Po’Boys with Olive Oil Fried Shrimp
1/2 cup mayonnaise
1 tablespoon sweet relish
1 tablespoon lemon juice
2 teaspoons Gil’s Gourmet Crying Tongue Hot Sauce
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
2 each garlic cloves, peeled and minced
1 cup buttermilk
2 teaspoons Big Sur Gourmet Seafood Seasoning
1/2 teaspoon garlic powder
1 teaspoon Gil’s Gourmet Crying Tongue Hot Sauce
2 lbs. large shrimp, peeled
1 1/2 cups all purpose flour
1 cup cornmeal
1 1/2 cups iceberg lettuce, shredded
1-2 large tomatoes, sliced
4 large french rolls, split
Place mayonnaise, relish, lemon juice, hot sauce, mustard, Worcestershire sauce, and garlic in a medium bowl and whisk to combine. Cover and refrigerate remoulade until ready to serve.
Place buttermilk, seafood seasoning, garlic powder, and hot sauce in a large bowl and whisk to combine. Add shrimp and toss to coat. Heat oil in a large high-sided skillet, dutch oven or fryer over medium-high heat until the temperature reaches 350°F. While the oil is preheating, combine flour and cornmeal in another large bowl and whisk to combine. Add shrimp to the flour mixture, working in batches if necessary, and toss to coat. Once the oil is hot, add shrimp and fry until golden brown and crispy, about 3 minutes, flipping halfway through. Remove fried shrimp for the pan using a slotted spoon and set aside on a wire rack or paper towel to drain.
To assemble the sandwiches, spread remoulade over the spilt rolls and fill with fried shrimp, lettuce, and tomatoes.