Shrimp Po'boy

Shrimp Po'boy



To marinate the shrimp



1 cup buttermilk



1 teaspoon Crystal's hot sauce



1 pound shrimp (size 31-40 per pound), deveined, tails removed



Mix buttermilk and hot sauce in a large bowl. Add shrimp and toss to coat. Refrigerate 2-8 hours.



For the dredging flour



½ cup Ritz crackers



2 cups flour



1 tablespoon salt



2 teaspoons Creole seasoning



2 teaspoons garlic powder



2 teaspoons thyme



1 teaspoon onion powder



Grind Ritz crackers in blender. Combine all remaining ingredients in mixing bowl.



For the NOLA Remoulade sauce



1¼ cups mayonnaise



¼ cup Creole mustard



¼ cup chopped fresh parsley



2 tablespoons sliced green onions



1 tablespoon lemon juice



1 teaspoon Crystal's hot sauce



½ teaspoon ground black pepper



½ teaspoon blackened seasoning



1 pinch salt



Combine all ingredients in medium bowl. Whisk until well-blended.



For the sandwiches



1 large loaf or 2 medium loaves French bread (about 18 inches total)



Melted butter



4 cups shredded iceberg lettuce



12 tomato slices



16 pickle slices



For the bread: Trim off the ends of the French bread. Cut the loaf or loaves to make four equal pieces, each about 4½ inches long. Cut each piece through the middle to make a bun. Brush the bread's cut sides with butter. Grill bread, creating diamond-shape grill marks.



For the shrimp: Dust shrimp with po'boy flour. Shake well, coating shrimp in flour mix. Fry shrimp in 350-degree oil for 4 minutes, until light golden brown.



To assemble: Spread remoulade on the top and bottom of each French bread "bun." Place shrimp, lettuce, tomatoes and pickles on the bottom bun. Add top bun and secure with toothpicks. Cut sandwiches diagonally.



Makes 4 servings.