Shrimp Po Boy Recipe

Marinate

In a bowl combine 1 cup buttermilk and 1 tablespoon hot sauce. Add the shrimp, stir to coat, cover and refrigerate for at least 15 minutes and up to 1 hour. Marinating tenderizes and flavors the shrimp.

Prepare dredge

In a shallow dish whisk together 3 tablespoons flour, 3 tablespoons cornmeal, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne, 1 teaspoon salt and 1/2 teaspoon black pepper until evenly mixed.

Fry method

Heat 1/2 cup vegetable oil in a heavy skillet or Dutch oven over medium-high heat until it reaches about 350°F (175°C) or a pinch of dredge sizzles on contact. Remove shrimp from buttermilk, letting excess drip off, dredge each piece in the seasoned flour/cornmeal mixture, pressing gently to adhere. Fry shrimp in batches (don't crowd) 1.5–2 minutes per side until golden and cooked through (internal temp ~120–140°F; shrimp will be opaque and firm). Transfer to a paper towel–lined plate and keep warm.

Grill alternative

If grilling instead, drain shrimp and toss lightly with 1–2 tablespoons olive oil and a pinch of salt and pepper (you can also use the dredge as a light coating if you prefer a crispier exterior). Grill on a preheated grill or grill pan over medium-high heat for 2–3 minutes per side until opaque and slightly charred. Remove and keep warm.

While shrimp are marinating, make the peppercorn mayo. In a small bowl combine 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon cracked black peppercorns, 1 tablespoon lemon juice, 1/2 teaspoon Worcestershire sauce and 1/4 teaspoon salt. Whisk until smooth and taste; adjust lemon or salt as needed. Refrigerate until assembly.

Prepare rolls: Lightly toast 4 hoagie rolls cut-side up in a 375°F (190°C) oven or on a hot pan for 3–4 minutes until slightly crisp and golden. Toasting prevents sogginess.

Layer: Spread about 1 tablespoon peppercorn mayo on the bottom half of each roll and 1/2 tablespoon on the top half. Place a generous handful (about 1/2 cup) shredded lettuce on the bottom half, then 2–3 slices of tomato per sandwich. Arrange about 4 ounces (1/4 lb) fried or grilled shrimp on top of the lettuce and tomato (adjust per roll size). Add pickles if using and a few extra cracks of black pepper or a dash of hot sauce if desired.

Serve: Close the sandwich and serve immediately while shrimp are warm with extra peppercorn mayo and hot sauce on the side.

To substitute catfish bites or oysters: Use the same marinate, dredge and frying method. For catfish, cut into bite-sized pieces and fry 2–3 minutes per side until golden. For oysters, pat dry then dredge and fry 1.5–2 minutes until golden and crisp. Grill is less common for oysters — use frying for best texture.