Shrimp Po'Boys

1. Step 1In shallow bowl, whisk together cornmeal, flour, 11/2 teaspoons Cajun seasoning, and 1/2 teaspoon salt. In second bowl, whisk together eggs and 2 tablespoons sour cream.
2. Step 2Dip shrimp in cornmeal mixture, then egg mixture, letting excess drip off, then in cornmeal mixture again; press gently to make cornmeal adhere. Transfer to plate and refrigerate 10 minutes.
3. Step 3Meanwhile, make rémoulade: In small bowl, stir together mayonnaise, relish, mustard, and remaining 3 tablespoons sour cream and 1/4 teaspoon Cajun seasoning.
4. Step 4Heat 2 tablespoons oil in large skillet on medium. Add half of shrimp and cook undisturbed until golden brown, about 2 minutes. Flip and cook on second side until coating is crisp and shrimp is opaque throughout, 1 to 2 minutes. Repeat with remaining 2 tablespoons oil and shrimp.
5. Step 5Spread rolls with remoulade, then fill with shrimp, lettuce, and tomatoes. 

Note: Brands of Cajun seasoning vary in salt level, so adjust the salt in the recipe as needed.