Gulf Coast Shrimp Poyboy Recipe

Preheat oven to 350°F (175°C) or set broiler to low. Slice the 8-inch baguette lengthwise and lightly butter the cut faces with the softened butter. Place cut-side up on a baking sheet and toast in the oven for 5–7 minutes until golden and crisp. Meanwhile, shred the iceberg lettuce thinly, slice the tomato into 1/4-inch rounds, and set pickles aside if using.

Make the sandwich dressing: in a small bowl combine mayonnaise, ketchup, and hot sauce if using. Taste and adjust — add a pinch of salt or a squeeze of lemon if desired. Set aside at room temperature.

Marinate shrimp

Place peeled and deveined shrimp in a bowl and pour the buttermilk over them. Cover and refrigerate for 15–30 minutes. This tenderizes and helps the coating adhere.

Prepare dredge

While shrimp marinate, whisk together the flour, cornmeal, Creole seasoning, Old Bay, garlic powder, onion powder, salt, and pepper in a shallow bowl or rimmed plate.

Heat oil

Pour about 1 inch of vegetable oil into a heavy skillet or cast-iron pan (about 1 cup) and heat over medium-high until it reaches 350–365°F (175–185°C) or until a small pinch of the flour mixture sizzles immediately when dropped in.

Dredge & fry

Remove shrimp from buttermilk, letting excess drip off. Dredge each shrimp in the seasoned flour/cornmeal mixture, pressing lightly to adhere. Shake off excess. Fry the shrimp in batches (don’t overcrowd) 2–3 minutes per side until golden brown and cooked through (internal color opaque and firm). Transfer to a wire rack or paper-towel-lined plate and season lightly with a pinch of Creole seasoning while hot.

Marinate shrimp

Toss peeled and deveined shrimp with olive oil, lemon juice, Cajun seasoning, minced garlic, salt, and pepper in a bowl. Let sit at room temperature for 10–15 minutes (or refrigerate up to 30 minutes).

Grill shrimp

Preheat a grill or grill pan to medium-high. Thread shrimp onto skewers if desired (for easier turning) or place directly on the grill. Grill 2–3 minutes per side until opaque and slightly charred around the edges. Remove from heat and keep warm.

If you toasted the baguette earlier, open it and spread the mayo-ketchup dressing evenly on both cut sides. On the bottom half, layer a generous handful of shredded iceberg lettuce to create a bed for the shrimp.

Pile the cooked shrimp (choose either the fried or grilled batch) evenly over the lettuce. Arrange tomato slices on top of the shrimp and add pickles if using. Sprinkle a light dusting (about 1/2 tsp) of extra Creole/Cajun seasoning over the tomatoes for a finishing kick.

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

Serve hot for best contrast between warm shrimp and crisp bread. Leftover shrimp can be refrigerated up to 2 days; toast bread fresh and assemble just before serving to keep the baguette crisp.