Shrimp Po' Boy
Golden fried Gulf shrimp piled high on a split French roll with classic remoulade, crisp lettuce, and tomato — a beloved New Orleans lunch that is messy in the best possible way.
Ingredients
- 1 lb large shrimp (26-30 count), peeled, deveined
- 1/2 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 2 tsp Cajun seasoning
- 1/2 cup buttermilk
- 2 tsp Louisiana-style hot sauce
- 2/3 cup vegetable oil
- 4 French po' boy rolls (or hoagie rolls), split lengthwise
- 6 tbsp mayonnaise
- 2 tbsp Creole mustard (or whole-grain mustard)
- 2 tsp prepared horseradish
- 2 tsp fresh lemon juice
- 2 cups shredded iceberg lettuce, shredded
- 2 roma tomatoes, sliced thin
- 1/2 cup dill pickle slices
Instructions
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1
Make the remoulade: whisk together 6 tbsp mayonnaise, 2 tbsp Creole mustard (or whole-grain mustard), 2 tsp prepared horseradish, 2 tsp fresh lemon juice, and a pinch of Cajun seasoning in a small bowl. Refrigerate until needed.
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2
Combine 1/2 cup yellow cornmeal, 1/4 cup all-purpose flour, and the remaining 2 tsp Cajun seasoning in a shallow dish. In another shallow dish, whisk 1/2 cup buttermilk with 2 tsp Louisiana-style hot sauce.
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3
Toss 1 lb peeled, deveined large shrimp (26-30 count) in the buttermilk mixture, let excess drip off, then dredge in the cornmeal mixture, pressing to coat.
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4
Heat 2/3 cup vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Fry the shrimp in batches until golden and cooked through, about 2 minutes per side. Shrimp should reach an internal temperature of 145°F (63°C). Drain on paper towels.
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5
Toast the cut sides of 4 split lengthwise French po' boy rolls (or hoagie rolls) in the same skillet (or under the broiler) until lightly golden.
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6
Spread remoulade generously on both cut sides of the toasted rolls. Pile on 2 cups shredded shredded iceberg lettuce, 2 sliced thin roma tomatoes, 1/2 cup dill pickle slices, and the fried shrimp. Serve immediately.