Cajun Shrimp Po'Boy with Crispy Slaw

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 2 tsp Cajun seasoning
• 1 tsp garlic powder
• Vegetable oil for frying
• 2 cups coleslaw mix
• 2 tbsp mayonnaise
• 1 tbsp apple cider vinegar
• 1/2 tsp Cajun seasoning
• 4 (6-inch) French baguette rolls, split
• 1/2 cup Cajun remoulade sauce
• 1/4 cup dill pickle slices
• Hot sauce for serving

Instructions

1. 1

   Toss slaw mix with mayonnaise, apple cider vinegar, and 1/2 tsp Cajun seasoning. Refrigerate.

2. 2

   Soak shrimp in buttermilk for 15 minutes.

3. 3

   Combine flour, cornmeal, 2 tsp Cajun seasoning, and garlic powder in a shallow bowl.

4. 4

   Heat 2 inches of vegetable oil in a deep pan to 375°F (190°C).

5. 5

   Drain shrimp from buttermilk and dredge in the flour mixture, pressing to coat.

6. 6

   Fry shrimp in batches for 2–3 minutes until golden and crispy. Drain on paper towels.

7. 7

   Toast baguette rolls. Spread remoulade generously on both cut sides.

8. 8

   Layer pickles on the bottom bun, pile on the fried shrimp, top with Cajun slaw, and add a dash of hot sauce. Serve immediately.