Aug 29, 2022


Crispy cajun fried shrimp are piled on a french baguette and topped with a creole inspired creamy remoulade sauce creating the most delicious and authentic po’boy you will ever taste outside of NOLA!


For the Remoulade Sauce

1 cup mayonnaise
2 tbsp dill pickle relish
1 tbsp fresh lemon juice
2 tsp hot sauce
2 tsp capers, roughly chopped
1 1/2 tsp paprika
1 tsp Creole or Dijon mustard
1 tsp Worcestershire sauce
2 garlic cloves, minced

For the Fried Shrimp

3 tsp kosher salt
2 tsp paprika
1 tsp garlic powder
1/2 tsp cayenne pepper
1/2 tsp black pepper
2 lbs raw medium shrimp (about 45), peeled, deveined and tail off
Canola or Vegetable oil for frying
1 1/2 cup all purpose flour
1 cup cornmeal
1 cup buttermilk
3 tbsp hot sauce

For the Po’Boy Assembly

4 8 inch long French loaves split horizontally
Dill pickles for garnish
Shredded iceberg lettuce
Sliced tomatoes


Deep fryer of oil, OR a large deep heavy skillet with 2 plus inches of oil heated to 350 degrees

For the Remoulade Sauce

Mix everything together and chill in the refrigerator until you are finished frying the shrimp

For the Fried Shrimp

Mix the salt, paprika, garlic powder, cayenne pepper, and black pepper together then divide the spice mixture in half
Season the shrimp with half of the spice mixture
Mix the flour, cornmeal and the rest of the spice mixture together in a bowl.
In a separate bowl, mix the buttermilk and hot sauce together.
Dip the seasoned shrimp in the buttermilk hot sauce mixture, then coat with the dry flour mixture shaking off any excess.
If you like a thicker coating you can repeat this step.
Chill the shrimp in the refrigerator for at least 20 minutes.
Pour the oil into a deep, wide pot to the depth of about 2 inches. Heat the oil to 350° Fahrenheit
Working in batches, fry the shrimp until golden brown about 3-4 minutes per batch.
Transfer to paper towels to drain.

To Assemble Po’Boy

Build your sandwich on the French bread loaf with mayonnaise or Remoulade on both halves, then dress your sandwich with lettuce, tomato, and pickles then pile on the fried shrimp.
Season to taste with salt and pepper and more hot sauce

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