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New Orleans Shrimp Po'boy on a plate
Andre Lewis

New Orleans Shrimp Po'boy

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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. Mix mayonnaise, Creole mustard, and pickle brine; refrigerate while cooking shrimp.
  2. Soak shrimp in buttermilk 10 minutes.
  3. Whisk flour, cornmeal, Cajun seasoning, and salt in a shallow dish. Lift shrimp from buttermilk; press into dredge.
  4. Heat oil in a heavy pot to 350°F; keep pot no more than half full.
  5. Fry shrimp in three uncrowded batches 2 to 3 minutes, maintaining 340°F to 350°F, until crisp and centers reach 145°F.
  6. Drain batches unstacked on a rack over a sheet.
  7. Split rolls; spread both sides with remoulade. Fill each with lettuce, 2 tomato slices, 4 pickles, and one-quarter shrimp.
  8. Close firmly; serve while shrimp and crust remain crisp.