Shrimp Po Boys Recipe

In a small bowl whisk together all the remoulade sauce ingredients until well combined. Cover with plastic wrap and let sit in the fridge until assembling sandwiches.
For the shrimp, set a wire cooling rack over a rimmed baking sheet and set aside.
Pat the thawed shrimp dry with paper towels and season with half (2 teaspoons) the Cajun seasoning.
In a bowl combine the eggs and buttermilk.
In a second bowl combine corn meal, flour, pepper, and the remaining 2 teaspoons Cajun seasoning.
Pour the oil into a large skillet so it’s about 1 inch deep. Heat over medium high heat (aim to be between 350-375 in temperature)
Place a shrimp first in the flour mixture and coat lightly. Dunk the shrimp in the egg mixture and back to the flour mixture one more time. Set on a plate and continue on until all the shrimp have been coated or fry while coating.
Fry the shrimp in batches, careful not to overcrowd. You will fry each shrimp for about 1.5- 2 minutes per side until golden brown. Remove to the cooling rack and fry the remaining shrimp.
To assemble, spread a generous amount of sauce on both sides of your cut roll or bread. Place pickles and tomatoes on the top part of your roll followed by shredded lettuce. Pile the shrimp on the bottom half and make the 2 halves into a sandwich. Cut in half and enjoy.