Shrimp Po'boy Recipe

Marinate shrimp

Place peeled and deveined shrimp in a bowl. Add buttermilk and 1 tablespoon hot sauce, toss to coat. Cover and chill 20–30 minutes. This tenderizes and seasons the shrimp.

Prepare dredge

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

Heat oil

Pour 3–4 cups vegetable oil into a medium heavy-bottomed skillet or Dutch oven to a depth of about 1.5 inches. Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test with a small pinch of dredge: it should sizzle steadily and brown in about 45–60 seconds.

Dredge and fry shrimp

Remove shrimp from buttermilk, letting excess drip off. Dredge each shrimp in the dry mixture, pressing lightly so coating adheres. Shake off excess. Fry shrimp in batches (do not overcrowd) for 2–3 minutes per batch, turning once, until golden brown and cooked through. Transfer to a wire rack set over a baking sheet or paper towel-lined plate; keep warm in a 200°F (95°C) oven while finishing remaining shrimp.

While shrimp marinates, make the remoulade. In a medium bowl combine mayonnaise, Creole or Dijon mustard, prepared horseradish, lemon juice, sweet pickle relish, Worcestershire sauce, hot sauce, smoked paprika, minced green onion and parsley. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust: add more hot sauce for heat or more lemon for brightness. Chill until ready to assemble (at least 15 minutes).

Toast rolls

Split po'boy rolls lengthwise without cutting all the way through. Lightly butter cut sides. Toast cut sides in a skillet over medium heat until golden and crisp, about 1–2 minutes per side.

Build the sandwich

Spread 1–2 tablespoons remoulade on both cut sides of each toasted roll. Layer shredded lettuce on the bottom half, add 3–4 tomato slices, then pile hot fried shrimp on top (about half the shrimp per roll). Add pickles if using. Spoon an additional 1 tablespoon remoulade over the shrimp if desired. Close sandwich and press gently.

Finish

Cut each po'boy in half if desired. Serve immediately with lemon wedges alongside the house-made chips or a breakfast/brunch side of your choice.

While shrimp is marinating, prepare chips. Rinse sliced potatoes in cold water to remove starch, then pat very dry with clean kitchen towels or paper towels. In a deep skillet or fryer, heat 2 cups oil to 350°F (175°C). Fry potatoes in small batches, stirring gently, until golden and crisp, 3–5 minutes per batch depending on thickness. Remove with a slotted spoon to a paper towel-lined tray. Immediately season with salt and optional seasoning (paprika or cajun). Keep warm in a 200°F (95°C) oven or serve at once.