Shrimp Po’ Boys
Servings
4
servingsTotal time
50
minutesIngredients
1.5 lbs large shrimp, peeled and deveined
- Buttermilk Mixture
2 cups buttermilk
2 Tbsp hot sauce
1 Tbsp creole seasoning
- Flour Mixture
1 1/2 cups all-purpose flour
1 cup cornmeal
1 Tbsp Creole seasoning
- Remoulade sauce
1 cup mayo
2 Tbsp sweet pickle relish
1 Tbsp Dijon mustard
1 Tbsp Crystal hot sauce
1 tsp paprika
1 tsp Worcestershire sauce
- Serving
sliced tomatoes
shredded lettuce
4 French Sandwich Rolls, toasted
Directions
- In a large bowl, make the buttermilk mixture by combining the buttermilk, hot sauce, and Creole seasoning. Mix well, then add the shrimp, making sure they’re fully coated. Marinate in the fridge for at least 30 minutes.
- Meanwhile, make your remoulade sauce by combining all the ingredients listed and mixing well. Place in the fridge until you are ready to use.
- Make the flour mixture by combining all-purpose flour, cornmeal, and creole seasoning in a large bowl and mixing well. After the shrimp have marinated, work in batches to transfer the shrimp from the buttermilk mixture into the flour mixture, ensuring they are fully coated.
- Heat a pot of oil to 350° F. Fry the shrimp in batches for about 3-4 minutes, or until golden and crispy. Remove and drain on a wire rack.
- To assemble the sandwiches, first spread the remoulade sauce on the bottom and top of each roll. Add the lettuce and tomato, then pile in the crispy shrimp. Serve and enjoy!