Crispy Shrimp Po' Boy Sandwich

Ingredients

• Shrimp (1 pound, peeled and deveined)
• Buttermilk (1 cup)
• All-purpose flour (1/2 cup)
• Cornmeal (1/2 cup)
• Cajun seasoning (1 tablespoon)
• Salt (1/2 teaspoon, or to taste)
• Vegetable oil (for frying)
• Baguette (1, split lengthwise)
• Lettuce (1 cup, shredded)
• Tomato (1, sliced)
• Remoulade sauce (1/2 cup)

Instructions

1. In a large bowl, combine the shrimp and buttermilk. Let it marinate for 10 minutes to tenderize the shrimp and add flavor.
2. In a separate bowl, mix together the all-purpose flour, cornmeal, Cajun seasoning, and salt until well combined.
3. Heat about 2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C).
4. Dredge the marinated shrimp in the flour mixture, shaking off any excess coating.
5. Fry the shrimp in batches, ensuring not to overcrowd the pan, until golden brown and crispy, about 2-3 minutes per side.
6. Transfer the fried shrimp to a paper towel-lined plate to drain any excess oil.
7. Spread the remoulade sauce generously on both cut sides of the baguette.
8. Layer the shredded lettuce and tomato slices on the bottom half of the baguette, followed by a generous portion of the fried shrimp.
9. Cover with the top half of the baguette and press gently to hold everything together.
10. Slice the sandwich into halves or quarters and serve immediately, preferably with extra remoulade on the side!