Description
This Shrimp Po' Boy recipe features medium-sized shrimp seasoned with a flavorful blend of spices, then fried to a golden crisp. The shrimp are piled high on French loaves and topped with a tangy, creamy Creole remoulade sauce, shredded iceberg lettuce, sliced tomatoes, and dill pickles for garnish. Perfect for a satisfying and classic Louisiana-style sandwich.
Ingredients
Scale
Remoulade Sauce
- 1 cup mayonnaise
- 2 tbsp dill pickle relish
- 1 tbsp fresh lemon juice
- 2 tsp hot sauce
- 2 tsp capers, roughly chopped
- 1 1/2 tsp paprika
- 1 tsp Creole mustard or Dijon mustard
- 1 tsp Worcestershire sauce
- 2 garlic cloves, minced
Shrimp Seasoning
- 3 tsp kosher salt
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
Shrimp and Batter
- 2 lbs raw medium shrimp (about 45), peeled, deveined, tail off
- 1 1/2 cup all-purpose flour
- 1 cup yellow cornmeal
- 1 cup buttermilk
- 3 tbsp hot sauce
- Canola or vegetable oil for frying
Sandwich Assembling
- 4 French loaves (8 inches long, split horizontally)
- Dill pickles, for garnish
- Shredded iceberg lettuce
- Sliced tomatoes
Instructions
- Prepare the Remoulade Sauce: In a mixing bowl, combine mayonnaise, dill pickle relish, lemon juice, hot sauce, chopped capers, paprika, Creole mustard, Worcestershire sauce, and minced garlic. Stir well until the mixture is smooth and well incorporated. Refrigerate until ready to use to meld flavors.
- Season the Shrimp: In a small bowl, mix kosher salt, smoked paprika, garlic powder, cayenne pepper, and black pepper. Toss the peeled and deveined shrimp in this seasoning evenly to coat all pieces.
- Mix the Batter: In a separate bowl, whisk together the all-purpose flour and yellow cornmeal. In another bowl, combine buttermilk and hot sauce. Dip each seasoned shrimp first into the buttermilk mixture, then dredge in the flour and cornmeal mixture, ensuring a thorough coating.
- Heat the Oil: Pour canola or vegetable oil into a deep frying pan or skillet to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C) or until a small amount of batter dropped into the oil sizzles and rises to the surface quickly.
- Fry the Shrimp: Carefully place the breaded shrimp into the hot oil in batches, avoiding overcrowding. Fry each batch for 2 to 3 minutes, turning occasionally, until golden brown and crispy. Remove the shrimp with a slotted spoon and drain on paper towels.
- Prepare the Sandwiches: Slice the French loaves lengthwise, and lightly toast them if desired. Spread a generous amount of remoulade sauce on both sides of the bread. Layer the fried shrimp evenly onto the bottom halves.
- Add Fresh Toppings: Top the shrimp with shredded iceberg lettuce, sliced tomatoes, and dill pickles. Cover with the top halves of the loaves.
- Serve: Cut the sandwiches into portions and serve immediately while the shrimp are still warm and crispy.
Notes
- For an extra spicy kick, increase the cayenne pepper or add extra hot sauce to the remoulade sauce.
- If buttermilk is unavailable, substitute with regular milk mixed with 1 tablespoon of lemon juice or vinegar.
- To keep fried shrimp crispy, drain thoroughly on a wire rack over paper towels rather than just paper towels.
- You can substitute the French loaves with good-quality hoagie rolls or baguettes if preferred.
- Make the remoulade sauce a few hours ahead of time to deepen the flavor.
Nutrition
- Serving Size: 1 sandwich
- Calories: 511 kcal
- Sugar: 6 g
- Sodium: 1325 mg
- Fat: 14.5 g
- Saturated Fat: 2.75 g
- Unsaturated Fat: 10.75 g
- Trans Fat: 0.025 g
- Carbohydrates: 70 g
- Fiber: 3.75 g
- Protein: 25.25 g
- Cholesterol: 99 mg
