Shrimp Po Boy
Shrimp Po Boys are the ultimate game day food. They're quick and easy to make and packed with the most delicious flavor. These sandwiches start with a crusty baguette and Cajun fried shrimp, but my favorite part about them by far is the sauce. It's the kind of sauce I literally want to put on everything, and trust me....you will, too!
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Servings: 4
Ingredients
- 2 lbs. medium shrimp peeled and deveined
- 1 c. buttermilk
- 2 eggs
- 1 1/2 c. all purpose flour
- 1/2 c. cornmeal
- 2 Tbsp. Cajun or Crele seasoning
- Canola or vegetable oil for frying
- 1/2 c. Hellman's Real Mayonnaise
- 1 Tbsp. stone ground mustard
- 1 Tbsp. sweet relish
- 1 tsp. lemon juice
- 1 tsp. hot sauce
- 1/4 tsp. Cajun or Creole seasoning
- 4 French rolls split horizontally
- 1-2 tomatoes thinly sliced
- 1 c. shredded lettuce
Instructions
- 1. Attach a deep-fry thermometer to the side of a heavy pan. Add enough oil to measure 2". Heat oil over medium-high heat to 350°.
- 2. While oil is heating, combine buttermilk and eggs in a large bowl; whisk well.
- 3. In a separate large bowl, combine flour, cornmeal, and seasoning.
- 4. Working in batches, dip shrimp in buttermilk mixture, then in flour mixture until fully coated.
- 5. Drop shrimp into hot oil and fry until golden brown and crispy, about 5-6 minutes.
- 6. Use a slotted spoon to remove shrimp from oil and transfer to a wire rack to drain.
- 7. Prepare remoulade by combining Hellmann's Real Mayonnaise, mustard, relish, lemon juice, hot sauce, and seasoning.
- 8. Assemble sandwiches on French rolls with shrimp, lettuce, tomatoes, and remoulade.