Fried Shrimp Po' Boy

Directions

1. In a bowl, whisk together 1 cup buttermilk and ¼ cup hot sauce.

2. Fold in ½ pound peeled & deveined shrimp, tails off.
3. Allow to marinate for about 30 minutes.

4. Meanwhile, add (to a bag or Tupperware with tight fitting lid) ⅓ cup all-purpose flour, ⅓ cup cornmeal, ⅓ cup cornstarch and 1 tablespoon Old Bay/Cajun seasoning.

5. Mix together. Shake excess buttermilk marinade from shrimp & drop directly into dry batter.
6. Shake well to coat shrimp.
7. Add about 3” of oil to a deep skillet, heat to 350º (if you don’t have a thermometer, test by dipping end of a wooden spoon into oil. If it sizzles, it’s ready!)
8. Lay shrimp in away from yourself, fry for 4-6 minutes until golden brown & crisp.
9. Drain excess oil on paper towel lined plate, sprinkle with salt while still warm.

10. Assemble your Po’ Boy by slicing a soft roll in half, layer on plenty of Duke’s Soutern Seafood Sauces Bayou Remoulade, followed by thinly sliced onion, shredded lettuce, thinly sliced tomato, & your fried shrimp. Drizzle on additional Bayou Remoulade, & make sure to have some on the side to dunk in fallen shrimp!