Cook up a Southern sandwich classic: a po’ boy filled with cornmeal-crusted shrimp, cabbage slaw and Marzetti® Southwest Ranch Veggie Dip.
Ready In: 30 Minutes
Prep Time: 15 Minutes Cook Time: 15 Minutes
Attach a deep-fry thermometer to side of a heavy pot. Add enough oil to fill by 2 inches. Heat oil to 350°F. Combine flour, cornmeal, Creole seasoning, salt and pepper in a bowl. Add buttermilk to a separate bowl.
Season shrimp with 1 teaspoon Creole seasoning, salt and pepper and toss to coat.
Dip shrimp in buttermilk, then coat in flour mixture.
Working in batches, fry shrimp until golden brown, about 4 minutes per batch. As done, transfer with a slotted spoon to paper towels to drain.
Place shredded cabbage in a bowl with vinaigrette. Season with salt and pepper. Toss to coat.
Spread a tablespoon or two of veggie dip on toast. Layer with sliced tomato and shredded cabbage. Place fried shrimp on top. Serve with hot sauce on the side (optional).