Entree: United States – Gulf Coast – Po' Boy Sandwich (Crispy fried seafood or roast meat served in a New Orleans-style French roll with Creole remoulade and salad toppings)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

- 1 lb (454 g) raw medium shrimp, peeled and deveined
- 1 cup (125 g) all-purpose flour
- 1/2 cup (60 g) yellow cornmeal
- 1 tbsp (15 g) paprika
- 1 tsp (6 g) kosher salt
- 1 tsp (2 g) ground black pepper
- 1/2 tsp (1 g) garlic powder
- 1/4 tsp (0.5 g) cayenne pepper (optional)
- 1 cup (240 ml) buttermilk
- 3 cups (720 ml) vegetable oil for frying
- 4 French sandwich rolls, approx. 6 oz (170 g) each, split lengthwise
- 2 cups (100 g) shredded iceberg lettuce
- 1 medium tomato, sliced, approx. 6 oz (170 g)
- 1/2 cup (120 g) sliced dill pickles
- 1/2 cup (120 ml) mayonnaise
- 2 tbsp (30 ml) Creole or Dijon mustard
- 1 tbsp (15 ml) ketchup
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) lemon juice
- 1 clove (about 3 g) garlic, minced
- Salt and black pepper to taste

Instructions

1. In a bowl combine buttermilk and 1/2 tsp (3 g) salt; add shrimp and refrigerate to marinate 15–30 minutes.
2. Meanwhile whisk together flour, cornmeal, paprika, remaining 1/2 tsp (3 g) salt, black pepper, garlic powder, and cayenne in a shallow dish.
3. Make remoulade by mixing mayonnaise, Creole mustard, ketchup, Worcestershire, lemon juice, minced garlic, and a pinch of salt and pepper; refrigerate until assembly.
4. Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Drain shrimp, dredge in the flour mixture to evenly coat, shaking off excess.
5. Fry shrimp in batches 2–3 minutes until golden and cooked through; transfer to a wire rack or paper towel-lined tray and lightly season with salt.
6. Lightly toast the insides of the rolls in a dry skillet or under a broiler. Spread remoulade on both cut sides of each roll, layer shredded lettuce, tomato slices, fried shrimp, and pickles; close sandwich and serve immediately.