Shrimp Po'boy Recipe

Thinly slice the red onion and place in a heatproof jar or bowl.

Combine vinegar, water, sugar, and salt in a small saucepan; bring to a simmer just until sugar dissolves (about 1–2 minutes).

Pour the hot brine over the sliced onions, press them down so submerged, cool to room temperature, then refrigerate at least 30 minutes (best 1 hour). Can be made a day ahead.

In a small bowl, whisk together mayonnaise, Dijon, Creole mustard, hot sauce, lemon juice, Worcestershire, smoked paprika, minced garlic, and parsley until smooth.

Season with salt and black pepper to taste. Refrigerate while preparing shrimp so flavors meld.

Pat shrimp dry with paper towels and set in a bowl.

In a shallow bowl combine buttermilk and the egg; whisk to combine. Add shrimp and let sit 10 minutes to marinate.

In a second shallow bowl mix flour, cornstarch, cornmeal, baking powder, paprika, cayenne, garlic powder, salt, and black pepper until evenly combined.

Place panko in a third shallow bowl or plate. Remove shrimp from buttermilk mixture, let excess drip off, dredge briefly in the dry flour mixture (coat lightly), dip back into buttermilk if needed, then press into panko to fully coat. Set coated shrimp on a tray.

Heat about 1" of vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, oil is ready when a small breadcrumb sizzles and browns in ~30 sec.

Fry shrimp in batches (do not overcrowd) 2–3 minutes per side until golden brown and cooked through. Transfer to a wire rack or paper towel-lined plate and season lightly with salt while hot.

If desired, keep finished shrimp warm on a baking sheet in a 200°F (95°C) oven while frying remaining batches.

Split the rolls and spread softened butter on the cut sides. Toast buttered sides in a skillet over medium heat (or under broiler) until golden and crisp, about 2–3 minutes per side for skillet; watch closely under broiler.

Spread 1–2 tablespoons of spiced remoulade on the bottom half of each toasted roll.

Layer a handful (about 3/4 cup) of shredded lettuce over the remoulade, add 3–4 tomato slices per sandwich evenly distributed, then place 6–8 warm breaded shrimp on top of the tomatoes.

Top shrimp with a spoonful of quick pickled red onions (to taste) and optional pickle slices or extra hot sauce. Close the sandwich and serve immediately with lemon wedges.