Description
Classic Louisiana Shrimp Po Boy Sandwiches featuring crispy fried shrimp, fresh shredded lettuce, juicy tomato slices, and a zesty homemade remoulade sauce served on soft French sandwich rolls. This flavorful sandwich combines Cajun-spiced breading and a creamy, tangy sauce for an authentic Southern experience.
Ingredients
Scale
For the Shrimp
- 1 pound medium shrimp, shelled, deveined and with tails removed
- 3/4 cup fine cornmeal
- 3/4 cup flour
- 1 Tbsp Cajun seasoning
- 1 teaspoon salt
- 2 eggs, beaten
- Peanut oil for frying (enough to fill pan about 1/4 inch deep)
For the Remoulade Sauce
- 1 1/4 cups mayonnaise
- 1/4 cup mustard, preferably Creole mustard
- 2 teaspoons prepared horseradish
- 1 teaspoon pickle juice or vinegar
- 1 teaspoon hot sauce (Crystal, Tabasco, etc.)
- 1 large garlic clove, minced and smashed
- 1 Tbsp sweet paprika
- 1-2 teaspoons Cajun seasoning
For Assembly
- 1/2 head iceberg lettuce, shredded
- 2-3 tomatoes, sliced about 1/4 inch thick
- 4 small French sandwich rolls
Instructions
- Prepare the Remoulade Sauce: In a bowl, thoroughly mix the mayonnaise, Creole mustard, horseradish, pickle juice or vinegar, hot sauce, minced garlic, sweet paprika, and Cajun seasoning. Set aside for at least 30 minutes to allow flavors to meld and deepen.
- Heat the Oil: Pour enough peanut oil into a large frying pan to a depth of about 1/4 inch. Heat over medium-high until a pinch of flour dropped into the oil sizzles immediately, indicating the oil is hot enough for frying.
- Bread the Shrimp: In a large bowl, combine cornmeal, flour, Cajun seasoning, and salt. Working with a few shrimp at a time, dip each shrimp into the beaten eggs, then dredge it in the cornmeal and flour mixture, ensuring an even coat. Shake off any excess breading.
- Fry the Shrimp: Carefully place the breaded shrimp into the hot oil. Fry until golden on each side, about 2 minutes total per batch. Remove the shrimp and place them on paper towels to drain excess oil.
- Assemble the Sandwiches: Slice the French sandwich rolls nearly through lengthwise. Spread a generous amount of the remoulade sauce on both the top and bottom halves of each roll. Layer shredded iceberg lettuce on the bottom half, followed by an even layer of fried shrimp. Add 3-4 slices of tomato on top of the shrimp, then press the top half of the roll down to compress the sandwich slightly.
- Serve: Serve the sandwiches immediately, accompanied by additional hot sauce if desired. Enjoy with a cold beer for the perfect Louisiana comfort meal.
Notes
- This recipe yields four large sandwiches, perfect for sharing or a hearty meal.
- Using Creole mustard enhances the authenticity and flavor of the remoulade sauce.
- Peanut oil is ideal for frying due to its high smoke point and mild flavor.
- Adjust the amount of Cajun seasoning in the breading and sauce to your preferred spice level.
- Ensure the oil is hot enough before frying to achieve crispy shrimp without excess greasiness.
- For a lighter version, consider baking the shrimp, but traditional flavor and texture come from frying.
Nutrition
- Serving Size: 1 sandwich
- Calories: 881 kcal
- Sugar: 8 g
- Sodium: 3286 mg
- Fat: 43 g
- Saturated Fat: 8 g
- Unsaturated Fat: 35 g
- Trans Fat: 0 g
- Carbohydrates: 82 g
- Fiber: 9 g
- Protein: 42 g
- Cholesterol: 344 mg
