Shrimp Po' Boy with Horseradish Remoulade
INGREDIENTS
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Vegetable oil, for frying
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3/4 cup all-purpose flour
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2/3 cup yellow cornmeal
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1 teaspoon seafood seasoning, such as Old Bay
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Kosher salt and freshly ground pepper
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1/2 cup buttermilk
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2 teaspoons Sriracha
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1 egg
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1 1/2 pounds medium shrimp, peeled, deveined and butterflied
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4 Soft Hoagie Rolls, brushed with butter and slightly toasted in the oven
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Horseradish Remoulade, recipe follows
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1 cup cherry tomatoes, sliced into rounds
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8 leaves green leaf lettuce
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1/2 red onion, thinly sliced
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1/2 cups mayonnaise
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1 tablespoon capers
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1 tablespoon Sriracha
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1 tablespoon horseradish
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1 tablespoon lemon juice
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1 tablespoon sweet pickle relish
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1 tablespoon apple cider vinegar
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1 teaspoon stone-ground mustard
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1/2 medium shallot, cut into chunks (1/4 cup)
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Kosher salt and freshly ground pepper
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