Shrimp Po'Boy
A classic New Orleans sandwich featuring crispy fried shrimp seasoned with Cajun spices, served on French rolls with fresh vegetables and rémoulade sauce. This hearty sandwich combines crunchy breaded shrimp with cool, crisp toppings for the perfect blend of flavors and textures.
Ingredients
- •2½ teaspoons kosher salt
- •1 teaspoon cayenne pepper
- •1 teaspoon garlic powder
- •1 teaspoon paprika
- •½ teaspoon dried oregano
- •½ teaspoon dried thyme
- •½ teaspoon freshly ground black pepper
- •½ teaspoon onion powder
- •2 cups vegetable oil
- •1½ pounds medium shrimp
- •1 cup buttermilk
- •1½ cups all-purpose flour
- •1 cup cornmeal
- •4 rolls French rolls
- •½ cup Rémoulade Sauce
- •2 cups iceberg lettuce
- •2 whole tomatoes
- •8 slices dill pickles
- •1 bottle hot pepper sauce
- •Crystal hot sauce
Cooking Instructions
- 1.
Whisk first 8 ingredients in a small bowl to blend.
2 min
- 2.
Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°.
10 min
- 3.
Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.
5 min
- 4.
Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
20 min
- 5.
Open rolls and spread cut sides with rémoulade. Top with lettuce, tomato, pickles, and shrimp. Serve with hot sauce, if desired.
5 min
