Fresh gulf shrimp Po'Boys Sandwiches

Fresh Gulf Shrimp Po'Boys

Makes 6

1/2 cup plus 2 tablespoons of yellow mustard/ you can use spicy mustard if you like.

1/2 cup mayo or mirclewhip whatever you like

5 teaspoons garlic powder, divided

3 to 4 teaspoons cayenne pepper, divided

1/2 cup water

1 pound of uncooked fresh gulf large shrimp, peeled, deveined, halved lengthwise

1 cup yellow cornmeal

1 cup all purpose flour

2 teaspoons salt

1 cup peanut oil

butter

6-6 inch long french rolls or any other sub type bread, halved lengthwise.

1/2 head of lettuce, thinly sliced

3 tomatoes, thinly sliced and whatever else you would like to add.  Make the sandwich your own.

Mix 2 tablespoons mustard, mayo, 2 teaspoons garlic powder, and 1 teaspoon cayenne in small bowl.  Set mayo mixture aside.

Mix remaining 1/2 cup mustard and 1/2 cup water in medium bowl: add shrimp and stir to coat.  Mix flour, cornmeal, salt, remaining garlic powder, and 2 teaspoons cayenne in another medium bowl.

Heat 1 cup oil in heavy large skillet over medium heat.  Drain shrimp Add 1/3 of shrimp to flour mixture and toss to coat.  I use a ziploc bag to shake and coat.  Shake excess flour mixture off shrimp and add to oil.  Cook until brown and cooked through, about 3 minutes.  Do not overcook.  Using a slotted spoon, transfer shrimp to paper towels.  Repeat until finished. 

Preheat broiler.  Spread butter over cut sides of rolls.  Broil until toasted.  Spread mayo mixture over cut sides of rolls.  Top roll bottoms with shrimp, lettuce, tomatoes and whatever else you can think of and place the roll tops on top.  You are ready to go.