Shrimp Po'Boy

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 cup buttermilk 
• 1 teaspoon ground pepper 
• 1 cup cornmeal 
• 4 servings dill pickles 
• 0.5 teaspoon thyme dried
• 1.5 cups flour all-purpose
• 1 teaspoon garlic powder 
• 4 servings lettuce shredded
• 2.5 teaspoons kosher salt 
• 0.5 teaspoon onion powder 
• 0.5 teaspoon oregano dried
• 1 teaspoon paprika 
• 1.5 pounds shrimp deveined peeled ( 36)
• 4 servings tomatoes sliced
• 4 servings vegetable oil for frying
• 4 servings mayonnaise for recipe (go to bonappetit.com )
• 4  frangelico split french
• 4  frangelico split french

Equipment

• bowl
• whisk
• pot
• kitchen thermometer

Directions

1. Whisk first 8 ingredients in a small bowlto blend.
2. Attach a deep-fry thermometer to side ofa heavy wide pot.
3. Add enough oil to measure2".
4. Heat over medium heat to 350°.
5. Meanwhile, place shrimp and 2 tablespoonsspice mix in a medium bowl and toss to coat.
6. Pour buttermilk into another mediumbowl.
7. Whisk flour and cornmeal in anothermedium bowl.
8. Dip seasoned shrimp briefly in buttermilk,then coat with flour mixture. Working inbatches, fry shrimp, stirring occasionally,until golden brown and just cooked through,about 4 minutes per batch.
9. Transfer topaper towels to drain.
10. Open rolls and spread cut sides withrémoulade. Top with lettuce, tomato,pickles, and shrimp.
11. Serve with hot sauce, if desired.