Cajun Shrimp Po' Boy.
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Ingredients of Cajun Shrimp Po' Boy
- Prepare 1 of Brioche Sub (60 grams is ideal).
- You need 1/8 of Iceberg Lettuce.
- Prepare 1 of Large Fresh Tomato (On Vine Is Best).
- Prepare 3 of Large Shrimp/Prawn (I Prefer Black, Atlantic Prawns).
- Prepare 1/4 of White Cabbage.
- You need 4/5 of Cornichons (Dill If Possible, Use 1 Gherkin If Cornichons Unavalible).
- You need 4/5 of Limes.
- It's 1 Bunch of Corriander.
- It's 1 1/2 Cup of Mayonaise.
- You need 1/4 Cup of Djon Mustard.
- It's 1 Tbsp of Paprika.
- Prepare 100 Grams of Cajun Seasoning.
- It's 2 Tsp of Horse Radish.
- It's 1 Tsp of Pickle Juice.
- You need 1 Tsp of Hot Sauce (Louisiana Is My Preference).
- You need 1 Clove of Crushed Garlic.
- Prepare 250 Ml of Buttermilk.
- Prepare 200 Grams of Flour.
Cajun Shrimp Po' Boy instructions
- Make The Louisiana Remoulade Sauce In Advance So That It Has Time To Let All The Flavours Marry. (The Night Before Is Ideal) Take Your Mayonaise, Mustard, Paprika, 1 Tsp Cajun Seasoning, Horseradish, Pickle Juice, Hot Sauce And Garlic And Mix Well..
- For The White Cabbage Remoulade: Finely Shred The White Cabbage And Mix Through The Cornichon, 1/4 Cup Of Mayonaise And The Juice Of 3 Or 4 Limes. Taste As You Mix And Balance To Preference. Keep In The Fridge..
- Shred The Lettuce And Slice The Tomato. Keep In The Fridge..
- Mix Your Flour And Cajun Seasoning Together. This Will Be The Coating (Dredge) For Your Buttermilk Batter..
- Dip 3 Prawns/Shrimp Into The Buttermilk Then Toss In The Cajun Dredge Making Sure You Shake Off Any Excess Buttermilk. Deep Fry Until Golden..
- Cut The Brioche Top To Bottom, Legnth Ways Leaving A Hinge And Lightly Toast..
- Lightly Dress The Bun With The Louisiana Remoulade Sauce. Lay 3 Slices Of Tomato Along One Side With Some Lettuce. Lay Some White Cabbage Remoulade On The Other Side. Place The Fried Shrimp/Prawn Down The Centre. Lightly Dress The Top With Some More Louisiana Remoulade. Garnish with Chopped Corriander And A Lime Wedge..
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