Ingredients:

  • /2 cup (120ml) good quality Mayonnaise
  • tablespoon Creole or Cajun Seasoning
  • teaspoon fresh Lemon Juice
  • /2 teaspoon Worcestershire Sauce
  • Pinch of freshly ground Black Pepper
  • lb (450g) large Shrimp (21/25 count), peeled and deveined, tails removed
  • cup (120g) All-Purpose Flour
  • /2 cup (60g) Cornstarch
  • teaspoon Kosher Salt
  • teaspoon Smoked Paprika
  • /2 teaspoon Cayenne Pepper
  • /2 teaspoon Black Pepper
  • large Eggs
  • /4 cup (60ml) Milk
  • cups neutral High Smoke Point Oil (Canola, Peanut, or Vegetable oil) for frying
  • individual French Baguettes or 2 long loaves, cut into 8-inch sections
  • medium Tomato, sliced thinly
  • cup shredded Iceberg Lettuce
  • Optional: Thinly sliced Dill Pickles (Gherkins)

Instructions:

  1. Prepare the Creole Mayo: In a small bowl, whisk together mayonnaise, Creole/Cajun Seasoning, lemon juice, Worcestershire sauce, and black pepper until smooth. Cover and refrigerate.
  2. Set up the Dredging Stations: In Bowl 1, combine flour, cornstarch, salt, paprika, cayenne, and black pepper. In Bowl 2, whisk eggs and milk. Bowl 3 is for drained shrimp.
  3. Dredge the Shrimp: Working in batches, dip shrimp first into the dry mix, shake off excess, dip into the wet mix, and then return to the dry mix, pressing gently to ensure a thick, even coating.
  4. Heat the Oil: Pour oil into a heavy-bottomed skillet to a depth of about 1.5 inches. Heat over medium-high heat until it reaches 350°F (175°C).
  5. Fry the Shrimp: Gently lower 8-10 shrimp into the hot oil, ensuring the pan isn't overcrowded. Fry for 2–3 minutes, flipping once, until the coating is deep golden brown and crisp.
  6. Drain and Season: Remove shrimp with a slotted spoon and place immediately on a wire rack set over a baking sheet. Lightly sprinkle with salt. Repeat until all shrimp are cooked.
  7. Prepare the Bread: Lightly toast the inside surfaces of the baguettes under a broiler or in a dry pan until slightly warm and crusty.
  8. Assemble the Po'boys: Generously slather the Creole Mayo onto both sides of the split baguette. Layer the bottom half with shredded lettuce, followed by the hot, crispy shrimp. Top with sliced tomatoes and pickles (if using). Place the top half of the bread on, press gently, and serve immediately.