Shrimp Po Boy Sliders with Tarragon Brandy Remoulade

I helped with a 40^th surprise party over the weekend and the theme my client wanted for his wife was all kinds of comfort food and these sliders were on his wish list for his wife. I couldn’t wait to make these for the party, just thinking about tasting one of these sliders with the crispy shrimp and savory remoulade sauce, my mouth was watering. In the many years that I’ve been cooking and developing recipes, I think that people in general lean towards “comfort” foods with their party menus because I don’t think they make them as much in their day to day lives and it represents a special moment in their lives. What is your comfort food? What does it represent to you?

Shrimp Po Boy Sliders

Ingredients

1 cup buttermilk

2 eggs

3 teaspoons hot sauce

1 lb. shrimp, peeled and deveined, tails removed

½ cup all-purpose flour

¼ cup cornstarch

½ cup cornmeal

1 teaspoon dried tarragon

½ teaspoon dried thyme

1 tablespoon Cajun seasoning

Vegetable oil for frying

12 slider buns cut in half

2 cups Shredded multi colored cole slaw mix

2 Small roma tomatoes, sliced

½ cup pickle slices

Directions

In a medium bowl, mix together the buttermilk, eggs and hot sauce, add the shrimp and coat well with the mixture and set aside
Heat a large frying pan or Dutch oven on the stove to medium high with about two inches of oil for frying, also have ready a sheet pan nearby lined with paper towels
In a large mixing bowl, mix together the flour, cornstarch, cornmeal, tarragon, thyme and Cajun seasoning, mix well
Drain the shrimp of the egg/milk mixture and toss into the flour mixture, tossing gently until all the shrimp is lightly coated
Fry in batches until golden brown, turning each shrimp once and drain on paper towels
Cut a slit into each bun, butter and toast in oven if desired
Add some Tarragon Brandy Remoulade, cabbage slaw and sliced tomatoes and about 3 shrimp, secure with a pick and a pickle and enjoy!
Makes 12 sliders, enough for 4 to 6 servings