Shrimp Po' Boy Sandwich
Shrimp Po' Boy is a classic Louisiana sandwich that is typically made with deep-fried shrimp and served on a French bread roll. Here's a recipe to make your own Shrimp Po' Boy at home:
Ingredients
For the Remoulade Sauce
- 1 1/4 cup mayonnaise
- 2 1/2 tablespoons spicy brown mustard
- 1 tablespoon paprika
- 1 tablespoon finely chopped fresh parsley
- 2 teaspoons prepared horseradish
- 2 teaspoons lemon juice
- 1 teaspoon Creole seasoning
- 1 teaspoon pickle juice (dill or sweet)
- 1 teaspoon hot sauce
- 1 cloves garlic , grated
- grind of black pepper
For the Fried Shrimp
- 1 1/2 teaspoons kosher salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 1 pound raw medium shrimp , peeled and deveined, tail removed, patted dry
- 3/4 cup all-purpose flour
- 1/2 cup fine cornmeal
- 1/2 cup buttermilk
- 1 tablespoon hot sauce
- Canola or Vegetable oil , for frying
For Assembly
- 4 (8-inch) French loaves , split horizontally
- 1/2 head iceberg lettuce , shredded
- 2-3 tomatoes , sliced 1/4 inch thick
- 3-4 large dill pickles rounds , sliced into rounds
Instructions
For the Remoulade Sauce
- Whisk everything together and chill in the refrigerator until ready to use.
For the Fried Shrimp
- In a medium bowl, whisk together the salt, paprika, garlic powder, black pepper, and cayenne pepper; divide the spice mixture in half.
- Place shrimp in a bowl and toss to coat with half of the spice mixture.
- In another bowl, whisk together the flour, cornmeal, and the remaining half of the spice mixture.
- In a 3rd bowl, whisk together the buttermilk and hot sauce.
- Dip seasoned shrimp in the buttermilk, then coat with flour mixture shaking off any excess.
- Pour oil to a depth of 2-inches into a deep, wide pot. Heat the oil to 350 degrees F.
- Working in batches, fry shrimp until golden brown, about 2-3 minutes per batch. Transfer to paper towels to drain.
To Assemble the Po’ Boys
- To assemble the sandwiches, slice the bread loaves almost all the way through and slather top and bottom with the remoulade sauce.
- Put a layer of shredded lettuce on the bottom of the sandwich, followed by tomato slices and pickles. Top with the shrimp.
- Press the top of the bread down on the bottom, compressing the sandwich a little.