Classic Shrimp Po' Boy
Traditional dish · Cajun/Creole
A quintessential New Orleans sandwich featuring crispy fried shrimp piled high on a soft, hollowed-out French bread loaf, dressed with lettuce, tomato, pickles, and remoulade sauce.
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Ingredients
- Large shrimp, peeled and deveined2 lbs
- All-purpose flour2 cups
- Cornmeal1 cup
- Cayenne pepper1 tbsp
- Paprika1 tbsp
- Garlic powder1 tsp
- Onion powder1 tsp
- Salt1 tsp
- Black pepper1 tsp
- Eggs3
- Milk1/2 cup
- Vegetable oil, for frying4 cups
- New Orleans-style French bread loaves4
- Shredded iceberg lettuce2 cups
- Sliced ripe tomatoes1 large
- Dill pickle slices1 cup
- Remoulade sauce1 cup
Steps
- 1
In a shallow dish, whisk together flour, cornmeal, cayenne pepper, paprika, garlic powder, onion powder, salt, and black pepper.
- 2
In another shallow dish, whisk together eggs and milk.
- 3
Pat the shrimp dry. Dredge each shrimp first in the flour mixture, then dip into the egg mixture, and finally coat again in the flour mixture. Set aside.
- 4
Heat vegetable oil in a deep fryer or heavy-bottomed pot to 375°F (190°C).
- 5
Fry the shrimp in batches until golden brown and cooked through, about 3-4 minutes per batch. Drain on paper towels.
- 6
Split the French bread loaves lengthwise, but not all the way through. Hollow out some of the soft interior to make room for the shrimp.
- 7
Spread a generous layer of remoulade sauce inside each bread loaf.
- 8
Fill the bread with fried shrimp, then top with shredded lettuce, tomato slices, and pickle slices.
- 9
Serve immediately.
