Fritto Misto Po'boys

Ingredients

• 8 servings cajun coleslaw 
• 3 teaspoons creole seasoning divided
• 2  tomatoes green sliced
• 1 tablespoon hot sauce 
• 1 tablespoon lemon zest 
• 1 cup beer light cold
• 1 cup pepperoncini salad peppers jarred stemmed
• 1.5 pounds gulf shrimp raw unpeeled ()
• 8  hoagie rolls split toasted
• 8 servings vegetable oil 
• 8 oz tempura batter mix 

Equipment

• bowl
• paper towels
• whisk
• wire rack
• dutch oven

Directions

1. Peel shrimp; devein, if desired.
2. Sprinkle with 1 tsp. Creole seasoning.
3. Pat peppers dry with paper towels.
4. Whisk together tempura batter mix, next 3 ingredients, and remaining 2 tsp. Creole seasoning in a large bowl; let stand 5 minutes.
5. Meanwhile, pour oil to depth of 3 inches into a Dutch oven; heat over medium-high heat to 35
6. Dip shrimp and peppers into batter. Shake off excess. Fry, in batches, 2 to 3 minutes or until golden.
7. Drain on a wire rack over paper towels.
8. Spoon Cajun Coleslaw onto rolls.
9. Layer with tomato slices, shrimp, and peppers.