This recipe gives you a spicy twist on the classic shrimp o'boy by adding Elijah's Xtreme Ghost Pepper Sauce. This sandwich will knock your socks off!
Category
Sandwich
Servings
2
Prep Time
20 minutes
Cook Time
10 minutes
Ingredients
1 lb medium shrimp, peeled and deveined
1 cup buttermilk
1/4 cup Elijah's Xtreme Ghost Pepper Sauce
1 Tbsp salt
1 cup flour
3/4 cup yellow cornmeal
1/2 tsp cayenne pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp black pepper
1/4 cup mayo
Vegetable oil, for frying
2 10-inch po'boy rolls, halved lengthwise
1 cup iceberg lettuce, shredded
2 Tbsp thinly sliced cornichons, for garnish
Directions
In a medium bowl, add the shrimp and toss it in the buttermilk, 2 Tbsp of Elijah’s Xtreme Ghost Pepper Sauce, and ½ Tbsp of salt. Cover and refrigerate for 1 hour.
In another medium bowl, whisk ½ Tbsp salt with the flour, cornmeal, cayenne, oregano, thyme, garlic powder, and pepper. Set aside.
In a small bowl, whisk 2 more Tbsp of Elijah’s Xtreme Ghost Pepper Sauce with the mayonnaise until smooth and creamy. Set aside.
In a pan, heat 2 inches of oil to 350F and line a plate with paper towels. Drain the shrimp well and double coat each shrimp in the flour mixture.
Fry the shrimp until golden brown and cooked through, about 1 minutes. Transfer the shrimp to the paper towel lined plate and immediately season with salt.
Spread the mayonnaise mixture on both halves of the rolls and on the bottom halves, divide the fried shrimp and top with sliced tomatoes, shredded lettuce and sliced cornichons. Add the top half of the rolls.
Slice in half and serve!