Shrimp Po’ Boys

Shrimp

• 2 cups buttermilk
• 1 large egg
• 1 tablespoon plus 1¾ teaspoons kosher salt, divided
• 1 tablespoon hot sauce
• 1 teaspoon freshly ground pepper
• 1 1/2 pounds large shrimp, peeled, deveined, and tails removed
• 1 cup all-purpose flour
• 3/4 cup fine-ground cornmeal
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne

Remoulade & Assembly

• 1 cup mayonnaise
• 2 tablespoons finely chopped dill pickle chips, plus 1 cup whole dill pickle chips
• 1 teaspoon fresh lemon juice
• 1 teaspoon horseradish mustard
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne
• 1/4 teaspoon freshly ground pepper
• 1 1/2 quarts vegetable oil
• 4 (8-inch) baguettes, cut horizontally, toasted
• 1 small head of iceberg lettuce, shredded
• 2 medium tomatoes, sliced

Kosher salt

Shrimp

1. In a medium bowl, mix the buttermilk, egg, 1 tablespoon plus 1½ teaspoons of the salt, the hot sauce, and black pepper. Add the shrimp and toss to combine. Let marinate in the refrigerator for 30 minutes.
2. In another medium bowl, mix the flour, cornmeal, paprika, garlic powder, onion powder, cayenne, and the remaining ¼ teaspoon of the salt.
3. Remove any excess marinade from the shrimp. Tightly press the shrimp down into the flour mixture, making sure each is thoroughly coated. Transfer to a wire rack set inside a rimmed baking sheet. Chill the shrimp in the refrigerator for 15 minutes.
4. Remoulade & Assembly
5. While the shrimp chills, in a small bowl, combine the mayonnaise, finely chopped pickle chips, lemon juice, horseradish mustard, paprika, Worcestershire, garlic powder, onion powder, cayenne, and black pepper. Season with salt; set the remoulade aside.
6. In a large pot or Dutch oven fitted with a deep-fry thermometer, heat the oil until the thermometer registers 350°F. Working in several batches, fry the shrimp for 3 to 4 minutes, depending on the size of the shrimp, until golden brown and cooked through. Before frying a new batch, skim the oil from excess floating crumbs. Transfer the shrimp to a paper towel-lined baking sheet and immediately season with salt.
7. Scoop out some of the bread from the toasted baguette to create a “boat.” Generously spread the reserved remoulade sauce on both sides of the cut loaf. Top the bottom of the bread with the lettuce, tomatoes, and whole dill pickle chips. Arrange the fried shrimp on top. Sandwich both halves together and enjoy while warm.