Preparation:

Defrost the shrimp in a bowl of cold water.

While the shrimp is defrosting, make the remoulade. Combine all of the remoulade ingredients in a small bowl and mix until everything is incorporated. Refrigerate at least half hour, up to 2 days.

Make your seasoning for the shrimp. Combine the salt, paprika, cayenne, garlic powder and pepper and set aside.

In two medium bowls, combine the buttermilk and the hot sauce in one, and the cornmeal and flour in the other. Take one teaspoon of the shrimp seasoning and add it to the flour/corn meal mixture, mixing until everything is combined.

When the shrimp is defrosted, drain the water and pat the shrimp dry. Pour the rest of the seasoning on the shrimp and mix well. Set up your dredging area. First you will have the buttermilk, then the cornmeal/flour, and then a baking sheet covered by a cooling rack or parchment paper.

Take the shrimp and dredge in the buttermilk, let the excess come off, and then dredge in the seasoned flour until it’s completely covered, and lay on the baking sheet. When all the shrimp is breaded, refrigerate at least 20 minutes.

While your shrimp is chilling in the fridge, set up a cooling rack on top of a baking sheet, to place the fried shrimp on as they come out of the oil.

In a deep pot (4-6 quarts) pour about 3” of oil and let it come to about 350 degrees. If you don’t have a thermometer, carefully sprinkle some flour into the hot oil, and if it ripples and looks like its frying, it’s ready. Fry your shrimp in batches, flipping half way to ensure both sides are golden brown. The first batch will take a little longer, but after that it should only take a few minutes. Using a slotted spoon, take the fried shrimp out and place on the cooling rack.

Once all the shrimp are fried, set up a shrimp po boy assembly line. Take the remoulade out of the fridge, slice the club rolls open. A thick layer of remoulade, shredded lettuce, tomato, pickle, and fried shrimp. Enjoy!!