Easiest Way to Prepare Favorite Cajun Shrimp Po' Boy

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The ingredients needed to make Cajun Shrimp Po' Boy:

1. Get 1 Brioche Sub (60 grams is ideal)
2. Make ready 1/8 Iceberg Lettuce
3. Take 1 Large Fresh Tomato (On Vine Is Best)
4. Take 3 Large Shrimp/Prawn (I Prefer Black, Atlantic Prawns)
5. Make ready 1/4 White Cabbage
6. Make ready 4/5 Cornichons (Dill If Possible, Use 1 Gherkin If Cornichons Unavalible)
7. Get 4/5 Limes
8. Make ready 1 Bunch Corriander
9. Get 1 1/2 Cup Mayonaise
10. Make ready 1/4 Cup Djon Mustard
11. Make ready 1 Tbsp Paprika
12. Make ready 100 Grams Cajun Seasoning
13. Take 2 Tsp Horse Radish
14. Get 1 Tsp Pickle Juice
15. Prepare 1 Tsp Hot Sauce (Louisiana Is My Preference)
16. Take 1 Clove Crushed Garlic
17. Take 250 Ml Buttermilk
18. Prepare 200 Grams Flour

Steps to make Cajun Shrimp Po' Boy:

1. Make The Louisiana Remoulade Sauce In Advance So That It Has Time To Let All The Flavours Marry. (The Night Before Is Ideal) - Take Your Mayonaise, Mustard, Paprika, 1 Tsp Cajun Seasoning, Horseradish, Pickle Juice, Hot Sauce And Garlic And Mix Well.
2. For The White Cabbage Remoulade: - Finely Shred The White Cabbage And Mix Through The Cornichon, 1/4 Cup Of Mayonaise And The Juice Of 3 Or 4 Limes. Taste As You Mix And Balance To Preference. - Keep In The Fridge.
3. Shred The Lettuce And Slice The Tomato. - Keep In The Fridge.
4. Mix Your Flour And Cajun Seasoning Together. - This Will Be The Coating (Dredge) For Your Buttermilk Batter.
5. Dip 3 Prawns/Shrimp Into The Buttermilk Then Toss In The Cajun Dredge Making Sure You Shake Off Any Excess Buttermilk. - Deep Fry Until Golden.
6. Cut The Brioche Top To Bottom, Legnth Ways Leaving A Hinge And Lightly Toast.
7. Lightly Dress The Bun With The Louisiana Remoulade Sauce. - Lay 3 Slices Of Tomato Along One Side With Some Lettuce. - Lay Some White Cabbage Remoulade On The Other Side. - Place The Fried Shrimp/Prawn Down The Centre. - Lightly Dress The Top With Some More Louisiana Remoulade. - Garnish with Chopped Corriander And A Lime Wedge.

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