Shrimp Po-boy Recipe

Clean and brine (optional)

If shrimp are frozen, thaw completely and pat dry with paper towels. If desired, place shrimp in a bowl with 1/2 tsp salt and 1 cup cold water for 10 minutes, then drain and pat dry.

Place peeled, deveined shrimp in a medium bowl and pour buttermilk over them. Whisk the egg into the buttermilk so shrimp are lightly coated. Let sit 15–20 minutes in the refrigerator — this tenderizes and helps the breading adhere.

In a shallow bowl or pie plate, combine the all-purpose flour, cornmeal, 1 3/4 tsp of the salt (reserve remaining salt for finishing), black pepper, paprika, cayenne, and garlic powder. Mix thoroughly so spices are evenly distributed.

Pour vegetable oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to fully submerge shrimp). Heat oil to 350°F (175°C). If you don't have a thermometer, heat until a small pinch of flour sizzles and browns slowly.

Working in batches (do not overcrowd), remove a few shrimp from the buttermilk bowl, allow excess to drip off, then dredge thoroughly in the flour-cornmeal mixture, pressing lightly so breading adheres. Shake off excess.

Carefully lower coated shrimp into the hot oil using a slotted spoon or spider. Fry until golden brown and cooked through, about 2–3 minutes depending on shrimp size. Internal shrimp should be opaque and firm. Fry additional batches, maintaining oil temperature between 325–350°F.

Using a slotted spoon, transfer fried shrimp to a wire rack set over a baking sheet (not paper towels) to keep them crisp. Lightly season with the remaining 1/4 tsp salt while hot. Keep warm in a 200°F (95°C) oven if needed.

Spread softened butter evenly on the cut sides of the rolls. Toast cut-side down in a skillet over medium heat or under a broiler until golden and slightly crisp, about 1–2 minutes. Watch carefully to avoid burning.

While rolls toast, slice the tomato into 1/4-inch rounds and shred the lettuce. If using pickles, have them ready.

On the bottom half of each toasted roll, spread about 1–2 tbsp tartar sauce (adjust to taste). On the top half, spread about 1–2 tbsp cocktail sauce or combine cocktail sauce with 1 tsp hot sauce if you like heat.

Pile hot fried shrimp onto the bottom halves of the rolls — about a quarter of the shrimp per sandwich for 4 sandwiches. Add a layer of shredded lettuce over the shrimp, then 2–3 tomato slices per sandwich, and pickles if using.

Close sandwiches with the top halves, press gently, slice in half if desired, and serve immediately with lemon wedges for squeezing over the shrimp.

Serve the po-boys hot with extra cocktail and tartar sauce on the side. Leftover fried shrimp are best reheated in a 375°F (190°C) oven on a rack for 6–8 minutes to restore crispness; do not microwave if you want to keep them crispy.