Ingredients:

  • ½ cup (120g) good quality Mayonnaise
  • 2 tbsp Creole mustard (or Dijon)
  • 1 tbsp ketchup
  • 1 tbsp finely chopped Cornichons or dill pickles
  • 1 tsp grated horseradish
  • 1 tsp Worcestershire sauce
  • ½ tsp smoked paprika
  • Pinch of cayenne pepper
  • Salt and freshly ground black pepper to taste
  • 1 cup (120g) All-Purpose Flour
  • ½ cup (60g) Cornstarch
  • 2 tbsp Cajun or Creole seasoning blend
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • ½ tsp Black pepper
  • 2 large Eggs, lightly beaten
  • ½ cup (120ml) Buttermilk
  • 1 lb (450g) Large Shrimp (21/25 count), peeled, deveined, and tails removed
  • 2 cups (475ml) Peanut or Vegetable Oil, for frying
  • 4 traditional New Orleans-style French Bread loaves (about 8 inches long)
  • 1 head crisp Lettuce, shredded
  • 2 large Tomatoes, thinly sliced
  • Optional Garnish: Thinly sliced Dill Pickles

Instructions:

  1. Make the Remoulade Sauce: Whisk all sauce ingredients (mayonnaise, mustard, ketchup, cornichons, horseradish, Worcestershire, paprika, cayenne, salt, and pepper) together in a small bowl. Taste and adjust seasoning. Cover and chill while preparing the shrimp (at least 20 minutes).
  2. Prepare the Dredging Stations: In Bowl 1, thoroughly whisk together all dry dredge ingredients (flour, cornstarch, Cajun seasoning, garlic powder, onion powder, and pepper). In Bowl 2, lightly beat the eggs and buttermilk.
  3. Dry the Shrimp: Pat the peeled, deveined shrimp thoroughly dry with paper towels. This step is crucial for achieving a crispy crust.
  4. Dredge the Shrimp: Working in batches, coat the shrimp first in the seasoned flour mixture (shake off excess), then dip into the wet batter (let excess drip off), and finally, coat heavily in the flour mixture again, pressing the coating onto the shrimp firmly. Place breaded shrimp on a clean plate or tray.
  5. Heat the Oil: Pour oil into the skillet to a depth of about 1.5 inches. Heat over medium-high until the oil reaches 350°F (175°C).
  6. Fry the Shrimp: Carefully lower 8-10 shrimp into the hot oil, ensuring you do not overcrowd the pan. Fry for 2–3 minutes per side until the coating is deep golden brown and the shrimp are opaque throughout.
  7. Drain: Remove the fried shrimp with tongs or a spider strainer and immediately place them on a wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with a pinch of salt while hot.
  8. Prepare the Bread: Slice the French bread loaves lengthwise, opening them like a book but ensuring they remain attached at the bottom.
  9. Assemble the Po’ Boy: Slather a generous layer of chilled remoulade sauce on both sides of the bread. Layer the bottom half first with the shredded lettuce, then arrange the hot fried shrimp neatly on top. Finish with tomato slices and pickles (if using). Close the sandwich and serve immediately.