Gulf Shrimp Po'Boys

Makes 6 po’boys

Anastaja Hatton

A Cool Oz fav! I bet you can make these better than the ones at Favori!

ingredients

1/2 cup plus 2 tbsp yellow or spicy mustard
1/2 cup mayonnaise
5 teaspoons garlic powder, divided
3-4 teaspoons cayenne pepper, to taste
1/2 cup chopped olives
1/2 cup water
1 pound uncooked fresh gulf large shrimp; peeled, deveined and halved lengthwise
1 cup yellow cornmeal
1 cup all purpose flour
2 teaspoons salt
1 cup peanut oil
Butter for rolls
6 6 inch long French rolls or hoagie rolls, halved lengthwise.
1/3 head iceburg lettuce, thinly sliced
3 tomatoes, thinly sliced

1
Mix 2 tablespoons mustard, mayonnaise, 2 teaspoons garlic powder and 1 teaspoon cayenne in small bowl. Stir in olives and set aside.
2
Mix remaining 1/2 cup mustard and 1/2 cup water in medium bowl. Add shrimp and stir to coat. Mix flour, cornmeal, salt, remaining garlic powder and 2 teaspoons cayenne in another medium bowl.
3
Heat oil in a heavy large skillet over medium heat. Drain shrimp and add 1/3 shrimp to flour mixture and toss to coat. Shake off excess flour mixture from shrimp and add to oil. Cook until brown and cooked through, about 3 minutes, but do not overcook. Using a slotted spoon, transfer shrimp to paper towels. Repeat until finished.
4
Preheat broiler. Spread butter over cut sides of rolls. Broil until toasted. Spread mayonnaise mixture over cut sides of rolls. Top roll bottoms with shrimp, lettuce, tomatoes and place roll tops on top.