Southern Grill Snack: Firecracker Shrimp Po’Boys with Zesty Slaw

Allergens

Shrimp, Wheat (Gluten), Dairy, Soy (in some brands of mayonnaise)

Ingredients

• For the Firecracker Shrimp:
• 1 lb large shrimp, peeled and deveined
• 1 cup all
• purpose flour
• 1 tbsp Creole seasoning
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• Salt and black pepper, to taste
• 1 cup buttermilk
• Vegetable oil, for frying For the Zesty Slaw:
• 3 cups shredded cabbage (green and purple)
• 1 cup shredded carrots
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp sugar
• Salt and black pepper, to taste For the Po'Boys:
• 4 soft hoagie rolls, sliced in half lengthwise
• Butter, for toasting
• 2 cups arugula

Instructions

1. In a shallow dish, mix together flour, Creole seasoning, smoked paprika, cayenne pepper, garlic powder, salt, and black pepper. Set aside.
2. In another shallow dish, pour buttermilk.
3. Dip shrimp in the buttermilk, then coat with the seasoned flour mixture. Shake off excess flour and set on a tray. Repeat until all shrimp are breaded.
4. Heat 1 2 inches of vegetable oil in a deep frying pan to 350°F (175°C). Fry shrimp in batches for 2 3 minutes or until golden brown and cooked through. Remove from oil and place on a paper towel lined plate to drain.
5. In a large bowl, combine cabbage, carrots, mayonnaise, apple cider vinegar, sugar, salt, and black pepper. Mix well and set aside.
6. Heat a grill or panini press to medium heat. Butter the insides of the hoagie rolls and toast until golden brown.
7. Assemble Po'Boys by layering arugula, fried shrimp, and slaw onto the toasted rolls. Serve immediately.

Chef’s Insight

The secret to the perfect Firecracker Shrimp is finding the right balance between spicy and tangy flavors. Don't be afraid to adjust the seasoning to your preference.

Notes

For a true Southern experience, serve with a side of crispy fried pickles or hush puppies.