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Shrimp Po'boy Sliders
Rachel Kim

Shrimp Po'boy Sliders

Small po'boys need small shrimp or the filling jumps out in one bite. Cornmeal gives them a rough crust that stays recognizable under remoulade and lettuce. Fry in two batches so the oil does not collapse in temperature.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 lb peeled small shrimp
  • 1 tsp kosher salt
  • 1/2 cup buttermilk
  • 3/4 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 tsp paprika
  • 3 cups neutral oil
  • 1/3 cup remoulade sauce
  • 1 cup shredded iceberg lettuce
  • 8 small French rolls split

Method
 

  1. Season the shrimp with salt and soak them in buttermilk for 10 minutes.
  2. Mix the cornmeal, flour and paprika in a shallow dish.
  3. Drain and coat the shrimp, then fry them in 350°F oil for 2 to 3 minutes until crisp and 145°F.
  4. Drain the shrimp on a rack.
  5. Spread remoulade over the rolls and add 1/8 cup lettuce to each.
  6. Divide the fried shrimp among the rolls and close.