excess flour as much as possible.

8. Gently place the breaded shrimp into the hot oil, and fry until cooked through, just about 3-4 minutes.

9. Transfer shrimp to a wire rack to drain and cool for at least 5-10 minutes before eating.

10. If desired, you can double fry the shrimp to make it extra crispy. To do this, let the shrimp rest for 10-15 minutes after frying. Then, fry it again at 375F-400F for about 1 minute. Transfer the shrimp back to the wire rack to drain and cool for at least a few minutes before tossing with sauce.

FOR REMOLAUDE SAUCE

1. Combine all ingredients in a bowl, and stir to combine.

FOR SANDWICH ASSEMBLY

1. Slice the roll in half lengthwise, keeping one end in tact, so that the roll folds open. Heat the roll in a 350F (175C) oven for 3-5 minutes, until the exterior becomes slighly crisp.

2. Spread the remolaude sauce on the roll, then top with the shredded lettuce (or cabbage), then the fried shrimp, then the tomatoes. Drizzle with more remolaude sauce, if desired, and enjoy!