Mini Popcorn Shrimp Po’ Boys
 
Makes 12
Ingredients
  • Vegetable oil, for frying
  • ¼ cup whole milk
  • 1 large egg, lightly beaten
  • 1 teaspoon Creole mustard
  • 1 cup all-purpose flour
  • ½ cup yellow cornmeal
  • 2 teaspoons Creole seasoning
  • ½ teaspoon baking powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon kosher salt
  • 1 pound peeled and deveined small fresh shrimp
  • Rémoulade (recipe follows)
  • 12 Hawaiian rolls, halved horizontally, buttered, and toasted
  • 1 cup shredded iceberg lettuce
  • Potato chips and hot sauce, to serve
Instructions
  1. Fill a medium Dutch oven halfway with oil, and heat over medium heat until a deep-fry thermometer registers 350°.
  2. In a small bowl, whisk together milk, egg, and mustard. In a medium bowl, whisk together flour, cornmeal, Creole seasoning, baking powder, garlic powder, and salt.
  3. Place flour mixture in a resealable plastic bag. Dip shrimp in milk mixture, letting excess drip off. Transfer shrimp to flour mixture, and gently shake bag to coat. Gently remove shrimp, shaking off excess.
  4. Working in small batches, carefully add shrimp to hot oil, and fry, turning occasionally, until golden brown, 2 to 3 minutes. Remove from oil, and let drain on paper towels.
  5. Spread Rémoulade onto cut sides of each roll. Top with popcorn shrimp and lettuce. Serve with potato chips and hot sauce.
Recipe by Louisiana Cookin' at https://louisianacookin.com/mini-popcorn-shrimp-po-boys/