World Flavors Cookbook

Shrimp Po’boy

New Orleans fried shrimp sandwich on crispy French bread, dressed with lettuce, tomato, pickles, and remoulade — the defining sandwich of Louisiana.

Cuisine: United States

Ingredients

• 400g large shrimp, peeled
• For fry coating: 1 cup cornmeal, 1/2 cup flour, 1 tsp Old Bay, 1 tsp garlic powder, salt, cayenne
• Buttermilk for dipping
• Oil for frying
• 2 French bread loaves (8-inch), split
• Shredded iceberg lettuce
• Sliced tomato
• Dill pickles
• For remoulade: 1/2 cup mayo, 1 tbsp Creole mustard, 1 tsp hot sauce, 1 tsp lemon juice, paprika

Instructions

1. Make remoulade: whisk together mayo, mustard, hot sauce, lemon, and paprika.
2. Dip shrimp in buttermilk. Coat in cornmeal-flour mixture.
3. Fry at 375F until golden (2-3 minutes). Drain.
4. Toast bread lightly.
5. Spread remoulade on both sides.
6. Layer lettuce, tomato, pickles.
7. Pile shrimp on top. Press slightly.