Shrimp Po'Boys

 

 Remoulade:

Prepare your remoulade sauce at least 2 hours ahead of time: 
Recipe: Homemade Cajun Remoulade Sauce

 

2 1/2 teaspoons kosher salt

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon freshly ground black pepper

1/2 teaspoon onion powder

Vegetable oil for frying

 

1 1/2 pounds medium shrimp (about 36), peeled, deveined

1cup buttermilk

1 1/2 cups all-purpose flour

1 cup cornmeal

4 8'-long French rolls, split horizontally

 Remoulade Sauce or Mayonnaise

Shredded iceberg lettuce, sliced tomatoes, dill pickles, hot pepper sauce (optional)

 

Step 1

Whisk first 8 ingredients in a small bowl to blend.

Step 2

Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°.

Step 3

Meanwhile, place shrimp and 2 Tbsp. spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.

Step 4

Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.

Step 5

Open rolls and spread cut sides with rémoulade. Top with lettuce, tomato, pickles, and shrimp. Serve with hot sauce, if desired.