Nashville Hot Shrimp Po Boy


6 oz shrimp 16/20, peeled and deveined

salt and black pepper

1/2 cup all-purpose flour

1/2 cup yellow cornmeal

1 French sandwich loaf

2 fl oz Ken's Signature Remoulade Sauce (KE3059-2)

2 fl oz Nashville Hot Sauce (SJ3477HA)

1/4 cup shredded iceberg lettuce

1 large ripe beefsteak tomato, thinly sliced

1/4 cup dill pickles, sliced


1. Heat a deep fryer to 350°F.

2. In a medium mixing bowl combine the flour and cornmeal. Season with the salt and pepper.

3. Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely.

4. Fry the shrimp until golden brown, remove and drain on a paper-lined plate. Toss with Nashville Hot Sauce (SJ3477HA).

5. Split the French bread in half and spread Ken's Signature Remoulade Sauce (KE3059-2) in roll.

6. Place shrimp in roll and garnish with the lettuce, tomato slices, and sliced pickles.