Shrimp & Crab Po’Boy

SERVINGS: MAKES 6-8 depending on how big you build them!
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Ingredients:
For the shrimp:
1 1/4 teaspoons pink Himalayan saltShrimp & Crab Po'Boy
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
Vegetable oil for frying
1 1/2 pounds medium shrimp (about 36), peeled, deveined
1 cup buttermilk
1 1/2 cups whole wheat flour
1 cup cornmeal

For the crab:
1 x 454g container Real cooked crab (DO NOT use that fake stuff)
1 cup whole wheat flour
1 cup cornmeal
1 1/4 teaspoons pink Himalayan salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
Remaining buttermilk (add more if necessary)

6 x 8″ long French rolls, split horizontally
Real mayonnaise
Top with Shredded lettuce and sliced tomatoes

Preparation:
Whisk first 8 ingredients in a small bowl to blend.
Heat oil over medium-high heat (till sizzling)
Meanwhile, place shrimp and 2 Tbsp. spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.
Dip the seasoned shrimp in the buttermilk, coat with flour mixture. Working in batches, fry shrimp, shake deep fryer basket occasionally, until golden brown and just cooked through, about 2-3 minutes per batch or until golden brown. Transfer to paper towels to drain. Set shrimp aside.

For the crab: Mix all of the ingredients together until well combined and shape into balls… Deep fry until lightly golden. Drain on paper towels.
Open rolls and spread cut sides with mayonnaise. Place the shrimp and crab balls on rolls. Top with lettuce and tomatoes. Enjoy!!
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