Shrimp Po’ Boy Recipe

In a medium bowl combine 1/2 cup mayonnaise, 1 tsp mustard, 1 tsp horseradish, 1/2 tsp hot sauce, 1 tsp lemon juice and 1/2 tsp Worcestershire. Stir to combine.

Fold in 1 tsp chopped capers (if using), 1 tbsp finely chopped green onion, 1 tsp chopped parsley and 1 tsp pickle relish. Season with 1/4 tsp paprika, 1/4 tsp salt and 1/8 tsp black pepper. Taste and adjust hot sauce, lemon, or salt as needed. Refrigerate while assembling other components.

In a bowl toss together 2 cups shredded cabbage and 1/2 cup grated carrot.

Whisk 2 tbsp mayonnaise, 1 tsp apple cider vinegar, 1/2 tsp sugar, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl. Pour dressing over cabbage mixture and toss to coat. Chill until serving.

If using whole potatoes, cut into 1/4–1/2 inch fries. Soak cut potatoes in cold water for 20 minutes to remove starch, then drain and pat very dry.

Heat 1–1.5 inches of oil in a heavy skillet or deep fryer to 325°F (if you don't have a thermometer, medium-high heat). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove to a paper towel–lined tray.

Increase oil temperature to 375°F. Fry potatoes again in batches for 2–3 minutes until golden and crisp. Drain on paper towels and season immediately with 1/2 tsp kosher salt and 1/4 tsp black pepper. Keep warm.

If baking, toss dried fries with 1–2 tbsp oil, spread on a single layer on a baking sheet and bake at 425°F for 25–30 minutes, flipping halfway, until crisp. Season as above.

Pat 1 lb peeled and deveined shrimp dry with paper towels. In a bowl toss shrimp with 1.5 tsp Creole seasoning, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp cayenne, 3/4 tsp kosher salt and 1/4 tsp black pepper until evenly coated.

Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until butter foams.

Add shrimp to the skillet in a single layer (work in two batches if necessary). Cook shrimp 1.5–2 minutes per side, until pink and just cooked through. Do not overcook. Total cook time will be ~3–4 minutes per batch.

Transfer cooked shrimp to a bowl and toss with 1 tbsp chopped fresh parsley and a squeeze of lemon. Keep warm.

Slice the 2 French rolls lengthwise, leaving a hinge if you prefer. Spread 1 tbsp softened butter on cut sides and toast in a hot skillet or under a broiler until golden, about 1–2 minutes per side. Remove and spread about 2 tbsp remoulade per roll on the bottom halves.

Layer a generous handful (~1/2 cup) shredded lettuce across the remoulade, then arrange 3–4 tomato slices per roll and a few pickle slices if using.

Pile the warm creole shrimp evenly into the two rolls (about 1/2 lb shrimp per sandwich or split as desired). Spoon any accumulated pan juices over the shrimp for extra flavor.

Top shrimp with a drizzle of additional remoulade if desired, close the rolls and press lightly. Cut each sandwich in half if serving to share.

Serve immediately with fries and slaw on the side and lemon wedges.