FRIED SHIMP PO-BOYS WITH SPICEY REMOULADE AND SLAW
2Tablespoons lemons juice
2 table spoons ketchup
1 chipolte pepper in adobo sauce
(1/4 teaspoon cayenne pepper)
1 tablespoon minced garlic
salt, pepper to taste
1 cup vegetable oil
2 tablespoons green onions sliced fine
place all except oil and green onions in a food processor and whir for 30 seconds, add oil in a thin steam until incorporated will look like mayonnaise. Add green oinions just before serving.
1 tablespoon sugar
1 table spoon Dinon mustard
¼ cup cider vinegar
½ cup vegetable oil
salt and pepper
2 cups shredded green cabbage
1 cup shredded red cabbage
1 cup julienne carrots
½ cup julienne red onions
whisk all except vegetables. Toss with vegetables to make a slaw.
2lbs (16 count per pound) shrimp, peeled deveined
2 cups flour
¼ cup water
2 cups cornmeal
oil to deep fry
whisk egg and water and season. Dredge shrimp in flour, then in egg mix, then in cornmeal. Deep fry in 360F oil till golden brown.
2 long thin loaves French or Italian bread
cut bread in half, slather with remoulade, pile slaw and shrimp on top, season and serve.
Or serve slaw on the side.
Prep time 30 mins. Yield 4 servings