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Shrimp Po’ Boy (Shrimp Roll)

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Cuisine Creole, Louisiana Creole
Servings 2

Ingredients
  

  • 1 pound Shrimp
  • 1 tbsp Cajun seasoning or old bay
  • 1 tsp Black pepper
  • 1 tsp White pepper
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1 tsp Suya spice yaji
  • 1 cup Flour
  • 3/4 cup Cornmeal
  • 2 Eggs
  • 1 tbsp Butter
  • 4 French or brioche rolls
  • Coleslaw mix

Suya Spice Remoulade Sauce

  • 1/2 cup Mayonnaise
  • 1/4 cup Sriracha hot sauce
  • 1/4 cup Mustard preferably creole
  • 1 tsp White pepper
  • 1 tbsp Suya spice yaji
  • 1/4 cup Pickle juice
  • 2 tbsp Pickled jalapeños chopped
  • 1 tsp Old bay or cajun spice
  • 1 tsp Minced garlic

Instructions
 

  • Clean and devein shrimp, pat completely dry and season with salt, onion powder, garlic powder, white pepper, black pepper, and suya spice
  • For the remoulade sauce, mix all ingredients thoroughly until well incorporated. Combine half of the sauce with the coleslaw mix and refrigerate both.
  • Add vegetable oil in a deep frying pan and set pan over medium-high heat.
  • In a bowl, mix cornmeal, flour, salt and Cajun seasoning. Coat shrimp evenly with this mixture. Dredge the shrimp in the egg, then in the cornmeal-flour mixture.
  • Remove any excess breading from the shrimp and fry until golden on both sides, approximately 2-3 minutes in total. Place the fried shrimp on a rack or paper towels to drain.
  • Melt butter in a pan and gently toast the inside of the roll. Spread a layer of remoulade sauce, then add the fried shrimp and creamy slaw. Finish it off with a sprinkle of freshly chopped chives.

Notes