Crispy Shrimp Po'boys with Fried Lemon Wheels & Pickled Green Tomato Remoulade

Oh, man. Today is the day, people. It's national championship day for all us 'Bama people. The boyfriend & I traveled to Tuscaloosa this year for the LSU game, and we unfortunately lost. But hopefully we will get redemption and beat LSU in the rematch of the century!! We ended up not being able to make to NOLA because I start school tomorrow, so in honor of Alabama's trip to Cajun Country, we made some gourmet po'boys. The sandwiches are loaded with crispy panko shrimp, fried lemon wheels, shredded lettuce, heirloom tomato slices, & pickled green tomato remoulade. We all know that seafood and lemon are meant to be together, so why not fry them both up and stack them on the bread for the ultimate combination. My favorite part is definitely the pickled green tomato remoulade. Instead of adding sweet pickle relish to my sauce, I decided to chop up green tomato pickles because they are king here in the South. We served the po'boys with some Jalapeno-Goat Cheese-Charred Corn Hushpuppies & Pepper Jelly on the side, and they were the perfect accompaniment for this meal. I hope all of y'all will be rootin' for the good guys tonight (a.k.a. Alabama), and if you're not... well that's just no good!! Enjoy & Roll Tide Roll :)

Crispy Shrimp Po'boys with Fried Lemon Wheels & Pickled Green Tomato Remoulade

The Crispy Panko Shrimp & Fried Lemon Wheels

This is one manly sandwich...

For the Pickled Green Tomato Remoulade Sauce:

½C Mayo

1T Ketchup

1T Creole Mustard

Splash of Apple Cider Vinegar

4-5 Slices of Pickled Green Tomatoes

1t Garlic

½t Garlic Powder & Paprika

Pinch of Cayenne

1-2t Hot Sauce

Salt & Pepper, To Taste

For the Fried Lemon Wheels:

Vegetable Oil, For Frying

½C AP Flour

Salt & Pepper, To Taste

2 Small Lemons, Thinly Sliced (I used Meyer Lemons because they are sweeter)

For the Crispy Shrimp:

Vegetable Oil, For Frying

1lb Wild Georgia Shrimp, Peeled & Deveined

2C AP Flour

1T Paprika, Old Bay, Cajun Seasoning, & Salt

3 Eggs

½C Buttermilk

1T Hot Sauce

1 Box of Panko Breadcrumbs

Salt, For Sprinkling

For the Fully Loaded BLT Po’Boys:

Sliced Hoagie Bread Rolls, Buttered & Toasted

Fried Crispy Shrimp

Fried Lemon Wheels

Shredded Lettuce

Heirloom Tomatoes, Sliced

Prepared Pickled Green Tomato Remoulade Sauce

Directions:

1. To Make the Pickled Green Tomato Remoulade: Combine all the ingredients in a food processor and blend until smooth, scraping down the sides of the blender with a rubber spatula if necessary. Refrigerate overnight to allow the flavors to meld.

2. For the Fried Lemons: Heat the oil in a large skillet until hot, but not smoking. Combine the flour and the salt in a mixing bowl, and dredge the lemon wheels in this mixture. Fry, in small batches, until golden brown, turning once, for 2-3 minutes. Drain on a paper towel, and then set them aside until ready to assemble the sandwich.

3. For the Crispy Shrimp: Heat the vegetable oil in your deep fryer to 350 degrees. While the oil is heating, set up your battering stations. I use 3 pie tins. For the first station, I mix the flour & the seasonings. For the second station, I whisk together the eggs, buttermilk, and hot sauce. For the third station, pour the contents of one box of Panko breadcrumbs. Now, place the peeled & deveined shrimp into the flour mixture, then into the egg wash, and finally the panko (making sure they are completely covered). Put the breaded slices on a tin foil-lined baking sheet with a cooling rack on top, and then put the pan into the refrigerator and let the slices rest for about 15-30 minutes. Once the oil has heated, fry the breaded shrimp for 1-2 minutes or until the shrimp is just cooked through (you don’t want overcooked shrimp). Remove the fried shrimp to a paper towel to drain slightly and sprinkle with a little salt. Immediately be ready to stack these onto your sandwiches.

4. Assemble the sandwich by slathering on some pickled green tomato remoulade on each side of the buttered, toasted bread. Place some of the crispy panko shrimp in a flat layer and top with some fried lemon wheels. Finish off the sandwich by dressing it with shredded lettuce & sliced heirloom tomatoes. Enjoy immediately.