- California Cuvee Olive oil
- 1 1/2 pounds medium shrimp, peeled and deveined
- 2 cups half and half
- 1 1/2 cups all-purpose flour
- 1 1/2 cups yellow cornmeal
- 2 tablespoons kosher salt
- 1 1/2 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
- 1 1/2 cup mayonnaise
- 1/2 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
To make the remoulade: In a small bowl, whisk together the mayonnaise, mustard, lemon juice, Sriracha, capers, and relish. Taste the aioli and season with the salt and pepper. To make the Po’boys:
- In a large, heavy-bottomed pot, begin heating 2 inches of vegetable oil to 350 degrees over medium-high heat. Alternatively, heat the vegetable oil to 350 degrees in a deep fryer following the manufacturer’s directions. Line a large plate with paper towels.
- While the oil is heating, combine the shrimp and half and half in a large bowl. In a second large bowl, whisk together the flour, cornmeal, salt, Old Bay and pepper.
- Remove the shrimp from the half and half, shaking off excess, and place in the bowl with the flour mixture. Toss to coat thoroughly.
- When the oil is hot, remove one-third of the shrimp from the flour mixture, shaking off any excess, and carefully to the hot oil. Fry until the shrimp are crisp and cooked through about 3 minutes. Using a wire strainer or slotted spoon, remove the shrimp from the oil and transfer it to the prepared plate. Repeat with the remaining shrimp in two more batches.
- To assemble the po’boys, split the rolls in half and spread both sides with the remoulade. Add lettuce and tomato to one half of the bread, then top with the shrimp. Serve hot.