Po' Boys & Sandwiches Recipe

Marinate the shrimp

Place the cleaned shrimp in a medium bowl. Add buttermilk and 2 tbs hot sauce, toss to coat. Cover and refrigerate for 20–30 minutes (this tenderizes the shrimp and helps the coating adhere).

Prepare dredge

While shrimp marinate, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, salt, and black pepper in a wide shallow bowl or pie plate. Mix thoroughly so spices are evenly distributed.

Heat oil

Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1–1.5 inches (roughly 3–4 cups depending on pan). Heat over medium-high until oil registers 350°F (175°C) on a thermometer or a pinch of flour sizzles on contact.

Dredge and fry shrimp

Working in batches to avoid crowding, remove shrimp from buttermilk, letting excess drip off. Dredge each shrimp thoroughly in the flour mixture, pressing to coat. Shake off excess and carefully add to hot oil. Fry until golden brown and cooked through, about 2–3 minutes per side (total 3–5 minutes per batch depending on size). Use a slotted spoon to transfer shrimp to a wire rack or paper towel-lined tray to drain. Keep cooked shrimp warm in a low oven (200°F / 95°C) while finishing remaining batches.

Assemble sandwiches

Split rolls lengthwise (leave a hinge if you prefer). If using buttered-toasted rolls, spread lightly with butter and toast cut side down in a dry skillet until golden. Spread a generous layer of remoulade sauce on both sides of each roll. Layer shredded lettuce on the bottom half, add fried shrimp piled evenly, top with tomato slices and pickled slices if using. Close the sandwich and press gently. Serve immediately with lemon wedges.

In a small bowl, combine mayonnaise, Creole or Dijon mustard, lemon juice, hot sauce, Worcestershire sauce, chopped capers, chopped pickles, paprika, minced garlic, salt, and black pepper. Stir until smooth and cohesive. Taste and adjust seasoning — add more hot sauce or lemon for brightness. Chill at least 10 minutes to let flavors meld; sauce can be made up to 24 hours ahead and refrigerated.

For an oyster or shrimp-and-oyster hybrid Po' Boy: substitute shucked oysters (pat very dry) for or alongside shrimp, dredge and fry the same way but reduce frying time for oysters to 1–2 minutes until edges curl. For a roast beef Po' Boy: thinly slice leftover roast beef, heat with au jus or gravy and pile on toasted rolls; add pickled vegetables and horseradish or Creole mustard in place of remoulade. Garnish with lemon wedges and pickles or pickled peppers as desired.