Fried Blackened Shrimp Po-Boy

Ingredients

• ½ cup Blue Plate Mayonnaise + 1 cup
• 1 tablespoon red wine vinegar
• 2 teaspoons honey
• 1 teaspoon Creole mustard
• ¼ teaspoon celery salt
• 1 (14-ounce) bag tricolor coleslaw mix
• 1-2 tablespoons Boudreaux’s Backyard Lil Bit Better Blackening Seasoning
• 2 tablespoons lemon juice
• 3 pounds extra-large (U16-20) Gulf shrimp, peeled and deveined
• 1 cup fish fry breading mix, unseasoned
• Vegetable oil, for frying
• 1 loaf New Orleans-style French bread cut into 4 sections, each sliced lengthwise

Directions

1. In a large bowl, combine ½ cup mayonnaise and the red wine vinegar, honey, mustard and celery salt and mix well. Add the coleslaw mix and toss to combine. Cover and refrigerate while preparing the shrimp.
2. In another large bowl, combine the remaining 1 cup mayonnaise, the blackening seasoning and the lemon juice and mix well. Remove ¼ cup of the mixture and set aside. Add the shrimp to the remaining mayo mixture in the bowl and toss to coat.
3. Add the fish fry to a shallow bowl. Remove the shrimp from the mayonnaise mixture, drain excess liquid and dredge the shrimp, in batches, in the fish fry.
4. In a large cast iron skillet or pot, add vegetable oil to about 2 inches deep and set to medium-high heat. When the oil is hot (about 350°F), fry the shrimp, in batches, until pink and opaque, about 2 minutes per side. Transfer to a baking sheet fitted with a rack.
5. Divide the fried shrimp evenly on the 4 bottom pieces of bread and top each with about ½ cup of coleslaw. Spread 1 tablespoon of the reserved blackened mayo mixture to the underside of the top of the loaf, assemble and serve.