Shrimp Po’Boy by me

by

Ingredients

For the Remoulade Sauce

  • 1 1/4 cup mayonnaise
  • 2 1/2 tablespoons spicy brown mustard
  • 1 tablespoon paprika
  • 1 tablespoon finely chopped fresh parsley
  • 2 teaspoons prepared horseradish
  • 2 teaspoons lemon juice
  • 1 teaspoon Creole seasoning
  • 1 teaspoon pickle juice (dill or sweet)
  • 1 teaspoon hot sauce
  • 1 cloves garlic , grated
  • grind of black pepper

For the Fried Shrimp

  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 pound raw medium shrimp , peeled and deveined, tail removed, patted dry
  • 3/4 cup all-purpose flour
  • 1/2 cup fine cornmeal
  • 1/2 cup buttermilk
  • 1 tablespoon hot sauce
  • Canola or Vegetable oil , for frying

For Assembly

  • 4 (8-inch) French loaves , split horizontally
  • 1/2 head iceberg lettuce , shredded
  • 2-3 tomatoes , sliced 1/4 inch thick
  • 3-4 large dill pickles rounds , sliced into rounds

Instructions

For the Remoulade Sauce

  • Whisk everything together and chill in the refrigerator until ready to use.

For the Fried Shrimp

  • In a medium bowl, whisk together the salt, paprika, garlic powder, black pepper, and cayenne pepper; divide the spice mixture in half.
  • Place shrimp in a bowl and toss to coat with half of the spice mixture.
  • In another bowl, whisk together the flour, cornmeal, and the remaining half of the spice mixture.
  • In a 3rd bowl, whisk together the buttermilk and hot sauce.
  • Dip seasoned shrimp in the buttermilk, then coat with flour mixture shaking off any excess.
  • Pour oil to a depth of 2-inches into a deep, wide pot. Heat the oil to 350 degrees F.
  • Working in batches, fry shrimp until golden brown, about 2-3 minutes per batch. Transfer to paper towels to drain.

To Assemble the Po’ Boys

  • To assemble the sandwiches, slice the bread loaves almost all the way through and slather top and bottom with the remoulade sauce.
  • Put a layer of shredded lettuce on the bottom of the sandwich, followed by tomato slices and pickles. Top with the shrimp.
  • Press the top of the bread down on the bottom, compressing the sandwich a little.
  • Enjoy!