Ingredients:
- 1 pound small cooked shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 cup milk
- 1 egg
- Vegetable oil, for frying
- Miniature hoagie rolls
- 2 cups shredded lettuce
- 1/2 cup diced tomatoes
- Remoulade sauce (see recipe below)
Start by cooking and peeling the shrimp. Make sure they are small enough to fit onto the miniature hoagie rolls.
In a shallow dish, mix together the flour, cornmeal, salt, black pepper, garlic powder, and paprika. In another shallow dish, whisk together the milk and egg.
Heat vegetable oil in a large skillet over medium-high heat. Dip each shrimp into the milk mixture, then into the flour mixture, making sure to coat well. Fry the shrimp for about 2-3 minutes on each side, or until golden brown and crispy.
Remoulade Sauce:
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped green onion
- 1 tablespoon capers, drained and chopped
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
Mix all ingredients together in a bowl until well combined. Cover and refrigerate until ready to use.
To assemble the miniature shrimp po'boys, slice the hoagie rolls in half and spread remoulade sauce on both sides. Top with shredded lettuce, diced tomatoes, and 2-3 fried shrimp. Serve immediately and enjoy!