Serves 4
35 min
Shrimp Po' Boys
Recipe GLPR19a5e6528075b2
Crispy deep-fried shrimp sandwiches served on toasted French rolls with fresh tomatoes, crisp lettuce, tangy pickle chips, and creamy remoulade sauce. A New Orleans classic featuring seasoned cornmeal-and-flour-crusted shrimp that are golden and tender on the inside.
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Ingredients
1 1/4 cups all-purpose flour
3/4 cup finely ground cornmeal
1 3/4 teaspoons kosher salt
1 teaspoon smoked paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
3/4 cup buttermilk
2 tablespoons hot sauce
1 1/2 pounds medium uncooked shrimp, peeled and deveined
3 cups vegetable oil for deep-frying
4 (8-inch) French sandwich rolls
2 tablespoons olive oil
2 medium beefsteak tomatoes, about 12 ounces total
1/2 cup remoulade sauce, divided
1/2 small head iceberg lettuce
1/3 cup dill pickle chips
Directions
In a shallow bowl, combine the all-purpose flour, cornmeal, kosher salt, smoked paprika, cayenne pepper, garlic powder, onion powder, and freshly ground black pepper. Mix well to distribute all seasonings evenly.
In another shallow bowl, whisk together the buttermilk and hot sauce until combined.
Working in batches, dip each shrimp into the buttermilk mixture, allowing excess to drip off, then dredge thoroughly in the flour-cornmeal mixture, coating all sides. Place on a plate.
Heat the vegetable oil in a deep heavy-bottomed pot or deep fryer to 350°F.
Carefully place shrimp into the hot oil in small batches, being careful not to overcrowd the pan. Fry for 2 to 3 minutes, stirring occasionally, until the shrimp are golden brown and cooked through (flesh should be opaque and internal temperature should reach 145°F). Remove with a slotted spoon and drain on paper towels.
While the shrimp cooks, brush the cut sides of the French rolls with olive oil. Toast the rolls cut-side down in a skillet or toaster oven until golden and lightly crispy.
Slice the beefsteak tomatoes into thin rounds. Tear or cut the iceberg lettuce into large pieces.
Spread a thin layer of remoulade sauce on the bottom half of each toasted roll. Layer with lettuce, followed by tomato slices, then the crispy fried shrimp.
Top with dill pickle chips and remaining remoulade sauce. Close the sandwich with the top half of the roll.
Serve immediately while the shrimp is still warm and crispy.
