Shrimp Po-boy Recipe

Marinate shrimp

In a medium bowl combine the shrimp, 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, in a shallow bowl or pie plate whisk together flour, cornmeal, paprika, cayenne, garlic powder, onion powder, 1 teaspoon salt and 1/2 teaspoon black pepper until evenly combined.

Heat oil

Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1.5 inches (roughly 3–4 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a test piece of bread sizzles and browns in about 45–60 seconds.

Dredge shrimp

Remove shrimp from buttermilk in small batches, allowing excess to drip off. Dredge each shrimp in the flour mixture, pressing lightly so coating adheres. Shake off excess.

Fry shrimp

Carefully add coated shrimp to hot oil in a single layer without crowding (work in batches). Fry until golden brown and cooked through, about 2–3 minutes per side (shrimp will be opaque and firm). Use a slotted spoon to transfer cooked shrimp to a wire rack or paper towel-lined tray to drain. Keep warm in a 200°F (95°C) oven if making multiple batches.

While shrimp is marinating or frying, combine mayonnaise, mustard, horseradish, 1/2 teaspoon hot sauce, lemon juice, Worcestershire sauce, chopped cornichons (or pickles), capers, shallot, parsley, paprika, cayenne, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a small bowl. Taste and adjust seasoning—add more hot sauce or lemon for brightness. Chill until ready to assemble (at least 10 minutes).

Toast rolls (optional): Split hoagie rolls and lightly toast cut sides in a hot skillet or oven for 2–3 minutes until just golden. This keeps them from becoming soggy.

Season tomato slices with the 1/4 teaspoon salt and 1/8 teaspoon black pepper and set aside.

Spread a generous layer (about 1–1.5 tablespoons) of remoulade on both cut sides of each toasted roll.

Line the bottom of each roll with a leaf of lettuce, arrange 3–4 tomato slices, then pile 6–8 fried shrimp on top of the tomatoes (adjust quantity to fit roll). Add pickles if using.

Drizzle or dollop an additional teaspoon of remoulade over the shrimp, close the roll and serve immediately with your chosen side.

French fries: Prepare according to package instructions or fry/bake homemade fries until crisp and golden. Season with salt and serve alongside the po-boy.