Shrimp Po'Boys with Quick Remoulade

southernkitchen.com

Strawbz

subheading: Remoulade:

1 ½ cup mayonnaise

½ cup Creole mustard

Juice of 2 lemons

3 tablespoons Sriracha sauce

3 tablespoons capers, chopped

3 tablespoons sweet pickle relish

Kosher salt and freshly ground black pepper

subheading: Po’Boys:

Vegetable oil, for frying

1 ½ pounds medium shrimp, peeled and deveined

2 cups half and half

1 ½ cups all-purpose flour

1 ½ cups yellow cornmeal

2 tablespoons kosher salt

1 ½ tablespoons Old Bay Seasoning

2 teaspoons freshly ground black pepper

1 large head romaine lettuce, shredded

2 large beefsteak tomatoes, sliced

4 (6-inch) soft, crusty French rolls or 1 baguette, cut into fourths, halved, buttered and toasted

Directions at southernkitchen.com

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