Shrimp Po'boy Recipe

Marinate

Pat shrimp dry with paper towels. In a bowl combine buttermilk and 1 tablespoon hot sauce; add shrimp and refrigerate 20–30 minutes to tenderize and flavor.

Prepare coating

In a shallow bowl or wide plate whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly combined.

Heat oil

Pour vegetable oil into a heavy skillet or Dutch oven to a depth of about 1 inch (roughly 1.5–2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a small pinch of flour sizzles on contact.

Dredge and fry

Working in small batches, remove shrimp from buttermilk, letting excess drip off. Dredge shrimp in the seasoned flour mix, pressing lightly to adhere. Shake off excess and carefully add to hot oil. Fry until golden and crisp, about 2–3 minutes per side depending on size. Use a slotted spoon to transfer fried shrimp to a wire rack or paper-towel-lined plate; season immediately with a light pinch of salt. Keep warm in a 200°F (95°C) oven if needed while frying remaining shrimp.

In a large bowl combine shredded green cabbage, red cabbage, and carrot. Stir in chopped cilantro.

In a small bowl whisk together mayonnaise, fresh lime juice, honey, apple cider vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth. Taste and adjust seasoning.

Pour dressing over cabbage mixture and toss thoroughly to coat. Let sit at least 10 minutes for flavors to meld (or refrigerate up to 2 hours). Drain slightly before assembling if too wet.

In a small bowl combine 1/2 cup mayonnaise, Creole mustard, prepared horseradish, 1/2 teaspoon hot sauce, paprika, smoked paprika, chopped capers, sweet pickle relish, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth and taste; adjust heat or acidity with extra hot sauce or lemon juice as desired.

Chill in refrigerator for at least 15 minutes to let flavors marry. Keeps up to 3 days refrigerated.

Parmesan Grits (if chosen)

Prepare grits according to package instructions (generally simmer 1 cup grits with 4 cups water or milk until thick). Stir in 2 tablespoons butter and 1/2 cup grated Parmesan; season with salt to taste. Keep warm until serving.

French Fries (if chosen)

Cook fries according to package or your preferred method until crisp and golden. Season with salt and serve immediately.

Butter cut sides of the rolls and toast in a skillet or under broiler until golden and crisp, about 1–2 minutes per side; be careful not to burn.

Spread a generous layer (about 1–2 tablespoons) of house remoulade on both cut sides of each roll.

Pile a heaping portion of cilantro coleslaw on the bottom half of each roll (about 1/2 to 3/4 cup). Top slaw with 4–6 fried shrimp (adjust to fit roll). Spoon an additional drizzle of remoulade over the shrimp if desired.

Close sandwiches, serve with lemon wedges and chosen side (parmesan grits or fries).