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

  1. FOR THE REMOULADE SAUCE: Mix everything together and chill in the refrigerator until you are finished frying the shrimp
  2. FOR THE FRIED SHRIMP: Mix the salt, paprika, garlic powder, cayenne pepper, and black pepper together then divide the spice mixture in half
  3. Season the shrimp with half of the spice mixture
  4. Mix the flour, cornmeal and the rest of the spice mixture together in a bowl
  5. In a separate bowl, mix the buttermilk and hot sauce together
  6. 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.
  7. Pour the oil into a deep, wide pot to the depth of about 2 inches. Heat the oil to 350° Fahrenheit
  8. Working in batches, fry shrimp until golden brown about 3-4 minutes per batch. Transfer to paper towels to drain.
  9. 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.