Shrimp Po'Boy Sandwich

About This Recipe

The shrimp po'boy is a New Orleans icon: plump Gulf shrimp coated in seasoned cornmeal, fried until shatteringly crisp, and tucked into a long, airy loaf of New Orleans French bread with a crackly crust and pillowy crumb. To order it 'dressed' means piled with shredded lettuce, sliced tomato, pickles, and a swipe of garlicky remoulade. The contrast between the crunchy shrimp, cool crisp vegetables, and tangy sauce is what makes the sandwich legendary. Born in the working-class neighborhoods of the city, it remains the quintessential Louisiana lunch. A buttermilk soak and a hot oil temperature are the keys to keeping the coating crunchy and the shrimp juicy inside.

Ingredients

Serves 4

• 1.5 lbsmedium shrimp(peeled and deveined)
• 1 cupbuttermilk
• 1 tbspLouisiana hot sauce
• 1 cupyellow cornmeal
• 0.5 cupall-purpose flour
• 2 tspCajun seasoning
• 0.75 cupmayonnaise
• 2 tbspCreole mustard
• 1 tbsppickle relish
• 2French bread loaves(or 4 small rolls)
• 2 cupsshredded iceberg lettuce
• 2tomatoes(sliced)
• 1 qtvegetable oil(for frying)

Instructions

1. 1

   Marinate the shrimp

   Toss the shrimp with buttermilk and hot sauce in a bowl. Let them soak 15-20 minutes; the acid gently tenderizes the shrimp while the buttermilk helps the cornmeal coating cling.

2. 2

   Make the remoulade

   Whisk mayonnaise, Creole mustard, relish, and a teaspoon of Cajun seasoning together. Refrigerate so the flavors meld while you fry.

   A squeeze of lemon and a dash of hot sauce sharpens the sauce.

3. 3

   Set up the dredge

   Combine cornmeal, flour, and remaining Cajun seasoning in a shallow dish. Lift shrimp from the buttermilk, letting excess drip off, then toss in the cornmeal until fully coated.

4. 4

   Heat the oil

   Heat 2 inches of oil to 360F in a heavy pot. Use a thermometer; oil that is too cool gives a greasy, soggy crust, while too hot burns the coating before the shrimp cook.

   Maintain temperature by frying in small batches.

5. 5

   Fry the shrimp

   Fry the shrimp in batches 2-3 minutes until golden and crisp, turning once. Drain on a wire rack rather than paper towels so the bottoms stay crunchy. Season immediately with salt.

6. 6

   Toast the bread

   Split the French bread and toast lightly until the crust crackles. Spread both cut sides generously with the chilled remoulade sauce.

7. 7

   Dress and serve

   Pile the hot fried shrimp onto the bread, then top with shredded lettuce, tomato slices, and pickles. Press gently, cut into portions, and serve immediately while crisp.

Variations

• •

  Make an oyster po'boy by swapping fried oysters for the shrimp.

• •

  Add melted provolone for a richer, gooier sandwich.

• •

  Use a roast beef and gravy filling for the classic debris po'boy.

• •

  Spice the remoulade with extra cayenne and horseradish for a fiery kick.

Storage

Po'boys are best eaten fresh and do not store well assembled. Keep fried shrimp and components separate; refrigerate shrimp up to 2 days and re-crisp in a hot oven before building.

Frequently Asked Questions