Ingredients:

  • 1 cup Mayonnaise
  • 2 Tbsp Dijon Mustard
  • 1 Tbsp Prepared Horseradish
  • 1 tsp Hot Sauce (e.g., Tabasco or Cholula)
  • 1 tsp Worcestershire Sauce
  • 1 Tbsp fresh Lemon Juice
  • 1/2 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 1/2 tsp Cajun/Creole Seasoning (for Remoulade)
  • 5 lb Large Shrimp (21/25 count), peeled, deveined, tails removed
  • 1 cup Buttermilk
  • 1 Tbsp Cajun/Creole Seasoning (for marinade)
  • 1 cup All-Purpose Flour
  • 1/2 cup Cornstarch
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 4 cups Neutral Frying Oil (e.g., Peanut, Canola)
  • 4 Po Boy Bread loaves (6-8 in/15-20 cm each)
  • 2 cups Shredded Iceberg Lettuce
  • 2 medium Vine-Ripe Tomatoes, sliced thinly
  • 1/2 cup Sliced Dill Pickles

Instructions:

  1. Whisk the Remoulade: In a medium bowl, combine the mayonnaise, mustard, horseradish, hot sauce, Worcestershire sauce, lemon juice, garlic powder, paprika, and 1/2 tsp of Cajun/Creole seasoning. Whisk thoroughly until smooth. Taste and adjust seasoning.
  2. Chill the Remoulade: Cover the Remoulade and place it in the refrigerator while preparing the rest of the ingredients to allow the flavors to combine.
  3. Marinate the Shrimp: Place the peeled and deveined shrimp in a bowl with the buttermilk and 1 Tbsp of Cajun seasoning. Toss to coat completely. Allow to marinate for a minimum of 10 minutes (no longer than 30 minutes).
  4. Prepare the Dredge: In a shallow dish, combine the flour, cornstarch, salt, pepper, and remaining Cajun seasoning. Whisk well to ensure the ingredients are evenly distributed.
  5. Heat the Oil: Pour 4 cups of neutral frying oil into a deep, heavy-bottomed pot. Heat over medium-high heat until the temperature reaches 375°F (190°C). Use a deep-fry thermometer to monitor the temperature.
  6. Coat the Shrimp: Working in batches, remove the shrimp from the buttermilk (letting excess drip off). Transfer directly to the flour mixture. Toss lightly, then press the flour mixture onto the shrimp to create texture.
  7. Fry the Shrimp: Carefully lower the coated shrimp into the hot oil, ensuring the pot is not overcrowded. Fry for 2–3 minutes, turning once, until the shrimp are beautifully golden brown and crispy.
  8. Drain: Remove the shrimp with a slotted spoon and place them immediately onto a wire cooling rack set over a baking sheet to drain excess oil. Sprinkle lightly with extra salt immediately after draining. Repeat this process with the remaining shrimp.
  9. Prepare the Bread: Slice the Po Boy loaves lengthwise, making sure not to cut all the way through (creating a hinge).
  10. Toast the Bread: Lightly toast the bread interior in a dry pan or under the broiler for 1–2 minutes until slightly warmed and crisp inside.
  11. Dress the Bread: Generously spread the chilled Remoulade sauce on both sides of the bread interior.
  12. Load the Fixings: Layer the shredded lettuce and thin tomato slices inside the sandwich base. Lay the pickle slices over the tomato.
  13. Add the Shrimp: Pile the hot, crispy shrimp generously into the roll.
  14. Serve Immediately: Close the sandwich and serve while the shrimp are still hot.