Name: Shrimp Po'Boy
Yield: Makes 4 servings
Ingredients: 2½ teaspoons kosher salt; 1 teaspoon cayenne pepper; 1 teaspoon garlic powder; 1 teaspoon paprika; ½ teaspoon dried oregano; ½ teaspoon dried thyme; ½ teaspoon freshly ground black pepper; ½ teaspoon onion powder; Vegetable oil for frying; 1½ pounds medium shrimp (about 36), peeled, deveined; 1 cup buttermilk; 1½ cups all-purpose flour; 1 cup cornmeal; 4 8" French rolls, split horizontally; Rémoulade Sauce or mayonnaise; Shredded iceberg lettuce; Sliced tomatoes; Dill pickles; Hot pepper sauce (optional), preferably Crystal

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Photo by Marcus Nilsson

The paper-thin crust and pillowy crumb of a New Orleans—style French roll is essential to this classic sandwich—as is Crystal hot sauce.

Recipe information

Yield
Makes 4 servings

Ingredients

2½ teaspoons kosher salt

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon dried oregano

½ teaspoon dried thyme

½ teaspoon freshly ground black pepper

½ teaspoon onion powder

Vegetable oil for frying

1½ pounds medium shrimp (about 36), peeled, deveined

1 cup buttermilk

1½ cups all-purpose flour

1 cup cornmeal

4 8" French rolls, split horizontally

Rémoulade Sauce or mayonnaise

Shredded iceberg lettuce

Sliced tomatoes

Dill pickles

Hot pepper sauce (optional), preferably Crystal

Preparation

Step 1
Whisk first 8 ingredients in a small bowl to blend.
Step 2
Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°.
Step 3
Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.
Step 4
Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
Step 5
Open rolls and spread cut sides with rémoulade. Top with lettuce, tomato, pickles, and shrimp. Serve with hot sauce, if desired.

TagsSandwich Cajun & Creole Southern American Shrimp Shellfish Seafood Main Dinner Nut Free Fry Bon Appétit

Recipe notes

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