Lucy Schaeffer
If you've never had Louisiana's iconic po' boy, this fried shrimp version is a great place to start. Dressed with crunchy shredded iceburg, juicy tomatoes, and a creamy and briny remoulade-esque sauce, this imposing sandwich will take you to the fern and Spanish moss-lined streets of NOLA in seconds flat.
Pro Tips:
Outside of Louisiana and states surrounding it, po' boy bread can be hard to come by. Its light and airy texture and thin, crispy crust is a po' boy trademark, but can be substituted with a French hero or roll, or even ciabatta.
The remoulade? Totally optional. If you'd like, replace it with a slather of mayo and some pickle chips to maintain some creaminess and briny crunch.
Peanut oil will get your shrimp SUPER crispy, but it's a little more pricey than veggie oil. Either will work for this recipe!
Louisiana-made Crystal Hot Sauce is a natural pairing for this sandwich — keep a bottle on the table for spice-lovers to add their own.
Made this? Let us know how it went in the comment section below!
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Yields: 2 servings
Prep Time: 0 hours 35 mins
Total Time: 0 hours 45 mins
For remoulade:
mayonnaise
horseradish
Dijon mustard
small dill pickle, finely minced
lemon zest
lemon juice
smoked paprika
Kosher salt
Freshly ground black pepper
For shrimp:
medium shrimp, peeled and deveined
kosher salt, plus more for seasoning shrimp
freshly cracked black pepper, plus more for seasoning
buttermilk
onion powder
garlic powder
to 1/2 tsp ground cayenne, depending on spice preference
all-purpose flour
hot sauce, such as Crystal (optional)
cornmeal
(or about 3 cups) peanut or vegetable oil, for frying
To serve:
loaves po' boy bread or large French hero, halved lengthwise
Shredded iceberg lettuce
Thinly sliced tomato
- Make remoulade: combine all remoulade ingredients in a small bowl and whisk until combined. Season to taste with salt and pepper. Refrigerate while preparing the rest of the sandwich.
- Pat shrimp dry and season with salt and pepper. In a large bowl, combine buttermilk, 1 teaspoon salt, 1/2 teaspoon pepper, onion powder, garlic powder, cayenne, flour, and hot sauce if using. Whisk until smooth.
- Place cornmeal in another large bowl, and line a baking sheet with parchment paper.
- Add shrimp to bowl with buttermilk mixture and toss until shrimp are completely coated. Working one at a time, remove shrimp from bowl, allowing excess batter to drip off, then place in bowl with cornmeal. Toss until shrimp is completely coated in cornmeal, then transfer to prepared baking sheet. Repeat until all shrimp are breaded.
- Add oil to a medium, heavy-bottomed pot (the oil should be at least 3” deep, and no higher than halfway up the pan) over medium heat, using a thermometer to track the temperature of the oil. When it reaches 350°, add a quarter of the shrimp and fry until golden, about 1 1/2 minutes. Transfer to a paper towel-lined plate and season with salt immediately. Continue process until all shrimp are fried.
- Build sandwiches: spread both cut sides of each hero with remoulade. Divide shrimp between the two, then top with iceberg and tomato.
Lucy Schaeffer
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March 30, 2021 at 02:05AM
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Best Shrimp Po' Boy Recipe - How To Make Shrimp Po' Boys - Delish.com
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