Ingredients
Remoulade Sauce
- 1 cup mayonnaise
- 2 Tablespoons Dijon mustard
- 2 Tablespoons dill pickle relish
- 1 teaspoon smoked paprika
- 1 teaspoon Creole seasoning
- 1-2 teaspoons prepared horseradish
- 2 garlic cloves (minced)
- 1/2 to 1 teaspoon hot sauce (adjust to taste)
- Juice of 1/2 lemon (about 2 tablespoons)
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 green onions (finely chopped)
Shrimp Coating and Batter
- 1 1/2 to 2 pounds raw shrimp (peeled and deveined with tails off)
- 3/4 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3/4 teaspoon coarse kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 3/4 cup buttermilk
- 1 large egg
- 1 Tablespoon hot sauce
Sandwich Assembly
- 4 French rolls (split open)
- 4 Tablespoons salted butter
- 1/2 teaspoon garlic powder
- 2 cups sliced cabbage or shredded lettuce
- 2 large tomatoes (sliced)
- Dill pickles (optional)
Instructions
- Prepare the Remoulade Sauce: In a bowl, combine mayonnaise, Dijon mustard, dill pickle relish, smoked paprika, Creole seasoning, prepared horseradish, minced garlic, hot sauce, lemon juice, Worcestershire sauce, salt, black pepper, and finely chopped green onions. Whisk until smooth, cover with plastic wrap, and refrigerate for at least 1 hour to allow flavors to meld.
- Mix Dry Ingredients: In a shallow dish, thoroughly mix together cornmeal, all-purpose flour, garlic powder, onion powder, cayenne pepper, coarse kosher salt, and black pepper.
- Prepare Buttermilk Mixture: In a separate bowl, beat together buttermilk, large egg, and hot sauce until blended.
- Coat the Shrimp: Dip each shrimp into the buttermilk mixture, allowing excess to drip off. Then dredge the shrimp into the flour and cornmeal mixture, coating evenly and shaking off any excess. Transfer coated shrimp to a plate. Repeat until all shrimp are coated. Refrigerate the coated shrimp for 15 minutes to set the crust.
- Heat Oil for Frying: Pour 1-2 inches of oil into a large pan or deep skillet and heat to 350°F (175°C). Use a deep-fry or candy thermometer to monitor temperature for best results.
- Fry the Shrimp: Fry shrimp in batches, avoiding overcrowding, until they turn golden brown and crispy, approximately 3-4 minutes per batch. Use a slotted spoon or spatula to transfer cooked shrimp to a wire rack to drain excess oil.
- Prepare the Bread: Slice French rolls almost in half horizontally, leaving one side intact to act as a hinge. In a small bowl, melt salted butter with garlic powder in the microwave. Open each roll and spread the garlic butter on the cut sides. Toast the rolls buttered side down on a hot griddle or skillet until lightly golden and slightly crisp.
- Assemble the Po'Boys: Generously spread remoulade sauce on both toasted sides of the French rolls. Layer shredded lettuce on one side, sliced tomatoes on the other, then arrange fried shrimp down the middle of the roll. Drizzle additional remoulade sauce over the shrimp.
- Finish and Serve: Close the sandwich carefully and serve immediately. Optionally, add dill pickle slices inside or on the side for extra tang and crunch.
Notes
- For a spicier sandwich, increase the hot sauce in the remoulade and buttermilk mixture.
- Make sure to maintain the oil temperature at 350°F for crispy shrimp without greasiness.
- If you prefer, substitute the French rolls with hoagie rolls or baguettes.
- Refrigerate the remoulade sauce ahead of time to enhance flavor depth.
- Drain cooked shrimp on a wire rack instead of paper towels to keep them crispier.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: Southern United States, Cajun
