Backyard Shrimp Po’ Boy Sliders
It should be no surprise that I love seafood. And I absolutely love sliders as well. This recipe and the remoulade are a meal I have been making for quite a while now. Its always a crowd pleaser and definitely will make a splash at your next party!
YouTube Instructional: https://youtu.be/WyywJQ-mQJw
Ingredients:
3/4 Lb Medium to Large Shrimp
Shrimp Ingredients (split into half):
1 Tsp Kosher Salt
1/2 Tsp Black Pepper
1/2 Tsp Cayenne Pepper
1 Tsp Onion Powder
1 Tsp Garlic Powder
Breading:
3 Tbsp All Purpose White Flour
1/2 Cup Cornmeal
Dredge:
1/2 Cup Buttermilk
1/2 Tbsp Hot Sauce
Remoulade:
1/2 Cup Mayonaise
1 Tbsp Dill Relish
1/2 Tbsp Lemon Juice (fresh)
1/2 Tbsp Hot Sauce
1/2 Tsp Paprika
2 Garlic Cloves
1 Tsp Dijon Mustard
Salt & Pepper to taste
to Plate:
Plum Tomato cut 1/4 inch
Rough chopped lettuce
Dill Pickle Chips
Kings Hawaiian Rolls
Step 1: De-frost, De-vine, De-shell Shrimp
If frozen, defost the shrimp - I usually just run under room temp tap water, they defrost quickly
Devine the shrimp if they have not been already, and remove the shell and fins
Step 2: Get the Flour and Rubs Together
Mix together all of the flour ingredients, as well as the rub
Take about half of the rub mix and pour it into the flour/cornmeal. mix together
With the original half of the rub, coat all of the shrimp
Step 3: Dredge the shrimp
Take each shrimp, dump it in the buttermilk mix, and then drop int othe flour bowl. Toss the flour on top to coat and move to a wire rack
Move each shrimp through one at a time
Take the entire rack and throw into the fridge to allow the mix to thicken onto the shrimp
Step 4: Mix together the remoulade
Mix together all of the remoulade ingredients
Add in salt & pepper or extra hot sauce to taste
Put into the fridge to congeal further!
Step 5: Fry the shrimp
In a cast iron pot or deep pan (cast iron tends to work better) add enough oil until the shrimp would be submerged - about 1-2 inches.
Heat the oil until appx 350-375
Working in batches, fry the shrimp about 3-4 minutes each
Step 6: Plate and Serve!
I use kings Hawaiian rolls here - the sweetness is perfect for these.
Cut the rolls in half, put about 2 shimp onto the roll, add in a healthy amount of remoulade, some tomatoes, lettuce, and a few pickle chips
Enjoy!
