Shrimp Po' Boys

To prepare your shrimp for frying, thaw them in gently running cold water until soft and pliable, about 15 minutes. You can also thaw them in the refrigerator overnight. Always avoid thawing seafood on the countertop, microwave, or using hot water.

While your shrimp is thawing, prepare your remoulade by adding mayonnaise, hot sauce, grainy mustard, garlic, dill pickle relish, horseradish, Worcestershire sauce, 1 tsp Tony's, smoked paprika and cayenne pepper to a mixing bowl.

Whisk to combine and set aside.

In 3 separate mixing bowls, prepare your steps for frying; in bowl #1, you will want to have the flour. Then, in bowl #2, you will want to beat together the eggs and buttermilk. In bowl #3, you will want to mix 2 tsp Tony's, black pepper, and panko.

First, toss your shrimp in the #1 bowl of flour.

Then, dip the floured shrimp in the #2 bowl of beaten egg and buttermilk.

Finally, toss the shrimp in the panko spice mix. (I like to get all of my shrimp ready to fry at the same time so when it comes time to drop them in the oil, I can focus on the frying shrimp without the risk of burning a batch.)

In a heavy bottomed skillet, heat up the vegetable on medium heat. The oil should be around 350 to 375 degrees, but hotter than that will burn your oil and result in poor flavor. You can use a meat thermometer to check.

Once your oil is ready to fry, use tongs or a fork to place enough shrimp in the oil without overcrowding. Flip after 1-2 minutes with tongs. (Just 1-2 minutes on each side will do!)

Place the fried shrimp onto a plate lined with a paper towel to drain excess oil.

Once your shrimps are all golden fried, make your shrimp Po' Boys! I recommend you be generous with that remoulade! Enjoy with shaved iceberg lettuce, extra hot sauce, and chopped tomatoes in a sliced baguette.