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Shrimp Po' Boy

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Total Time: 19 minutes
Servings: 4

Ingredients

  • 2 1/2 teaspoons kosher salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon onion powder
  • Vegetable oil for frying
  • 1 1/2 pounds medium shrimp (about 36), peeled, deveined
  • 1 cup buttermilk
  • 1 1/2 cups all-purpose flour
  • 1 cup cornmeal
  • 4 8"- long French rolls, split horizontally
  • Rémoulade Sauce or mayonnaise
  • Shredded iceberg lettuce
  • Sliced tomatoes
  • Dill pickles (I love using bread and butter pickles)
  • Hot sauce

REMOULADE SAUCE:

  • 1 1/4 cups mayonnaise
  • 1/4 cup mustard (Creole mustard if possible)
  • 1 Tbsp sweet paprika
  • 1-2 teaspoons Cajun or Creole seasoning
  • 2 teaspoons prepared horseradish
  • 1 teaspoon pickle juice (dill or sweet, whichever you like best)
  • 1 teaspoon Tabasco
  • 1 large clove garlic, minced and smashed

Instructions

To make the remoulade sauce:

  • In a medium bowl, mix all the ingredients together. Refrigerate until ready to use. If possible, make a day or 2 ahead to give all the flavors time to meld together.
  • In a small bowl, whisk first 8 ingredients and set aside.
  • Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°.
  • Place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat.
  • Pour buttermilk into another medium bowl. In another medium bowl, whisk the flour and cornmeal.
  • Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Give a gentle shake to remove any excess flour.
  • Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch.
  • Transfer to a plate lined with paper towels. The paper towels will absorb excess oil, because you definitely don't want the shrimp to taste greasy.
  • Open rolls and spread cut sides with rémoulade.
  • Top with lettuce, tomato, pickles, and shrimp.
  • Serve with hot sauce, for a little extra kick.