Shrimp Po'boys

A New Orleans favorite.

• Ready In: 35 mins
• Serves: 8

Ingredients

• The Sauce

• 1  cup mayonnaise
• 2  green onions, chopped (white and light green parts,)
• 2  tablespoons  chopped pickles
• 1  tablespoon capers
• 2  teaspoons  hot sauce
• 1  teaspoon  cajun seasoning

• The Rest

• 1  tablespoon  cajun seasoning
• 1  large egg, beaten
• 1  cup milk
• 1  teaspoon cayenne pepper
• 2  lbs medium shrimp, peeled and deveined
• 1  cup cornmeal
• 1⁄2 cup all-purpose flour
• 1  teaspoon salt
• 1  teaspoon pepper
•  vegetable oil, for frying
• 8  French rolls, split and toasted
• 2  cups  shredded lettuce
• 2  tomatoes, thinly sliced

Directions

1. For the Sauce: Blend mayonnaise, green onions, pickle, capers, hot sauce and Cajun seasoning in food processor. Cover and chill.
2. Whisk egg, milk and cayenne; add shrimp. In a shallow bowl, mix cornmeal, flour, Cajun seasoning, salt and pepper. .
3. Remove shrimp from egg mixture, shaking off excess. Dredge in cornmeal/flour mixture.
4. Pour 2 inches of oil into a large, deep skillet. Heat oil until it reaches 370 degrees. Cook shrimp a few at a time, turning once, until coating is browned and crispy, 3 to 4 minutes. Remove to paper towel-lined sheet with a slotted spoon. Bring oil back to 370 degrees before adding a new batch of shrimp.
5. Spread desired amount of sauce on rolls. Divide lettuce and tomatoes among rolls. Divide shrimp among rolls and serve immediately.