For the remoulade: Mix together the mayonnaise, celery, hot sauce, green onions, pickles, lemon juice, lime juice and mustard, stirring until fully combined. Season with salt and black pepper. Taste the remoulade; it should be strong with mustard, citrus and spice, with the creaminess and texture of the mayo and vegetables.
For the slaw: Mix together the cabbages and carrots. Place the corn kernels on top, and then mix in 1 tablespoon of the remoulade.
For the shrimp: Heat the canola oil in a pot to 350 degrees F. Put the cornmeal into a mixing bowl and break eggs into another mixing bowl. Whip the eggs until fully scrambled.
Dust the shrimp with the cornmeal first, then dip into the egg mixture, using one hand for dry and one for wet. Pat the excess egg off the shrimp on the side of bowl, before placing the shrimp back into the bowl with the cornmeal. Toss until fully breaded.
Carefully drop the shrimp into the hot oil. Fry until floating with a nice golden color, about 2 minutes 30 seconds. Transfer to paper towels and sprinkle liberally with salt and pepper.
Toss the shrimp into the bowl with the slaw and mix together. Lay the shrimp side by side in the rolls and top with the slaw. Spoon a little remoulade over the top of the shrimp and garnish with the green onions.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Dock & Roll