Shrimp
Shrimp Po' Boys
Crisp cornmeal-fried shrimp piled on a soft roll with lettuce, tomato, pickles and remoulade.
- Prep
- 25 mins
- Cook
- 15 mins
- Total
- 40 mins
- Serves
- 4
- Level
- Medium
A buttermilk soak and a flour-cornmeal coating give these shrimp a light, crunchy crust. The quick remoulade is just mayonnaise, mustard, pickle and spice. Fry at 350°F (175°C) and work in batches so the oil stays hot.
Ingredients
Serves 4
Directions
- Stir the shrimp, buttermilk and hot sauce together and let sit 15 minutes.
- Stir the mayonnaise, mustard, chopped pickles and 1 teaspoon of the Cajun seasoning for the remoulade. Chill until needed.
- Mix the flour, cornmeal and remaining Cajun seasoning in a shallow dish.
- Heat 2 inches of oil to 350°F (175°C). Lift a handful of shrimp from the buttermilk, let excess drip off, and coat in the cornmeal mixture.
- Fry in small batches 2 to 3 minutes, until deep golden and pink and opaque inside. Drain on a paper-towel-lined tray.
- Toast the rolls lightly. Spread both sides with remoulade, then add lettuce, tomato, shrimp and pickle slices.
Tips and make-ahead notes
- Shake off excess coating so the oil stays clean.
- Remoulade keeps 3 days refrigerated.
- Soft French bread is traditional; any soft sub roll works.
Nutrition per serving
- Calories
- 660
- Carbohydrates
- 62g
- Protein
- 32g
- Fat
- 30g
- Fiber
- 4g
- Sodium
- 1280mg
Estimated. Values change with brands, portion sizes and substitutions.
