Shrimp Po'Boy with Remoulade Sauce
Serves:
4 people
Prep Time:
00h 40
Cook Time:
00h 20
For an authentic po’ boy, Ree calls on New Orleans native and author Jocelyn Delk Adams. Cajun fried shrimp, piled high on a french baguette, gets drizzled with a creole-inspired remoulade.
Credit: This inspiring receipe is brought to you by Grandbaby Cakes
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Ingredients and Method
Ingredients
- FOR THE REMOULADE SAUCE:
- 1 cup mayonnaise
- 2 tablespoons dill pickle relish
- 1 tablespoon fresh lemon juice
- 2 teaspoons hot sauce
- 2 teaspoons capers, roughly chopped
- 1 1/2 teaspoons paprika
- 1 teaspoon Creole or Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic, minced
- FOR THE FRIED SHRIMP:
- 3 teaspoons kosher salt
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 2 pounds shrimp, shelled and deveined, tail off
- canola or vegetable oil for frying
- 1 1/2 cup all-purpose flour
- 1 cup cornmeal
- 1 cup buttermilk
- 3 tablespoons hot sauce
- FOR THE PO'BOY ASSEMBLY:
- 4 8 inch long French loaves split horizontally
- Dill pickles, for garnish
- shredded iceberg lettuce
- sliced tomatoes
Method
- FOR THE REMOULADE SAUCE: Mix everything together and chill in the refrigerator until you are finished frying the shrimp
- FOR THE FRIED SHRIMP: Mix the salt, paprika, garlic powder, cayenne pepper, and black pepper together then divide the spice mixture in half
- Season the shrimp with half of the spice mixture
- Mix the flour, cornmeal and the rest of the spice mixture together in a bowl
- In a separate bowl, mix the buttermilk and hot sauce together
- Dip seasoned shrimp in the buttermilk, then coat with flour mixture shaking off any excess. If you like a thicker coating you can repeat this step. Chill the shrimp in the refrigerator for 20 minutes.
- Pour the oil into a deep, wide pot to the depth of about 2 inches. Heat the oil to 350° Fahrenheit
- Working in batches, fry shrimp until golden brown about 3-4 minutes per batch. Transfer to paper towels to drain.
- TO ASSEMPLE PO'BOY: Build your sandwich with on the French bread with mayonnaise or Remoulade, dress your sandwich with lettuce, tomato, and pickles then pile on the shrimp.
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