- Unsweetened Original Almondmilk
- Shelf Stable Unsweetened Original Almondmilk
- Cook Time
- 50 Minutes
For the fried shrimp:
For the remoulade:
To make the remoulade: In a small bowl combine all of the ingredients. Taste and adjust seasoning as needed. Cover and refrigerate no less than 30 minutes prior to use.
For the fried shrimp: In a medium bowl, mix creole seasoning, garlic powder, cayenne pepper, salt, and black pepper. In a separate medium bowl combine 2 tablespoons of spice mix, flour, and cornmeal; set aside.
Toss the shrimp in the first bowl with just the spice mixture.
In a separate bowl combine the buttermilk and hot sauce.
Dredge the seasoned shrimp in the buttermilk then the flour mixture, shaking off any excess flour. If you would like a thicker coating, repeat the dredging process. Refrigerate the coated shrimp for 15 to 20 minutes prior to frying.
Heat 2 inches of oil in a Dutch oven or deep frying pan to 350F.
Working in batches, fry shrimp until they are golden brown in color. Transfer to paper towels to drain.
Assembly: Grab the bread and spread the remoulade sauce on both sides. Layer the lettuce and tomato on the bottom slice of bread and pile on the fried shrimp. Cover the sandwich with the top slice of bread and garnish with a dill pickle.
Po’ Boy Assembly