Po' Boy Sandwiches

A traditional Louisiana sandwich packed with crispy fried shrimp and tangy remoulade sauce.

Ingredients - Serves 4

In a large bowl, combine the shrimp and buttermilk and let sit for 15 minutes.
In another bowl, combine the cornmeal, flour, and Creole seasoning.
Heat the vegetable oil in a large skillet over medium-high heat.
Remove the shrimp from the buttermilk, dredge in the cornmeal mixture, and fry in the hot oil until golden brown, about 2 minutes per side.
Drain the shrimp on paper towels.
Spread the remoulade sauce on the cut sides of the French bread.
Layer the lettuce, tomatoes, pickles, and fried shrimp on the bottom halves of the bread.
Cover with the top halves of the bread and serve.