Shrimp Po’ Boy

Ingredients:

• 2 1/2 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon onion powder
• Vegetable oil for frying
• 1 pounds medium shrimp, peeled and deveined
• 1 cup buttermilk
• 1 cup all-purpose flour
• 2/3 cup cornmeal
• 4 8′-long French rolls, split horizontally
• 1/2 mayonnaise
• Shredded iceberg lettuce, sliced tomatoes, dill pickles, hot pepper sauce

Directions:

1. Whisk first 8 ingredients in a small bowl to blend.

2. Heat oil I. A heat pot over medium heat to 350°. Add enough oil to measure 2″.

3. Meanwhile, place shrimp and 2 Tbsp. spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl add 1/2 tsp seasoning mix. Whisk flour and cornmeal in another medium bowl add 1/2 tsp seasoning mix.

4. Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.

5. Open rolls and spread cut sides with mayonnaise. Top with lettuce, tomato, pickles, and shrimp. Serve with hot sauce, if desired.