Classic Fried Shrimp Po’boy

Fried shrimp get a kick from Sweet Baby Ray’s Hot Sauce, are stacked with lettuce, tomato and pickles on French bread, and are finished with a luscious spread of Ken’s Remoulade Sauce to make you feel like you’re standing on Bourbon Street.

Ingredients

SERVES 1

1/2 pound 16-20 shrimp, peeled and deveined
1 1/2 tbsp creole seasoning
1/2 tsp salt
1/4 tsp cayenne
1/2 cup all-purpose flour
1/2 cup yellow cornmeal
1 loaf French bread
1/4 Ken’s Remoulade Sauce
1/2 cup shredded iceberg lettuce
1 large ripe beefsteak tomato, thinly sliced
Dill pickles, sliced
Sweet Baby Ray’s Hot Sauce
Potato chips, for serving

Directions

Heat a deep fryer to 350 degrees F.

Season the shrimp with 1/2 tablespoon of the creole seasoning.

In a medium mixing bowl, combine the flour and cornmeal, and season with the remaining 1 tablespoon of the creole seasoning, 1/2 teaspoon salt and 1/4 teaspoon cayenne.

Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely.

Fry the shrimp until golden brown, remove and drain on a paper-lined plate. Season with Sweet Baby Ray’s Hot Sauce.

Split the French bread loaf in half and brush both cut sides of the bread with Ken’s Remoulade Sauce.

Place shrimp on top of Ken’s Remoulade Sauce and garnish with the lettuce, tomato slices, sliced pickles and Sweet Baby Ray’s Hot Sauce. Serve with potato chips.