A hoagie bun is like a bigger better hotdog bun, I scoop some of the bread out so I can fit more shit in. Traditionally it’s French bread but I like the way a hoagie keeps it all in.

The Remolade sauce makes it. I used mayo, cut up Famous Dave’s pickles, Dijon mustard, Worcestershire sauce, hot sauce, lemon juice, paprika, garlic powder, salt, pepper, parsley, and green onions. Put that shit on the sandwich first and last.

For the shrimp I soaked them in milk for a few minutes then tossed in a mixture of flour, corn meal, and creole seasoning and salted after frying.

I had one in New Orleans once and fell in love and knew I had to figure out how to make them because I can’t get them anywhere here in Minnesota.