Name: Shrimp Po’ Boy
Prep time: 35 min
Cook time: 35 min
Yield: 2
Ingredients: 1/4 c. mayonnaise -; 2 tsp. horseradish -; 2 tsp. Dijon mustard -; 1 small dill pickle, finely minced -; 1 tsp. lemon zest -; 1 tsp. lemon juice -; 1/2 tsp. smoked paprika -; Kosher salt -; Freshly ground black pepper -; 1 lb. medium shrimp, peeled and deveined -; 1 tsp. kosher salt, plus more for seasoning shrimp -; 1/2 tsp. freshly cracked black pepper, plus more for seasoning -; 1 c. buttermilk -; 1 tsp. onion powder -; 1 tsp. garlic powder -; 1 to 1/2 tsp ground cayenne, depending on spice preference -; 6 tbsp. all-purpose flour -; 1 tbsp. hot sauce, such as Crystal (optional) -; 1 1/2 c. cornmeal -; 24 oz. (or about 3 cups) peanut or vegetable oil, for frying -; 2 loaves po' boy bread or large French hero, halved lengthwise -; Shredded iceberg lettuce -; Thinly sliced tomato -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Shrimp Po’ Boy

1. 1/4 c. mayonnaise -

2. 2 tsp. horseradish -

3. 2 tsp. Dijon mustard -

4. 1 small dill pickle, finely minced -

5. 1 tsp. lemon zest -

6. 1 tsp. lemon juice -

7. 1/2 tsp. smoked paprika -

8. Kosher salt -

9. Freshly ground black pepper -

10. 1 lb. medium shrimp, peeled and deveined -

11. 1 tsp. kosher salt, plus more for seasoning shrimp -

12. 1/2 tsp. freshly cracked black pepper, plus more for seasoning -

13. 1 c. buttermilk -

14. 1 tsp. onion powder -

15. 1 tsp. garlic powder -

16. 1 to 1/2 tsp ground cayenne, depending on spice preference -

17. 6 tbsp. all-purpose flour -

18. 1 tbsp. hot sauce, such as Crystal (optional) -

19. 1 1/2 c. cornmeal -

20. 24 oz. (or about 3 cups) peanut or vegetable oil, for frying -

21. 2 loaves po' boy bread or large French hero, halved lengthwise -

22. Shredded iceberg lettuce -

23. Thinly sliced tomato -

How to cook deliciously - Shrimp Po’ Boy

1. Stage

Make remoulade: combine all remoulade ingredients in a small bowl and whisk until combined. Season to taste with salt and pepper. Refrigerate while preparing the rest of the sandwich.

2. Stage

Pat shrimp dry and season with salt and pepper. In a large bowl, combine buttermilk, 1 teaspoon salt, 1/2 teaspoon pepper, onion powder, garlic powder, cayenne, flour, and hot sauce if using. Whisk until smooth.

3. Stage

Place cornmeal in another large bowl, and line a baking sheet with parchment paper.

4. Stage

Add shrimp to bowl with buttermilk mixture and toss until shrimp are completely coated. Working one at a time, remove shrimp from bowl, allowing excess batter to drip off, then place in bowl with cornmeal. Toss until shrimp is completely coated in cornmeal, then transfer to prepared baking sheet. Repeat until all shrimp are breaded.

5. Stage

Add oil to a medium, heavy-bottomed pot (the oil should be at least 3” deep, and no higher than halfway up the pan) over medium heat, using a thermometer to track the temperature of the oil. When it reaches 350°, add a quarter of the shrimp and fry until golden, about 1 1/2 minutes. Transfer to a paper towel-lined plate and season with salt immediately. Continue process until all shrimp are fried.

6. Stage

Build sandwiches: spread both cut sides of each hero with remoulade. Divide shrimp between the two, then top with iceberg and tomato.