Shrimp Po' Boy

The best Po’boy sandwich with crispy spicy shrimp and a creamy tangy remoulade.

Course Brunch, Entree, Sandwich

Cuisine American

Level Beginner

Main Ingredient Shellfish

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 432kcal

Equipment

Ingredients

for remoulade

¼ cup mayonnaise
1 tablespoon whole grain mustard
2 teaspoons capers in brine (drained and chopped)
4 grams flat leaf parsley (1 tablespoon chopped)
1 scallion (minced)
4 grams garlic (1 small clove grated)
1 teaspoon lemon zest (zest from ½ lemon)
2 teaspoons lemon juice
½ teaspoon pimentón (smoked paprika)
½ teaspoon hot sauce (to taste)

for fried shrimp

Vegetable oil for frying
450 grams small shrimp (shelled and deveined)
2 teaspoons pimentón (smoked paprika)
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground black pepper
¼ cup cornmeal
½ cup all-purpose flour

for sandwich

2 dill pickles (sliced)
iceberg lettuce (shredded)
1 large tomato (sliced)
2 small loaves French bread (10-inches long)

Grams + US Cups - US Standard

Instructions

Make the remoulade by putting the ¼ cup mayonnaise, 1 tablespoon whole grain mustard, 2 teaspoons capers in brine, 4 grams flat leaf parsley, 1 scallion, 4 grams garlic, 1 teaspoon lemon zest, 2 teaspoons lemon juice, ½ teaspoon pimentón, and ½ teaspoon hot sauce in a small bowl and whisk to combine. Chill in the refrigerator while you make the rest of the sandwich.
¼ cup mayonnaise, 1 tablespoon whole grain mustard, 2 teaspoons capers in brine, 4 grams flat leaf parsley, 1 scallion, 4 grams garlic, 1 teaspoon lemon zest, 2 teaspoons lemon juice, ½ teaspoon pimentón, ½ teaspoon hot sauce
For the shrimp, add 2-inches of Vegetable oil to a heavy bottomed pot and preheat to 350 degrees F (180C). Prepare a wire rack lined with a triple layer of paper towels. Have the 2 dill pickles, iceberg lettuce, and 1 large tomato for the sandwich ready in advance as you want to serve this as soon as the shrimp is done.
Vegetable oil, 450 grams small shrimp, 2 dill pickles, iceberg lettuce, 1 large tomato
If the crust on your 2 small loaves French bread is no longer crisp, throw it in a 350 degree F oven for a few minutes to crisp.
2 small loaves French bread
Mix 2 teaspoons pimentón, 1 teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder and ½ teaspoon ground black pepper together in a small bowl.
2 teaspoons pimentón, 1 teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground black pepper
Dry any excess water off the 450 grams small shrimp using paper towels and them put them in a bowl. Toss the shrimp while sprinkling the seasoning mix over them to coat each one evenly.
Put the ¼ cup cornmeal and ½ cup all-purpose flour in a bag and add the shrimp in batches, closing the bag and tossing to coat each shrimp evenly.
¼ cup cornmeal, ½ cup all-purpose flour
Dig out the shrimp from the bag and add them to the pre-heated oil. Fry until the shrimp are golden brown and crisp and use a wire strainer to transfer to the prepared wire rack. Repeat with the rest of the shrimp.
To assemble the sandwiches, slice the bread in half leaving a little crust at the back to act as a hinge. Spread a layer of remoulade onto the bottom bread and then top with the shrimp, pickles, lettuce and tomatoes. Finish with another drizzle of remoulade and extra hot sauce to taste. Serve immediately.

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