Shrimp Po' Boy Recipe

Prep shrimp

Rinse shrimp, pat thoroughly dry with paper towels. Place shrimp in a bowl, add 3 tablespoons buttermilk and 1 teaspoon hot sauce, toss to coat. Chill 10 minutes while you prepare the dredge.

Make dredge

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

Heat oil

Pour about 2 cups vegetable oil into a heavy skillet or Dutch oven to reach roughly 1 1/2 inches depth. Heat over medium-high until oil reaches 350°F (175°C) or a small pinch of dredge sizzles immediately when dropped in.

Fry shrimp

Working in batches to avoid crowding, remove shrimp from buttermilk mixture, let excess drip, then dredge thoroughly in the flour mixture, pressing so a crunchy coating adheres. Shake off excess and carefully lower into hot oil. Fry 2 to 3 minutes per batch, turning once, until golden brown and cooked through (shrimp will be opaque and firm). Use a slotted spoon to transfer to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven if needed. Repeat until all shrimp are fried.

While shrimp chill or fry, make the sauce. In a bowl combine 1 cup mayonnaise, 2 tablespoons Creole or Dijon mustard, 1 teaspoon prepared horseradish, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon chopped capers, 2 tablespoons finely chopped green onions and 1 tablespoon chopped parsley. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust heat or acidity (add more hot sauce or lemon as desired). Cover and refrigerate until assembly.

Toast bread

Preheat broiler or skillet. Spread softened butter on cut sides of the 4 wedge breads or rolls. Toast cut-side down in a skillet or under the broiler until golden and slightly crisp, about 1 to 2 minutes; watch closely to avoid burning.

Season tomato

Layer tomato slices on a plate and sprinkle with 1/4 teaspoon kosher salt and a light grind (~1/8 teaspoon) of black pepper.

Assemble sandwiches

Spread about 2 to 3 tablespoons of the spicy Creole remoulade onto the bottom half of each toasted roll (reserve a little for the top if desired). Arrange 2 lettuce leaves per sandwich on the remoulade, then place tomato slices. Pile 4 to 6 fried shrimp (depending on size) on top of the tomato, then spoon additional remoulade over shrimp to taste. Add about 2 tablespoons bread-and-butter pickles per sandwich. Close with the top half of the roll. Serve immediately while shrimp are hot and bread is crisp.

Serve

Cut sandwiches in half on a slight diagonal, secure with a toothpick if desired, and serve with extra remoulade and hot sauce on the side.