Shrimp Po'boys

Ingredients

• 1 tablespoon cajun spice 
• 1 tablespoon capers chopped
• 1 teaspoon ground pepper 
• 1 cup cornmeal 
• 1 large eggs beaten
• 0.5 cup flour all-purpose
• 2 teaspoons hot sauce 
• 2 cups lettuce shredded
• 1 cup mayonnaise 
• 1 cup milk 
• 1 teaspoon pepper 
• 2 tablespoons toppings: such as pickles chopped
• 1 teaspoon salt 
• 2  spring onion light white green roughly chopped
• 2 pounds shrimp deveined peeled ( 27)
• 8  portugese rolls split toasted
• 2  tomatoes thinly sliced
• 8 servings vegetable oil for frying

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• paper towels
• oven
• whisk
• aluminum foil
• slotted spoon
• candy thermometer

Directions

1. Blend mayonnaise, scallions, pickle, capers, hot sauce and 1 tsp. Cajun seasoning in food processor. Cover and chill.
2. Whisk egg, milk and cayenne.
3. Add shrimp; let stand 10 minutes. In a shallow bowl, mix cornmeal, flour, 1 Tbsp. Cajun seasoning, salt and pepper. Preheat oven to 200F; line a baking sheet with paper towels and another with foil.
4. Remove shrimp from egg mixture, shaking off excess. Dredge in cornmeal mixture. Set on foil-lined sheet.
5. Pour 2 inches of oil into a large, deep skillet.
6. Heat oil until it reaches 370F on a candy thermometer. Cook shrimp a few at a time, turning once, until coating is browned and crispy, 3 to 4 minutes.
7. Remove to paper towel-lined sheet with a slotted spoon. Keep warm in oven. Bring oil back to 370F before adding a new batch of shrimp.
8. Spread 1 Tbsp. reserved sauce on rolls. Divide lettuce and tomatoes among rolls. Divide shrimp among rolls and serve immediately.