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New Orleans Shrimp Po'boy
Andre Lewis

New Orleans Shrimp Po'boy

A po'boy needs a crackly French roll and more crunch than a soft sub can provide. Cornmeal in the dredge keeps the shrimp craggy, while shredded lettuce, tomato, pickles and remoulade give the sandwich its proper dressed treatment. Drain the shrimp on a rack or the crust goes soft fast.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 New Orleans-style French rolls or light-crusted sub rolls
  • 1 1/4 lbs large shrimp peeled and deveined
  • 1 cup buttermilk
  • 3/4 cup all-purpose flour
  • 3/4 cup fine yellow cornmeal
  • 2 tsp Cajun seasoning
  • 1 tsp kosher salt
  • 6 cups vegetable oil for frying
  • 1/2 cup mayonnaise
  • 2 tbsp Creole mustard
  • 1 tbsp dill pickle brine
  • 2 cups finely shredded iceberg lettuce
  • 1 large tomato cut into 8 slices
  • 16 dill pickle chips

Method
 

  1. Stir the mayonnaise, Creole mustard and pickle brine together, then refrigerate the remoulade while the shrimp cooks.
  2. Pour the buttermilk over the shrimp in a bowl and let it stand for 10 minutes.
  3. Whisk the flour, cornmeal, Cajun seasoning and salt in a shallow dish, then lift the shrimp from the buttermilk and press them into the dredge.
  4. Heat the oil in a heavy pot to 350°F, keeping the pot no more than halfway full.
  5. Fry the shrimp in three uncrowded batches for 2 to 3 minutes, maintaining 340°F to 350°F, until crisp and the centers reach 145°F.
  6. Move each batch to a wire rack over a sheet pan and let excess oil drain without stacking the shrimp.
  7. Split the rolls, spread both sides with remoulade and layer each with lettuce, 2 tomato slices, 4 pickle chips and one-quarter of the fried shrimp.
  8. Close each po'boy firmly and serve while the shrimp and crust are still crisp.