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1
First, make your sauce.
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2
Mix mayonnaise, mustard, ketchup, cider vinegar, horseradish, garlic powder and 2 teaspoons Cajun seasoning together.
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3
Taste and adjust seasonings to suit.
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4
(I added a little more horseradish and Cajun seasoning!)
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5
Thinly slice cabbage to equal one cup, and make carrot ribbons with a peeler.
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6
Chop green onions, using white and green parts.
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7
Spoon several tablespoons of the sauce over vegetables, and mix together.
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8
Put the sauce and the slaw in the fridge while you make the shrimp.
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9
Clean and peel shrimp, pat dry, and place in a bowl.
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10
Sprinkle with Cajun seasoning and pour in 1/2 cup buttermilk.
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11
Mix to coat shrimp completely.
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12
Mix masa harina and 2 T Cajun seasoning in another bowl.
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13
Pour remaining 3/4 cup buttermilk into a third bowl.
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14
Meanwhile heat 1 quart peanut oil, in a deep pan, to 350 degrees.
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15
Dredge shrimp in masa harina mixture.
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16
Dip again in buttermilk, then dredge once again in the masa harina.
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17
Fry 1-1/2 minutes on each side, until golden brown and crunchy.
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18
You will get a good result by only frying 4 to 6 at a time, allowing the oil to come back to full temp in between batches.
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19
Split and toast hoagie rolls, either under the broiler or in a cast-iron skillet.
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20
Spread each roll with some of the sauce, add 4 6 shrimp, a few slices of tomato, 1/4 cup of the slaw, and then top with a little more of the sauce.
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21
Note: Masa harina is a corn flour traditionally used for making tortillas and tamales.
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22
Its found in the International section of your grocery store, or along with the baking flours.
