How To Make Shrimp Po' Boys

Make the rimalad sauce by combining mayonnaise, creole mustard, prepared horseradish, hot sauce, minced garlic, vinegar (or pickle juice), paprika, and Cajun seasoning in a bowl.

Stir all the ingredients together and refrigerate for at least half an hour.

Prepare the dry dredge by mixing white flour, cornmeal, salt, and Cajun seasoning in a bowl.

Dip the shrimp in beaten eggs to coat them thoroughly.

Dredge the coated shrimp in the cornmeal mixture and place them on a tray or plate.

Heat about 1/4 inch of corn oil in a stainless steel skillet.

Fry the shrimp in the hot oil for 1 minute on each side.

Remove the fried shrimp to a paper towel-lined plate to drain excess oil.

Assemble the sandwich by cutting a French roll in half and spreading rimalad sauce on both sides.

Add a layer of shredded lettuce on the bottom half of the roll.

Place a layer of fried shrimp on top of the lettuce.

Top the shrimp with thinly sliced tomatoes.

Equipment Needed

Spice Level: