Shrimp Po-Boy Sliders with Remoulade Slaw

A special thanks to Capt. Ron Elkins for recommending the Yum Yum saucedelish!

Remoulade Slaw

1 small package precut coleslaw
3/4 cup Yum Yum Sauce (can be found at Wal-Mart in the Oriental section)
1/8 tsp cayenne
1 Tbsp. stone ground mustard
1/4 cup minced celery
1 Tbsp. minced parsley
1 Tbsp. minced white onion
2 tsp. prepared horseradish
1/4 tsp paprika

Place all ingredients in bowl and mix well. Place in refrigerator to chill.

Fried Shrimp

Peanut or vegetable oil for frying
1 pound large shrimp peeled and deveined
1 cup buttermilk
1/2 cup flour
1/2 cup yellow cornmeal
Salt
1 tsp garlic powder
1 tsp white pepper
Pinch of cayenne

Preheat oil in deep skillet to 350 degrees.

Pour buttermilk into bowl. Combine flour, cornmeal, salt, garlic power, white pepper and cayenne in another bowl.

Drip shrimp in buttermilk and then dredge in flour/cornmeal mixture. Add breaded shrimp to the hot oil and fry for 4-5 minutes or until golden brown.

Mini rolls

Remove rolls from package and leave joined together. Use a long bread knife to slice all at one time. Place crust side down on baking sheet and butter the sliced surfaces lightly. Place under broiler until golden brown.

Assemble rolls with a tablespoon of remoulade slaw on bottom, add fried shrimp, and another tablespoon of slaw on top. Ready to serve!