Po'boy Sandwich Recipe

Marinate shrimp

Place cleaned shrimp in a bowl. Add buttermilk and 1 tablespoon hot sauce, stir to coat. Cover and refrigerate for 20–30 minutes (this tenderizes and flavors the shrimp).

Prepare dredge

While shrimp marinates, whisk together flour, cornstarch, paprika, cayenne, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper in a shallow wide bowl or rimmed baking sheet.

Heat oil

Pour vegetable oil into a deep skillet or pot to a depth of about 1 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small pinch of flour sizzles and browns in ~30 seconds.

Dredge and fry

Remove shrimp from buttermilk in small batches, letting excess drip off. Dredge each shrimp thoroughly in the flour mixture, shaking off excess. Fry shrimp in a single layer (do not overcrowd) for 2–3 minutes per side until golden and cooked through. Use a slotted spoon to transfer fried shrimp to a paper towel–lined plate. Keep warm in a low oven (200°F/95°C) if necessary and repeat with remaining shrimp.

Season

Immediately season fried shrimp with a light sprinkle of salt and pepper to taste.

In a small bowl combine mayonnaise, Dijon mustard, prepared horseradish, 1/2 teaspoon hot sauce, lemon juice, Worcestershire sauce, sweet pickle relish, chopped capers, 1/4 teaspoon paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until smooth and taste; adjust hot sauce, lemon, or salt to preference. Refrigerate until ready to assemble. Makes about 3/4 cup.

Prepare bread

Slice each French roll lengthwise, leaving a hinge if desired. Lightly butter the cut faces with softened butter. Optionally toast the buttered bread on a hot skillet for 1–2 minutes until golden.

Assemble sandwich

Spread about 2–3 tablespoons remoulade on both cut sides of each roll. Layer shredded iceberg lettuce on the bottom half, then arrange slices of tomato and pickles. Pile fried shrimp on top of the vegetables (approximately half the shrimp per sandwich for 2 sandwiches). Spoon a little extra remoulade over the shrimp if desired.

Finish

Close the sandwich, press gently, and cut in half if serving. Serve immediately with lemon wedges on the side for squeezing over the shrimp.