Ingredients:

  • For the Zesty Remoulade Sauce:
  • /2 cup Mayonnaise
  • Tbsp Creole or Dijon Mustard
  • Tbsp Prepared Horseradish (Drained)
  • Tbsp Sweet Pickle Relish
  • tsp Hot Sauce (like Tabasco or Crystal)
  • tsp Worcestershire Sauce
  • /2 tsp Smoked Paprika
  • small Clove Garlic, minced very finely
  • Pinch of Salt and Black Pepper
  • For the Crispy Fried Shrimp:
  • lb Large Shrimp, peeled, deveined, and tails removed (21-25 count size)
  • cup All-Purpose Flour
  • /2 cup Cornmeal (Fine grind)
  • tsp Kosher Salt
  • tsp Black Pepper
  • tsp Garlic Powder
  • tsp Onion Powder
  • /2 tsp Cayenne Pepper
  • Large Eggs, lightly beaten
  • cup Buttermilk
  • Vegetable or Canola Oil, for frying
  • For the Sandwich Assembly:
  • New Orleans Style French Bread Loaves (10-12 inches each)
  • large Heirloom Tomato, sliced about 1/4 inch thick
  • cup Shredded Iceberg Lettuce
  • Dill Pickle Slices

Instructions:

  1. Make the Remoulade: In a small bowl, whisk together all Remoulade ingredients (Mayonnaise, Mustard, Horseradish, Relish, Hot Sauce, Worcestershire, Paprika, Garlic, Salt, Pepper). Cover and refrigerate for at least 30 minutes.
  2. Prep the Shrimp: Pat the raw shrimp thoroughly dry with paper towels.
  3. Set up the Dredging Station: In Bowl 1, combine buttermilk and beaten eggs. In Bowl 2, whisk together flour, cornmeal, salt, pepper, garlic powder, onion powder, and cayenne.
  4. Dredge the Shrimp: Working in small batches, dip the dry shrimp first into the buttermilk mixture, letting excess drip off, then immediately into the dry flour mixture. Press the coating gently onto the shrimp to ensure full coverage.
  5. Heat the Oil: Pour oil into your pot to a depth of about 1.5 inches. Heat oil to exactly 350°F (175°C) using a deep fry thermometer.
  6. Fry the Shrimp: Carefully lower a single layer of shrimp into the hot oil. Fry for 2–3 minutes until golden brown and crispy. Do not overcrowd the pot.
  7. Drain: Remove shrimp and place immediately onto a wire rack set over a baking sheet. Sprinkle lightly with a pinch of salt while hot. Repeat with remaining shrimp.
  8. Prepare the Bread: Slice the French bread lengthwise, opening it like a book. Lightly toast the inside surfaces if desired.
  9. Assemble the Po' Boys: Spread a generous layer of the chilled Remoulade sauce on both cut sides of the bread. Layer the bottom half heavily with the crispy fried shrimp, top with sliced tomatoes, and finish with a generous mound of shredded iceberg lettuce. Close the sandwich, press gently, and serve immediately.