Shrimp Po’ Boy Sliders

Little sandwiches, big flavor.

Yields:

12

Prep Time:

0

hours

10

mins

Total Time:

0

hours

30

mins

Ingredients
1/2 c.
whole milk
2
eggs
1/2 c.
all-purpose flour
1/2 c.
finely ground cornmeal
1 tbsp.
Cajun seasoning
1 tsp.
dried thyme
kosher salt
Freshly ground black pepper
Vegetable oil, for frying
1 lb.
shrimp, peeled and deveined, tails removed
12
Slider buns
Shredded iceberg lettuce, for serving
Sliced cherry tomatoes, for serving
For remoulade:
1 c.
mayonnaise
1 tbsp.
whole grain mustard
1 tbsp.
lemon juice
1 tbsp.
Louisiana hot sauce
1 tbsp.
parsley, chopped
2
green onions, thinly sliced
Directions
  1. In a large bowl, whisk together milk and eggs. In a separate large bowl, whisk together flour, cornmeal, Cajun seasoning and dried thyme. Season with salt and pepper. Dredge shrimp in milk mixture then toss in flour mixture until coated.
  2. In a large skillet over medium heat, heat about 2″ of oil until the oil is shimmering. Fry shrimp until golden, about 2 minutes per side. Drain on a paper towel-lined plate.
  3. Make remoulade: Whisk together mayonnaise, mustard, lemon juice, hot sauce, parsley, and green onions.
  4. Build sandwiches: Spread remoulade on the bottom slider buns and top with fried shrimp, lettuce, and tomatoes. Top with slider bun tops.

Shrimp Po' Boy Sliders

Jonathan Boulton

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