Ingredients:

  • 1 cup Mayonnaise
  • 2 tablespoons Creole or Dijon Mustard
  • 1 tablespoon Ketchup
  • 1 tablespoon Sweet Pickle Relish (drained well)
  • 1 teaspoon Hot Sauce (e.g., Tabasco or Crystal)
  • 1 teaspoon Worcestershire Sauce
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Smoked Paprika
  • 1 tablespoon Finely chopped Fresh Parsley
  • 1 teaspoon Freshly squeezed Lemon Juice
  • 1 lb Large Shrimp (21/25 count), peeled, deveined, and tail removed
  • 1 cup Buttermilk (whole or low-fat)
  • 1/2 teaspoon Salt (for buttermilk brine)
  • 1/2 teaspoon Black Pepper (for buttermilk brine)
  • 1 cup All-Purpose Flour
  • 1/2 cup Cornstarch
  • 1 teaspoon Cayenne Pepper
  • 1 teaspoon Garlic Powder (for dredge)
  • 1 teaspoon Onion Powder
  • 1 teaspoon Salt (for dredge)
  • 1 teaspoon Black Pepper (for dredge)
  • 4 cups Vegetable Oil (for frying)
  • 4 Po' Boy Breads (French or Italian loaves)
  • 2 cups Shredded Lettuce
  • 1 large Tomato, sliced thinly
  • 1/2 cup sliced Dill Pickles

Instructions:

  1. Prepare the Remoulade Sauce: Whisk all Remoulade sauce ingredients (Mayonnaise through Lemon Juice) together in a bowl. Cover and chill for at least 30 minutes to allow flavors to meld.
  2. Brine the Shrimp: Pat shrimp very dry. Place them in a bowl with buttermilk, ½ tsp salt, and ½ tsp pepper. Let rest at room temperature for 15 minutes.
  3. Set up Dredging Station: In a second shallow dish, whisk together flour, cornstarch, cayenne pepper, garlic powder, onion powder, salt, and pepper (the dry mix).
  4. Heat the Oil: Pour oil into the skillet to a depth of 1.5 inches. Heat oil to precisely 350°F (175°C), monitoring closely with a deep-fry thermometer.
  5. Dredge the Shrimp (The Double Dip): Remove shrimp from buttermilk, letting excess drip off. Dredge thoroughly in the dry mix, shaking off excess. Dip back into the buttermilk quickly, then immediately back into the dry mix, pressing lightly to ensure a thick, craggy coating. Place on a dry plate.
  6. Fry in Batches: Carefully slide 6-8 shrimp into the hot oil, ensuring the pan is not crowded. Fry for 2-3 minutes per side until deeply golden brown and cooked through. Maintain the oil temperature at 350°F.
  7. Drain: Remove shrimp with a slotted spoon and place immediately on a wire rack set over a baking sheet. Sprinkle lightly with a pinch of salt while hot. Keep finished shrimp warm while frying the remaining batches.
  8. Prep the Bread: Slice the Po' Boy loaves lengthwise, keeping a hinge. Lightly toast the inside surfaces of the bread under a broiler or in a dry pan until just warm and slightly crusty.
  9. Assemble the Po' Boy: Spread a generous layer of chilled Remoulade sauce on both inner halves of the bread. Layer with shredded lettuce, sliced tomatoes, and pickles.
  10. Finish and Serve Immediately: Pile the hot, crispy shrimp generously on top of the vegetables. Close the sandwich and slice in half if desired. Serve immediately.