SHRIMP PO'BOYS WITH TOMATO REMOULADE

SHRIMP PO'BOYS WITH TOMATO REMOULADE image

Categories Lunch

Yield 4 po'boys

Number Of Ingredients 19

Tomato Remoulade :
3/4 cup mayo
1/4 cup (packed) sun-dried tomatoes (in oil)
1 1/2 Tbsps fresh lemon juice
1/2 garlic clove
Po'boys
1/3 cup thinly sliced red onion
Red wine vinegar
1/2 cup yellow cornmeal
1 1/2 tsps garlic powder
1 1/2 tsps onion powder
3/4 tsp Old Bay seasoning
3/4 tsp salt
1/8 tsp cayenne
1/2 lb peeled, uncooked rock shrimp OR deveined, peeled uncooked medium shrimp, cut crosswise in half
1 large egg white, beaten to blend
vegetable oil ( for deep-frying)
4 hot dog buns
1/2 cup shredded cabbage

Steps:

Remoulade : Puree all ingredients in blender till smooth. Season with salt and pepper. Stir in water by tsps if too thick. (Can be made 4 days ahead. Keep chilled) Po'boys : Place onion in small bowl. Add enough vinegar to cover. Sprinkle with salt and let stand 2 hours. ( Can be made 1 day ahead. Keep chilled) Whisk cornmeal and next 5 ingredients. Mix shrimp and egg white in small bowl; drain shrimp. Toss in cornmeal mixture to coat. Add enough oil to heavy large pan to reach 2 ". Heat oil till temperature reaches 350. Working in 2 batches, fry shrimp till golden, about 1 1/2 minutes per batch. Using slotted spoon, transfer shrimp to paper towels to drain; sprinkle with salt. Drain onion. Divide shrimp among hot dog buns. Spoon some remoulade over, then top with cabbage and onion. YUM !!!!!

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