HOW TO MAKE A SHRIMP POOR BOY RECIPES

Steps:

• Make the shrimp: Whisk the flour, cornmeal, Cajun seasoning, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Stir together the milk and hot sauce in a large bowl; add the shrimp. Working in batches, remove the shrimp from the milk mixture, letting the excess drip off, and add to the bowl with the flour mixture; toss to coat. Transfer to a plate and refrigerate 15 minutes to let the coating set.
• Meanwhile, make the rémoulade: Combine the mayonnaise, pickles, shallot and hot sauce in a small bowl; season with salt and pepper. 
• Fry the shrimp: Line a baking sheet with paper towels. Preheat the oven to 350˚ F. Heat 2 inches of vegetable oil in a large heavy pot over medium heat until a deep-fry thermometer registers 360˚ F. Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes. Remove to the prepared baking sheet with a slotted spoon; season with salt. Adjust the heat as needed between batches.
• Meanwhile, put the rolls on a baking sheet and bake until toasted, about 5 minutes. Spread the rémoulade on the cut sides and fill with lettuce, the shrimp and tomatoes. Serve with more hot sauce.

Steps:

• In a medium bowl, combine mayonnaise, Thai sweet chili sauce and Sriracha. Set aside.
• Combine lettuce and cabbage and divide between four plates. Set aside.
• Coat shrimp with cornstarch, mixing well with your hands.
• Heat a large skillet or wok on high heat, when hot add oil. When oil is hot add the shrimp to hot pan and cook tossing a few times until cooked through, about 3 minutes.
• Remove from pan and combine with the sauce coating well.
• Place shrimp on lettuce and top with scallions.