Shrimp Po'Boy

Name: Shrimp Po'Boy
Total time: 30 min
Cuisine: Creole
Ingredients: ¾ cup Mayonnaise; 2 tablespoon Coarse grain or Creole mustard; 1 tablespoon Capers, drained and chopped; 1 tablespoon Hot sauce; 1 tablespoon Fresh lemon juice; 2 teaspoon Prepared horseradish; 1½ teaspoon Creole seasoning; 1 teaspoon Worcestershire sauce; 1 Garlic clove, grated; 1 inch Vegetable or peanut oil, for frying; 1 cup Buttermilk; 2 cup Yellow cornmeal; 2 tablespoon Creole seasoning; 2 pound Medium shrimp, peeled and deveined; Salt, to taste; 6 Hoagie rolls or 6-inch pieces of French bread, split lengthwise; 3 cup Shredded iceberg lettuce; 2 Tomatoes, thinly sliced; ½ cup Dill pickle chips; Hot sauce, for serving

Recipe GLPR786189f7ac1048

Creole

Appetizer

30 min

Oven

Stovetop

SNAP eligible

A classic New Orleans-style shrimp sandwich featuring crispy fried shrimp coated in cornmeal and seasoning, piled onto a crusty hoagie roll with fresh lettuce, tomatoes, and pickles, then dressed with a zesty Creole-inspired remoulade sauce made with mayonnaise, mustard, capers, and horseradish.

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Ingredients

¾ cup Mayonnaise

2 tablespoon Coarse grain or Creole mustard

1 tablespoon Capers, drained and chopped

1 tablespoon Hot sauce

1 tablespoon Fresh lemon juice

2 teaspoon Prepared horseradish

1½ teaspoon Creole seasoning

1 teaspoon Worcestershire sauce

1 Garlic clove, grated

1 inch Vegetable or peanut oil, for frying

1 cup Buttermilk

2 cup Yellow cornmeal

2 tablespoon Creole seasoning

2 pound Medium shrimp, peeled and deveined

Salt, to taste

6 Hoagie rolls or 6-inch pieces of French bread, split lengthwise

3 cup Shredded iceberg lettuce

2 Tomatoes, thinly sliced

½ cup Dill pickle chips

Hot sauce, for serving

Directions

Make the remoulade sauce: In a medium bowl, combine the mayonnaise, mustard, capers, hot sauce, lemon juice, horseradish, 1½ teaspoons Creole seasoning, Worcestershire sauce, and grated garlic. Whisk until the ingredients are fully incorporated and smooth. Set the sauce aside.
Prepare the shrimp for frying: Pour the buttermilk into a shallow bowl. In another shallow bowl, mix together the cornmeal and 2 tablespoons of Creole seasoning. Heat 1 inch of oil in a large cast-iron skillet over medium heat until it reaches 375°F. Working in batches to avoid overcrowding, dip each shrimp into the buttermilk, letting the excess drip back into the bowl, then coat thoroughly in the cornmeal mixture, shaking off any extra.
Fry the shrimp in batches until they are golden brown and crispy, approximately 2 to 3 minutes, turning occasionally for even cooking. Use a slotted spoon to transfer the cooked shrimp to a paper towel-lined baking sheet to drain. Sprinkle the shrimp with salt to taste while they are still warm.
Assemble the sandwiches: Spread the remoulade sauce generously on the cut sides of each hoagie roll. Layer the lettuce, sliced tomatoes, pickle chips, and fried shrimp onto each roll. Serve immediately with hot sauce and any remaining remoulade sauce on the side for dipping or additional topping.

Comments

Grocery List Plus Editorial Staff4

This is a solid Charlotte weeknight if you grab shrimp from a coastal grocer or Whole Foods, since the major chains stock frozen shrimp that works fine here—none of the specialty ingredients (capers, horseradish, creole seasoning) force a second stop at Harris Teeter or ALDI. Cost per serving runs about $6–$7 for the protein and hoagie roll, which is reasonable for a meal that reads as restaurant-quality. The stated 30 minutes is honest for assembly and shallow frying, though you'll want to pat shrimp dry to avoid splattering and bread them just before cooking. It's a crispy-same-night dish that doesn't reheat well, and the fussiness of breading and frying in oil makes it less friendly than a sheet-pan supper, but it's neither difficult nor demanding of constant attention for a home cook.