Spicy Shrimp Po’Boy

First, make your sauce. Mix mayonnaise, mustard, ketchup, cider vinegar, horseradish, garlic powder and 2 teaspoons Cajun seasoning together. Taste and adjust seasonings to suit. (I added a little more horseradish and Cajun seasoning!)

Thinly slice cabbage to equal one cup, and make carrot ribbons with a peeler. Chop green onions, using white and green parts. Spoon several tablespoons of the sauce over vegetables, and mix together. Put the sauce and the slaw in the fridge while you make the shrimp.

Clean and peel shrimp, pat dry, and place in a bowl. Sprinkle with Cajun seasoning and pour in ½ cup buttermilk. Mix to coat shrimp completely.

Mix masa harina and 2 T Cajun seasoning in another bowl. Pour remaining ¾ cup buttermilk into a third bowl.

Meanwhile heat 1 quart peanut oil, in a deep pan, to 350 degrees.

Dredge shrimp in masa harina mixture. Dip again in buttermilk, then dredge once again in the masa harina. Fry 1-1/2 minutes on each side, until golden brown and crunchy. You will get a good result by only frying 4 to 6 at a time, allowing the oil to come back to full temp in between batches.

Split and toast hoagie rolls, either under the broiler or in a cast-iron skillet. Spread each roll with some of the sauce, add 4 – 6 shrimp, a few slices of tomato, ¼ cup of the slaw, and then top with a little more of the sauce.

Note: Masa harina is a corn flour traditionally used for making tortillas and tamales. It’s found in the International section of your grocery store, or along with the baking flours.