Shrimp Po Boy Sliders
Ingredients
- 1 pound medium shrimp peeled and deveined
- 1 cup buttermilk
- 3/4 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon Cajun seasoning
- Vegetable oil for frying (about 2 cups)
- 12 slider rolls split
- 1/2 cup mayonnaise
- 1 tablespoon Creole mustard
- 1 teaspoon hot sauce
- 1 cup shredded lettuce
- 1 tomato thinly sliced
- Dill pickle slices for serving
Instructions
- Soak the shrimp in the buttermilk for 15 minutes at room temperature.
- Stir together the cornmeal, flour and Cajun seasoning in a shallow dish.
- Heat 1/2 inch of vegetable oil in a skillet over medium-high heat until a pinch of cornmeal sizzles immediately, about 350°F.
- Lift the shrimp from the buttermilk, letting excess drip off, then dredge in the cornmeal mixture, pressing gently to coat.
- Fry the shrimp in batches for 2 to 3 minutes per side, until golden, crisp and curled into a loose C shape.
- Drain the fried shrimp on a paper towel-lined plate.
- Stir together the mayonnaise, Creole mustard and hot sauce to make the spread.
- Split the rolls and spread the sauce on both cut sides.
- Layer lettuce, tomato, a few shrimp and a pickle slice on each roll, close, and serve right away while the shrimp are crisp.
Good to Know
Fry the shrimp just before serving; the sauce, lettuce and rolls can all be ready ahead and assembled in two minutes.