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Shrimp Po’ Boy Sandwiches

Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Servings 2 sandwiches

Ingredients
  

  • ½ pound medium shrimp about 10, shelled, deveined and with tails removed
  • 6 Tbsp medium grind cornmeal
  • 6 Tbsp flour
  • ½ Tbsp Cajun seasoning
  • ½ teaspoon salt
  • 1 egg beaten
  • Peanut oil for frying
  • 2-4 leaves lettuce butter or romaine
  • 1 large tomato or 2 small, sliced about 1/4 inch thick
  • 2 French sandwich rolls
  • For the Remoulade:
  • 2 Tbsp mustard preferably Creole mustard
  • ½ cup plus 2 Tbsp mayonnaise
  • 1 teaspoon prepared horseradish
  • ½ teaspoon pickle juice or vinegar
  • ½ teaspoon hot sauce Crystal, Tabasco, etc
  • 1 small garlic clove minced and smashed
  • ½ Tbsp sweet paprika
  • 1 teaspoon Cajun seasoning

Instructions
 

  • Make the remoulade sauce: mix all the ingredients together in a bowl and set aside for 30 minutes or, even better, overnight.
  • Heat oil in pan: Pour enough peanut oil in a large frying pan to come up about ½ inch, and set the pan over medium-high heat until a small amount of flour sizzles immediately when you drop some in.
  • Dredge shrimp: Mix the cornmeal, flour, Cajun seasoning and salt in a large bowl. Working with a few at a time, dredge the shrimp in the egg, then in the cornmeal-flour mixture.
  • Fry shrimp: Shake off any excess breading and fry the shrimp until golden on both sides, about 2 minutes total. Set the fried shrimp on rack set over paper towels to drain.
  • Assemble sandwiches: To assemble the sandwiches, slice the sandwich loaves almost all the way through and smear remoulade on both the top and bottom. Lay down a layer of shredded lettuce on the bottom of the sandwich, then arrange the shrimp on top. Lay 3-4 slices of tomato on the shrimp and press the top of the bread down on the bottom, compressing the sandwich a little.