Fried Shrimp Po' boys
Enjoy and savor the King of NOLA sandwiches right in your own home!
Servings: 8
Ingredients
For the Creole Rémoulade
- 1 cup mayonnaise
- 1 tablespoon finely chopped gherkins
- 1 tablespoon finely chopped green onion
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 ½ teaspoons Dijon mustard
- 1 ½ teaspoons grainy Dijon mustard
- 1 ½ teaspoons bottled horseradish
- 1 ½ teaspoons Creole seasoning
- ¼ teaspoon cayenne pepper
- 1 teaspoon freshly squeezed lemon juice
- Tabasco or hot sauce to taste
For the Fried Shrimp
- 2 pounds medium shrimp peeled and deveined
- 1 cup buttermilk
- 1 ½ cups cornmeal
- ½ cup unbleached all-purpose flour
- 1 tablespoon Creole seasoning
- ¾ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Vegetable oil for frying
Accompaniments
- Shredded Ice berg lettuce
- Sliced tomatoes
- French bread baguette or rolls sliced lengthwise and toasted
Instructions
For the Creole Rémoulade
- In a medium bowl, whisk together all the ingredients. Season to taste with Tabasco or hot sauce.Cover and refrigerate until ready to use. This can be made up to 2 days in advance.
For the Fried Shrimp
- Pour the buttermilk into a shallow bowl; set aside.In a separate shallow bowl, combine the cornmeal, flour, seasoning, and salt; set aside.
- In a large heavy pot or deep-fryer, heat 3 inches of oil over medium-high heat to 365ºF. Meanwhile, dip the shrimp into the buttermilk, drain thoroughly, then toss with the seasoned cornmeal. Place the coated shrimp on a wire rack until all are coated and the oil is hot. Working with a handful of shrimp at a time (do not crowd), add the shrimp to the hot oil and cook until golden brown, stirring occasionally, for about 1 to 2 minutes. Drain on paper towel-lined paper bags, then place on a wire rack to stay crispy. Maintain oil temperature and continue with the remaining shrimp.
- When ready to serve, spread the inside of each roll with some of the prepared Rémoulade. Place the shredded lettuce and tomato slices to one side of the roll. Add several pieces of fried shrimp to each roll. Serve with lemon juice and Tabasco to taste. Enjoy!
Notes
Rémoulade can be made up to 2 days in advance.
Nutrition
Calories: 438kcal | Carbohydrates: 31g | Protein: 21g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 158mg | Sodium: 1118mg | Potassium: 312mg | Fiber: 3g | Sugar: 2g | Vitamin A: 769IU | Vitamin C: 2mg | Calcium: 106mg | Iron: 2mg
