The po’ boy is New Orleans’ signature sandwich: crusty-outside, fluffy-inside French bread loaded with fried seafood and “dressed” with lettuce, tomato and pickles. The shrimp version is the most popular of all. A light cornmeal coating keeps the shrimp crunchy, and a spicy Creole remoulade ties it all together.
- Servings: 4 sandwiches
- Prep time: 25 minutes
- Cook time: 10 minutes
- Total time: 35 minutes
Ingredients
For the remoulade
- 1/2 cup (115 g) mayonnaise
- 1 tablespoon Creole or whole-grain mustard
- 1 tablespoon pickle relish
- 1 teaspoon hot sauce
- 1 teaspoon paprika
- 1 small garlic clove, grated
- 1 teaspoon lemon juice
For the shrimp
- 1 lb (450 g) medium shrimp, peeled and deveined
- 1 cup (240 ml) buttermilk
- 1 teaspoon hot sauce
- 1 cup (140 g) fine yellow cornmeal
- 1/2 cup (60 g) all-purpose flour
- 2 teaspoons Cajun seasoning
- Vegetable oil, for frying
To assemble
- 4 soft French bread rolls (or 1 large baguette cut into 4)
- 2 cups shredded iceberg lettuce
- 2 tomatoes, sliced
- Dill pickle slices
Instructions
- Make the remoulade. Stir all the remoulade ingredients together and refrigerate until needed.
- Marinate the shrimp. Toss the shrimp with the buttermilk and hot sauce and let sit 10 minutes.
- Heat the oil. Heat 2 inches of oil in a heavy pot to 350°F (175°C).
- Coat. Mix the cornmeal, flour and Cajun seasoning. Lift the shrimp from the buttermilk, letting the excess drip off, and toss in the coating.
- Fry. Fry in batches for 2 to 3 minutes, until golden and crisp. Drain on a rack or paper towels.
- Toast the bread. Split the rolls and warm them in the oven for 3 to 4 minutes.
- Dress and serve. Spread both sides with remoulade, add lettuce, tomato and pickles, and pile on the shrimp. Serve right away.
Tips
- The bread matters: look for a soft, light French roll with a thin crackly crust, not a dense baguette.
- Air fryer option: spray the coated shrimp with oil and air fry at 400°F for 8 to 10 minutes, flipping halfway.
- Other fillings: the same method works with oysters or catfish strips.
Leer esta receta en español: Po’ Boy de Camarones Estilo Nueva Orleans
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