The Shrimp Po’boy Recipe
Served on french bread, battered and fried gulf shrimp
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Ingredients
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Shrimp
Sandwich Assembly
Method
Shrimp Preparation
- 1
Marinate the Shrimp
In a mixing bowl, combine the buttermilk and the peeled and deveined gulf shrimp. Mix well and let it marinate in the refrigerator for at least 30 minutes to enhance flavor and tenderness.
- 2
Prepare the Breading
In a separate bowl, mix together the all-purpose flour, cornmeal, Cajun seasoning, salt, and black pepper until well combined.
- 3
Coat the Shrimp
Remove the shrimp from the buttermilk, allowing excess to drip off. Dredge each shrimp in the flour mixture until fully coated, shaking off any excess.
Frying the Shrimp
- 4
- 5
Fry the Shrimp
Carefully add the breaded shrimp to the hot oil in batches, being careful not to overcrowd the pan. Fry until golden brown and cooked through, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
Sandwich Assembly
- 6
Prepare the Bread
Slice the French bread loaves lengthwise, leaving a hinge on one side to hold the sandwich together.
- 7
Assemble the Po’boy
Spread a generous amount of remoulade sauce on both sides of the bread. Layer with shredded lettuce, sliced tomato, fried shrimp, and pickles.
- 8
Serve
Close the sandwich and slice it in half. Serve immediately while the shrimp are hot and crispy.
