Cookin’ with Cathy: Shrimp Po’ Boys with Fresh Tartar Sauce 

1 1/2 lbs. shrimp, 40-50 count, peeled and deveinedFine Sea Salt1 cup flour2 eggs2 tsp. water1 cup fine cornmeal1 tsp. ground cayenneOlive oil, to fry1 large loaf crusty French breadLettuce, shreddedTomatoes, slicedPickle slicesTartar Sauce (Recipe to follow)To prepare shrimp:Place shrimp in a colander. Wash shrimp under cold running water. Sprinkle 1/2 tsp. sea salt over shrimp and toss. Allow to sit in colander with salt for 30 seconds. Rinse shrimp under cold running water and repeat tossing with salt, resting for 30 seconds and rinsing two more times.Drain shrimp and dry with clean paper towels. Toss shrimp with 1/2 tsp. sea salt.Heat 1/4″ of olive oil over medium-high heat in a large sauté pan until shimmering. Place flour in a pie plate. Beat eggs with 2 tsp. water in another pie plate. Combine cornmeal and cayenne in a third pie plate.Working in batches, toss shrimp into flour, then eggs and finally seasoned cornmeal.Fry in oil until opaque and golden on both sides, turning halfway through cooking time, about 3 minutes. Remove from oil with a slotted spoon and drain on paper towels.To make Po’ Boys:Cut French Bread into 4 – 6 pieces. Cut each piece in half. Spread with tartar sauce. Top with shrimp, lettuce, tomatoes and pickles. Serve immediatelyTartar Sauce1/2 cup mayonnaise1/2 tsp. hot sauce2 Tbsp. finely diced sweet gherkin picklesDash of ground cinnamonCombine all ingredients and refrigerate.Recipe Submitted by: Cathy Speronis