Entrée: United States – Shrimp Po'boy

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 45 min

Total 1 hr 15 min

Ingredients

1 lb (450 g) large shrimp, peeled and deveined, tails removed
1 cup (240 ml) buttermilk
2 tsp hot sauce, plus more to taste
1 cup (120 g) all-purpose flour
1 cup (140 g) fine yellow cornmeal
2 tbsp Creole or Cajun seasoning
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 / 2 tsp cayenne pepper (optional)
1 tsp baking powder
1 tsp kosher salt, plus more to finish
1 / 2 tsp black pepper
Neutral oil for frying (about 2 qt / 2 L or enough for 2 inches depth)
1 / 2 cup (120 ml) mayonnaise
1 tbsp Creole mustard or whole-grain Dijon
1 tbsp fresh lemon juice
1 tsp hot sauce
1 tsp Worcestershire sauce
1 small garlic clove, finely grated
1 / 2 tsp paprika (for sauce)
1 tbsp chopped capers or dill pickles
1 tbsp finely chopped fresh parsley
Salt and black pepper, to taste (for sauce)
4 New Orleans–style French bread rolls or 2 crusty French baguette sections, split
2 tbsp (28 g) unsalted butter, softened
2 cups (180 g) shredded iceberg lettuce
2 medium ripe tomatoes, sliced
1 cup (120 g) dill pickle chips
Lemon wedges, for serving

Instructions

Make the remoulade: In a small bowl, combine mayonnaise, Creole mustard, lemon juice, hot sauce, Worcestershire, grated garlic, paprika, chopped capers/pickles, and parsley. Season with a pinch of salt and pepper. Cover and refrigerate until needed.
Marinate the shrimp: Pat shrimp dry with paper towels. In a bowl, stir together the buttermilk and 2 tsp hot sauce. Add shrimp and toss to coat. Chill for 15–30 minutes while you prepare the dredge and heat the oil.
Prepare the dredge: In a shallow dish, whisk together flour, cornmeal, Creole/Cajun seasoning, garlic powder, onion powder, paprika, cayenne (if using), baking powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Set a wire rack over a sheet pan for breaded and fried shrimp.
Heat the oil: Pour oil into a heavy pot or Dutch oven to a depth of about 2 inches (5 cm). Heat to 350°F (175°C), monitoring with a thermometer.
Dredge the shrimp: Working in batches, lift shrimp from the buttermilk, letting excess drip off. Toss in the dry mixture, pressing to help it adhere. Shake off excess and place on the prepared rack.
Fry the shrimp: Fry in batches without crowding until golden and crisp, 2–3 minutes per batch. Maintain oil temperature around 350°F (175°C). Transfer fried shrimp to a clean rack, sprinkle lightly with salt, and repeat with remaining shrimp.
Toast the bread: Split the rolls and spread cut sides with softened butter. Toast on a hot skillet/griddle or under the broiler until lightly golden.
Assemble the po’boys: Generously spread remoulade on both cut sides of the toasted bread. Layer with shredded lettuce, tomato slices, and pickle chips. Pile on hot fried shrimp, drizzle with a little more remoulade and hot sauce if desired, and finish with a squeeze of lemon.
Serve immediately while the shrimp are hot and crisp.