Categories: Sandwiches- Burgers- Wraps

Ingredients

• 1 1/2 lb. unpeeled, large raw Gulf Shrimp (26/30 count)
• 3 tsp. Creole seasoning, divided
• 1 cup jarred pepperoncini salad peppers, stemmed
• 1 (8 oz.) pkg. tempura batter mix
• 1 cup cold light beer
• 1 Tbsp. lemon zest
• 1 Tbsp. hot sauce
• Vegetable oil
• Cajun Coleslaw:
• 1 cup mayonnaise
• 1/2 cup red pepper jelly
• 6 Tbsp. Creole mustard
• 1/2 tsp. salt
• 1 (16 oz.) pkg. coleslaw mixture

Directions

1. Peel shrimp, devein, if desired. Sprinkle with 1 tsp. Creole seasoning.
2. Pat peppers dry with paper towels.
3. Whisk together tempura batter mix, next 3 ingredients, and remaining 2 tsp. Creole seasoning in a large bowl; let stand 5 minutes.
4. meanwhile, pour oil to depth of 3 inches into a Dutch oven; heat over medium-high heat to 350 degrees.
5. Dip shrimp and peppers into batter. Shake off excess. Fry, in batches, 2 to 3 minutes or until golden. Drain on a wire rack over paper towels.
6. Spoon Cajun Coleslaw onto rolls. Layers with tomato slices, shrimp and peppers.

7. Cajun Coleslaw:

8. Stir together mayonnaise, red pepper jelly, Creole mustard and salt in large bowl. Reserve half of mixture. Add coleslaw mixture to remaining mayonnaise mixture, stirring until well coated. Serve reserved mayo mixture with po’boys.

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