Shrimp Po' Boy with Rosemary Brown Butter Chips

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Ingredients

Combine the flour, garlic powder, onion powder, seafood seasoning and some salt and pepper in a bowl; mix to blend. In a second bowl, whisk the eggs with a little water. Pour the cornmeal into a third bowl.
Coat the shrimp by placing them first in the seasoned flour, then in the egg and last in the cornmeal. Transfer to a tray until it’s time to fry.
Bruise the rosemary with the back of a knife and place in a medium bowl with water to cover. Thinly slice the sweet potato and add to the rosemary-infused water. Let sit for at least 10 min prior to frying.
Thinly slice the carrots, green cabbage and red cabbage, and toss with the apple cider vinegar, mayonnaise, and salt and pepper to taste
In a small saucepot over medium heat, combine the chipotles in adobo, honey and brown sugar. Bring just to a simmer, then turn off heat.
Combine the butter and white sugar in another small saucepot over medium-high heat. Cook, stirring, until the sugar melts and the butter foams and then browns.
Pour about 2 inches of oil into a large heavy saucepan and heat over medium-high heat. Fry the sweet potatoes until crispy, then toss with the brown butter-sugar mixture.
Fry the shrimp until golden brown. Let drain.
Toast and hinge the French rolls. Layer the rolls with slaw and shrimp, and drizzle with chipotle sauce.