Shrimp Po’ Boy Sandwich
A classic New Orleans sandwich, featuring crispy fried shrimp nestled in a soft baguette, layered with fresh lettuce and a tangy remoulade sauce.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 tablespoon Cajun seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- for frying, use vegetable or canola oil
- 4 pieces hero or French baguette rolls
- 1 cup shredded lettuce
- 1/2 cups remoulade sauce
- 1 whole tomato, sliced
- 1 tablespoon hot sauce, for serving
Directions
In a large bowl, soak the shrimp in buttermilk for at least 15 minutes to tenderize and flavor them.
In a separate bowl, combine flour, cornmeal, Cajun seasoning, salt, and black pepper, mixing well.
In a deep skillet or frying pan, heat about 2 inches of oil to 350°F (175°C) over medium-high heat.
Remove shrimp from the buttermilk one at a time, letting excess drip off, and then dredge in the flour mixture, ensuring they are well-coated.
Carefully add the coated shrimp to the hot oil in batches, frying until golden brown and crispy, about 2-3 minutes per side.
Once cooked, transfer the shrimp onto paper towels to absorb excess oil.
Slice the baguette rolls lengthwise, and spread a layer of remoulade on the inside.
Fill each roll with fried shrimp, followed by shredded lettuce and sliced tomatoes. Drizzle with additional remoulade and hot sauce if desired.
Serve the sandwiches immediately, enjoying the contrast of crispy shrimp and fresh vegetables.