Partly inspired by shrimp po'boy sandwiches, this creation is a hearty dish made wholesome by the addition of some fresh cabbage slaw. The lemony, fresh flavor of the slaw is crucial here. A southern-style, sweeter slaw would not work as well. Choosing the bread is tricky, a fresh artisan sub roll is ideal, but rosemary focaccia worked out wonderfully.
1 pound of medium shrimp
0.25 cup cornmeal
0.25 cup flour
0.5 tsp cayenne
0.5 tsp cumin
0.25 tsp black pepper
0.25 tsp oregano
0.25 tsp garlic powder
0.25 tsp onion powder
2 tbsp buttermilk
2 tbsp Frank's hot sauce
oil for frying
4 large scoops of fresh cabbage slaw
Clean the shrimp. Mix the spices with the flour and corn meal in a large bowl that comes with a lid.
Toss the shrimp with the buttermilk and add to the breading mixture.
Cover and toss the bowl until all the shrimp is coated. Fry until crispy in hot oil. Drain on paper towels. (Don't drain them too well, part of the magic is the slight greasiness of the shrimp.)
Slice the rolls in half, distribute the shrimp onto them. Sprinkle with Frank's hot sauce. Add the slaw and voila. Dinner is served!
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