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Fried Shrimp Po'boy Sandwich
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Fried Shrimp Po'boy

Course Dinner, Lunch
Cuisine Cajun, Sandwich
Keyword Cajun, Sandwich
Servings 2

Ingredients

Remoulade Sauce

  • 1 cup good mayonnaise
  • 3 Tbsp dill pickle relish or chop up some of the bread and butter pickles you're using for the dressing.
  • 1 small to medium shallot minced
  • 1 Tbsp chopped parsley
  • 1 Tbsp freshly squeezed lemon juice
  • 1 Tbsp Tabasco or Crystal hot sauce
  • 1 Tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp paprika
  • ΒΌ tsp cayenne

Shrimp Batter

  • 35-40 raw 16/20 count shrimp peeled and deveined, tails removed
  • 1 cup all-purpose flour
  • 2 Tbsp onion powder
  • 1 tsp baking powder
  • 1 Tbsp Kosher salt
  • 2 tsp cayenne
  • 2 tsp smoked paprika
  • 1 large egg
  • 1 cup milk or buttermilk
  • 1 cup Panko breadcrumbs
  • canola oil for frying

Dress the Po'Boy

  • 4 8"-12" long french rolls, sliced in half French baguettes work very well for the bread.
  • shredded iceberg lettuce or cabbage
  • fresh sliced tomatoes
  • bread and butter dill pickles

Instructions

Remoulade

  • In a medium-sized mixing bowl add all the ingredients and stir like the dickens till they are well incorporated. Set aside in the refrigerator until ready to use.

For the batter

  • In a pie plate, or shallow pyrex dish, mix together all dry ingredients up to the Panko bread crumbs.
    Pour the Panko bread crumbs into a separate pie plate or dish. Season with salt and pepper and extra cayenne if you want to add a little kick to your po'boys.
  • Make a well in the center of the flour mixture and mix in the egg. Then add the buttermilk and stir until smooth.

Fry em up

  • Fill a skillet to about 1" up the sides with canola oil. Line a baking sheet with paper towels.
  • Rinse the shrimp and pat dry. Toss them into the wet batter and let them hang out in there for about 10 minutes or so. Then toss them into the Panko crumbs and let them hang out there for another 10 minutes. The wait time allows the batter and crumbs to really stick onto the shrimp.
  • While your shrimp is hanging around in the batter and seasonings, heat up the oil in the skillet. Heat to shimmering, but not smoking. Be sure to let the oil get hot enough to shimmer or the shrimp will stick to the bottom of the skillet.
  • Carefully drop the battered and breaded shrimp into the hot oil and fry for about 2-3 minutes then flip and fry on the other side for another minute until golden brown.
  • Remove fried shrimp to paper towel-lined baking sheet.

Dress the Sandwich

  • Working quickly while the shrimp is still hot, spread plenty of remoulade sauce on both sides of each French roll. Pile on the fried shrimp. Top with shredded iceberg lettuce or shredded cabbage, then add fresh sliced tomatoes and dill pickle coins.
    Serve hot with a side of potato chips and beer.