Cajun-inspired sandwiches served on fresh bread.

In a small bowl, combine 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon sweet relish, 1 teaspoon hot sauce, 1 teaspoon paprika, 1 clove garlic (minced), and salt and pepper to taste. Stir until smooth and well combined.

Mix ingredients

Cover the remoulade sauce and refrigerate for at least 30 minutes to allow the flavors to meld.

In a medium bowl, season 1 pound of peeled and deveined shrimp with Cajun seasoning, salt, and pepper. Toss to coat evenly.

Season the shrimp

In a shallow bowl, whisk together 1 cup cornmeal and 1/2 cup all-purpose flour. In another bowl, beat 2 eggs with 2 tablespoons of water.

Dip each shrimp into the egg wash, then dredge in the cornmeal-flour mixture, ensuring they are well coated. Place coated shrimp on a plate.

Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Fry the shrimp in batches for 2–3 minutes, or until golden brown and crispy. Do not overcrowd the pan.

Remove shrimp with a slotted spoon and drain on paper towels.

Slice 4 French rolls or hoagie buns lengthwise, without cutting all the way through. Lightly toast if desired.

Spread a generous amount of remoulade sauce on both sides of each roll.

Layer shredded lettuce, sliced tomatoes, and pickles onto the bottom half of each roll.

Pile fried shrimp on top of the vegetables, then close the sandwich.

Serve immediately with lemon wedges and extra hot sauce if desired.

Salt

Black pepper

Vegetable oil

po boys

Recipe information

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