Serves 2
30 min
Shrimp Po'boys
Recipe GLPR503344d78b1b98
Classic Louisiana-style shrimp sandwiches featuring crispy fried shrimp on crusty rolls topped with fresh tomatoes, lettuce, and a spicy remoulade. The shrimp are marinated in buttermilk and hot sauce, then coated in a seasoned flour and cornmeal mixture before being fried to golden perfection.
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Ingredients
1 pound medium peeled and deveined shrimp
1 cup buttermilk
¼ cup hot sauce, divided
1 tablespoon kosher salt, plus more to taste
1 cup all-purpose flour
¾ cup yellow cornmeal
½ teaspoon cayenne pepper
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper
¼ cup mayonnaise
vegetable oil for frying
2 two 10-inch po'boy rolls or French hero rolls, halved lengthwise
1 beefsteak tomato, thinly sliced
1 cup shredded iceberg lettuce
2 tablespoons thinly sliced cornichons
Directions
In a medium bowl, whisk together the buttermilk, 2 tablespoons of the hot sauce, and 1 teaspoon of the salt until well combined.
Place the shrimp in the buttermilk mixture and stir to coat evenly. Cover and refrigerate for 1 hour to allow the flavors to infuse.
In a shallow bowl, combine the flour, cornmeal, cayenne pepper, dried oregano, dried thyme, garlic powder, black pepper, and remaining salt. Mix thoroughly until the dry ingredients are evenly distributed.
Remove the shrimp from the buttermilk marinade and gently tap each one to remove excess liquid. Working in small batches, place the shrimp in the seasoned flour mixture and toss gently to coat all sides evenly, shaking off any excess flour.
Pour vegetable oil into a medium Dutch oven or heavy-bottomed pot to a depth of 2 inches. Heat the oil over medium-high heat to 350°F, using a thermometer to monitor the temperature.
Carefully lower batches of 5 to 6 coated shrimp into the hot oil and fry for approximately 1 minute, or until the coating turns golden brown and crispy. Make sure the oil returns to 350°F between batches for consistent cooking.
Using a slotted spoon, transfer the fried shrimp to a paper towel-lined plate to drain any excess oil.
In a small bowl, combine the remaining 2 tablespoons of hot sauce, mayonnaise, and sliced cornichons. Stir until well mixed to create the spicy spread.
Spread a thin layer of the spicy mayonnaise mixture on the inside of each roll's bottom half.
Divide the hot fried shrimp evenly between the two rolls, arranging them on top of the spicy spread.
Top each portion of shrimp with sliced beefsteak tomato and shredded iceberg lettuce, distributing them evenly.
Close each sandwich with the top half of the roll and serve immediately while the shrimp are still warm and crispy.
