Delicious Shrimp Po'Boys

INGREDIENTS

• Canola oil, for deep frying

• 2 cups self-raising flour

• 1/2 cup Cornmeal

• 2 tablespoons garlic

• 1 tablespoon onion powder

• 1 tablespoon paprika

• 2 teaspoons dried oregano

• 2 teaspoons dried thyme

• 1/2 teaspoon cayenne pepper

• 1/2 teaspoon black pepper

• Kosher salt

• 10 medium shrimp, peeled and deveined, tails removed

• French rolls (Hoagie rolls work too), lightly toasted

• Mixed lettuce greens

• pickles

• shredded red cabbage

*Sauce: *

• 1 cup mayonnaise,

• 1 heaping tablespoon whole grain mustard,

• 1 tablespoon prepared horseradish,

• 1 clove garlic (finely grated),

• 1 teaspoon smoked paprika,

• 1 tablespoon freshly squeezed lemon juice,

• Dash of Tabasco sauce,

• Dash of Worcestershire sauce, pinch of sugar,

• 1 tablespoon roughly chopped parsley

LET'S GET COOKING...

• Heat 2-inches deep canola oil in a large cast-iron skillet over medium-high heat.

• In the meantime, in a shallow dish, combine the flour, cornmeal, garlic powder, onion powder, paprika, oregano, thyme, cayenne pepper, black pepper and salt.

• Coat the shrimp in the flour mixture and shake off the excess flour.

• Once the oil registers 350F, add the shrimp and cook until crisp and the inside is tender, about 3-4 minutes; flipping occasionally. Drain on a plate lined with paper towel and season with more salt.

• In a food processor, pureé together the mayonnaise, mustard, horseradish, garlic, lemon juice, tabasco, and sugar.

• Lather the sauce onto both sides of the bread. Stack lettuce on the bottom side of the bread, then pickles, shrimp, red cabbage, and top with the bread. Serve immediately. Cook with soul. Eat with pleasure!

bon appetit