Cajun Shrimp Po Boy

This delicious take on a Southern favorite, starts with toasted Pretzilla Mini Buns, topped with freshly fried Gulf shrimp, Cajun style remoulade sauce, shredded romaine lettuce and pickled cherry peppers.

Prep Time: 20 minutes
Cook Time: 10 minutes
Serves: 8 Sliders

Ingredients

Remoulade:

½ cup Mayonnaise
¼ cup Ketchup
¼ cup Creole Mustard
1 Tbsp. Lemon Juice
2 tsp. Louisiana Hot Sauce
2 tsp. Chopped Capers
1 tsp. Minced Celery
1 tsp. Worcestershire Sauce
½ tsp. Minced Garlic
½ tsp. Creole Seasoning
2 Tbsp. Chopped Scallion

Fried Shrimp:

½ cup Milk
1 each Egg
½ cup Cajun Fish Fry Coating
1 lb. Large Shrimp, Peeled, deveined, tail off
2 cups Vegetable Oil

Sliders:

8 each Pretzilla Mini Buns
2 cups (about 1 head) Shredded Romaine Lettuce
16 slices Sliced Pickled Cherry Peppers

Preparation

REMOULADE:
Whisk together all remoulade ingredients in a small bowl and set aside in refrigerator.
FRIED SHRIMP:
Whisk together milk and egg in a bowl. In a separate bowl, add Cajun fish fry coating.
Dip shrimp into the milk mixture, shake off excess, drop into fish fry coating, toss to coat, and transfer to a clean plate. Repeat this step until all shrimp are coated.
Preheat oven to 350°F
Cut Pretzilla Mini Buns in half horizontally and place cut side up on baking sheet. Place in oven 5-7 minutes or until toasted.
Pour ¼ inch oil into a large sauté pan and heat to 350°F over medium heat.
Carefully place coated shrimp in hot oil and fry about 2 minutes per side or until golden brown and cooked through. Remove a paper towel lined plate.
Spread 1 tablespoon remoulade on cut sides of each bun.
Divide shrimp evenly and place on buns.
Top each with shredded lettuce and two slices pickled cherry peppers. Close sandwich and serve.

Chef's Tip

You can substitute oysters, fish fillets, or chicken cutlets for shrimp to make a variety of delicious Cajun-style sliders.

https://pretzilla.com/recipes/cajun-shrimp-po-boy/