Shrimp Po' Boy
A traditional Louisiana sandwich packed with crispy fried shrimp and tangy remoulade sauce.
Ingredients - Serves 4
- Remoulade sauce - To taste
- Pickles - 1 jar, sliced
- Tomatoes - 2, sliced
- Lettuce - 1 head, shredded
- French bread - 4 small loaves, split
- Vegetable oil - For frying
- Creole seasoning - 1 tablespoon
- Flour - 1 cup
- Cornmeal - 1 cup
- Hot sauce - 1 tablespoon
- Buttermilk - 1 cup
- Shrimp - 1 pound, peeled and deveined
Let's Get Started
- In a bowl, combine the shrimp, buttermilk, and hot sauce. Let marinate for 15 minutes.
- In another bowl, combine the cornmeal, flour, and Creole seasoning.
- Heat the oil in a deep fryer or large pot to 375°F.
- Dredge the shrimp in the cornmeal mixture, shaking off any excess.
- Fry the shrimp in batches until golden brown, about 2-3 minutes.
- Drain on paper towels.
- Spread the remoulade sauce on the French bread. Top with the lettuce, tomatoes, pickles, and fried shrimp.
- Serve immediately.
Dietary Info
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Calories: 600
- Fat: 20g
- Carbs: 70g
- Protein: 30g
- Sodium: 1500mg
- Sugar: 5g
