Crunchy Saucy New Orleans Shrimp Po' Boy (Print version)

Golden fried shrimp piled into French bread with remoulade, lettuce, tomato, and pickles for a crunchy, saucy New Orleans Po' Boy.

# Ingredients:

For the remoulade

01 - 3/4 cup mayonnaise
02 - 2 tablespoons Creole mustard
03 - 1 tablespoon finely chopped dill pickles
04 - 1 tablespoon fresh lemon juice
05 - 1 teaspoon prepared horseradish
06 - 1 teaspoon Worcestershire sauce
07 - 1 teaspoon Louisiana-style hot sauce, plus more for serving
08 - 1/2 teaspoon smoked paprika
09 - 1 small garlic clove, finely grated

For the fried shrimp

10 - 1 1/2 lb (680 g) large shrimp, peeled, deveined, tails removed
11 - 1 cup (240 ml) buttermilk
12 - 1 tablespoon Louisiana-style hot sauce
13 - 1 cup (125 g) all-purpose flour
14 - 1/2 cup (75 g) fine yellow cornmeal
15 - 2 tablespoons Cajun seasoning
16 - 1 teaspoon garlic powder
17 - 1/2 teaspoon black pepper
18 - 1/4 teaspoon cayenne pepper, optional
19 - Vegetable oil, for frying

For the sandwiches

20 - 4 soft French rolls or Po' Boy rolls, split lengthwise
21 - 2 cups shredded iceberg lettuce
22 - 2 medium tomatoes, thinly sliced
23 - 1 cup sliced dill pickles
24 - 1 lemon, cut into wedges

# Instructions:

01 - Stir together mayonnaise, Creole mustard, chopped pickles, lemon juice, horseradish, Worcestershire sauce, hot sauce, paprika, and garlic. Cover and refrigerate while you prepare the shrimp.
02 - Pat the shrimp dry. Toss with buttermilk and hot sauce in a bowl and let stand for 10 minutes while the oil heats.
03 - In a shallow dish, whisk together flour, cornmeal, Cajun seasoning, garlic powder, black pepper, and cayenne if using.
04 - Pour 2 inches of vegetable oil into a Dutch oven or heavy pot. Heat to 350 F and set a wire rack over a sheet pan.
05 - Lift shrimp from the buttermilk, letting excess drip off. Toss in the flour mixture until fully coated, pressing gently so the crust sticks.
06 - Fry in small batches for 2-3 minutes, turning as needed, until golden brown and opaque. Transfer to the wire rack and season lightly with salt while hot.
07 - Warm the rolls if desired. Spread remoulade on both cut sides, then layer with lettuce, tomato, pickles, and fried shrimp. Serve immediately with lemon wedges and extra hot sauce.

# Good to know:

01 - Serve immediately for the crispest shrimp.
02 - Keep oil close to 350 F and fry in batches.
03 - Remoulade can be made up to 4 days ahead.

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