Shrimp Po Boy Recipe
fried seafood, shredded lettuce, aioli, crystal
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Ingredients
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For the shrimp
For the aioli
For the sandwich and assembly
Method
For the shrimp
- 1
Marinate
Place cleaned shrimp in a bowl and pour buttermilk over them. Cover and refrigerate for 20–30 minutes to tenderize and help coating adhere.
- 2
Prepare dredge
In a shallow bowl or pie plate, whisk together flour, cornstarch, seasoned salt, paprika, garlic powder, onion powder, cayenne, and black pepper until evenly combined.
- 3
Heat oil
Pour vegetable oil into a heavy-bottomed pot or deep skillet to a depth of about 1.5–2 inches (about 3–4 cups). Heat to 350°F (175°C) over medium-high heat. If you don't have a thermometer, test by dropping a pinch of flour: it should sizzle steadily but not burn.
- 4
Dredge and fry
Working in small batches (to avoid overcrowding), remove shrimp from buttermilk, letting excess drip off, then toss or dredge in the flour mixture to coat thoroughly. Shake off excess flour and gently lower shrimp into hot oil. Fry until golden brown and crispy, about 2–3 minutes per batch depending on shrimp size. Remove with a slotted spoon to a wire rack or paper towel-lined plate. Keep warm in a low oven (200°F/95°C) while finishing remaining shrimp.
For the aioli
- 5
In a small bowl, combine mayonnaise, mustard, minced garlic, lemon juice, Crystal hot sauce, Worcestershire sauce, salt, and black pepper. Whisk until smooth. Taste and adjust heat or acidity by adding more Crystal or lemon juice as desired. Refrigerate until ready to assemble; flavors will meld if made 15–30 minutes ahead.
For the sandwich and assembly
- 6
Prepare rolls and vegetables
Preheat broiler or skillet. Brush cut sides of the French rolls lightly with melted butter. Toast under the broiler or in a hot skillet until just golden, 1–2 minutes, watching closely to avoid burning. Thinly slice tomato and shred the iceberg lettuce finely. If using pickles, have them ready.
- 7
Assemble
Spread a generous layer (about 1–1.5 tbsp) of the aioli on both cut sides of each toasted roll. On the bottom half, layer shredded lettuce (about 0.5 cup per sandwich), a couple of tomato slices, then pile on the hot fried shrimp (about 4–6 shrimp per sandwich depending on size). Drizzle a little extra Crystal hot sauce (about 0.5 tsp) over the shrimp if desired. Top with pickles if using, then crown with the top roll. Serve immediately so the shrimp remain crisp.
- 8
Serve
Serve each sandwich with extra aioli and Crystal hot sauce on the side. Recommended accompaniments: fries, coleslaw, or potato chips.