Creole Deep Fried Shrimp Po-boy
Canola Oil, For deep frying
1 Tbsp spicy mustard
2 tsp key lime juice
1 Egg. whisked
2 Tbsp Roasted Garlic Seasoning
1 Tbsp Buttermilk
1 cup Zatarain's Fish-Fry
1 lb. Gulf jumbo shrimp, leaned and deveined or any frozen large shrimp
1 cup Pepper Jack Cheese
3 Hoagie Buns or French bread works excellent as well
1/2 cup green onions, chopped.
1 cup cole slaw of choice
Pour correct amount of oil into a deep fryer or fry-daddy and pre-heat the oil. If you don’t have a deep fryer, using a heavy skillet, fill no more than 1/3 full and allow getting a steady temperature. Heat on medium-high heat to 350°F. Season shrimp with the roasted garlic seasoning generously. Allow to set for about 10 minutes for marinating. Meanwhile, mix milk, spicy mustard, egg, buttermilk and key lime juice in shallow dish.
Using a large bowl add the fish fry mix and coat each shrimp with the dry batter then dip each shrimp one by one into mustard mixture making sure you allow it to drip dry and then coat the shrimp back into the dry batter. Shake off any excess batter. Carefully add to hot oil, a few pieces at a time. Fry for about 4 to 5 minutes or until golden brown. Remove to a place lined with a paper towel.
For the Po-boy spread a nice portion of the remoulade sauce on both sides of each bun and then line both side of the hoagie bun with the pepper jack cheese. Toast in the oven on 350 for about 2 minutes just until the cheese starts to melt. Remove the hoagies from the oven and set on a work space. Add a few pieces of the shrimp into the po-boy then top with a light layer of cole slaw, then top with a few more shrimp. You can then top with another layer of slaw. Garnish with green onions. (Divide the shrimp amongst the number of po-boys you are making.)