Shrimp Po-boy (3) Recipe

In a medium bowl combine mayonnaise, Dijon mustard, creole or whole-grain mustard, lemon juice and zest, hot sauce, chopped capers, parsley, Worcestershire sauce, salt and pepper. Whisk until smooth and taste; adjust seasoning with more lemon, hot sauce or salt as desired. Cover and refrigerate while preparing shrimp so flavors meld (at least 15 minutes).

Pat shrimp dry with paper towels. Season lightly with 1/2 tsp salt, 1/4 tsp pepper and optional 1/2 tsp Old Bay or Cajun seasoning. Set aside on a plate for a few minutes.

Shred lettuce, slice tomatoes and pickles. Split rolls lengthwise without cutting through completely if preferred and toast cut sides lightly in a skillet or under a broiler until just golden (about 1–2 minutes) to keep them from getting soggy.

Make the batter

In a bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp paprika, 1/4 tsp cayenne, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp kosher salt and 1/2 tsp black pepper until evenly combined. In a separate small bowl beat 1 large egg and stir in 3 tablespoons cold sparkling water or beer. Add the egg mixture into the dry ingredients and stir just until combined; batter should be thick enough to coat shrimp but still slightly runny. If too thick add 1 tsp more cold water; if too thin add a tablespoon more flour.

Heat 3–4 cups neutral oil in a deep skillet or pot over medium-high heat to 350–360°F (175–182°C). If you don't have a thermometer, test by dropping a small bit of batter—if it sizzles and browns in about 30–45 seconds it is ready. Keep oil at an even temperature to avoid greasy shrimp.

Working in batches (do not overcrowd), dredge seasoned shrimp briefly in a tablespoon of extra flour if batter is very loose, then dip each shrimp into the batter, letting excess drip off, and carefully place into the hot oil. Fry 2–3 minutes per batch until golden and crisp and shrimp are cooked through (opaque and firm). Use a slotted spoon to transfer shrimp to a paper towel–lined baking sheet to drain. Keep finished shrimp warm in a 200°F (95°C) oven on a wire rack while frying remaining batches.

Spread about 2–3 tablespoons of the lemony remoulade on both cut sides of each toasted roll (reserve a little sauce for drizzling if desired).

Layer shredded lettuce across the bottom half of each roll, then place a generous portion of fried shrimp (6 shrimp per sandwich). Add 3–4 tomato slices and a few dill pickle slices on top of the shrimp.

Drizzle a little extra remoulade over the shrimp if you like, close sandwiches, press gently and serve immediately while shrimp are hot and crunchy.

Optional: serve with lemon wedges and hot sauce on the side.