Fried Shrimp Po' Boys with Cajun Rémoulade

Photo: The Marmot · CC BY 2.0 · source

Buttermilk-soaked shrimp in a crunchy cornmeal crust, piled into toasted rolls dressed New Orleans style with lettuce, tomato, pickles and a punchy rémoulade.

Ingredients

• 1½ lb large shrimp, peeled and deveined
• 1 cup buttermilk
• ¾ cup cornmeal
• 4 soft French or hoagie rolls
• 1 romaine heart, finely shredded
• 2 tomatoes, sliced
• dill pickle chips, plus 1 tbsp brine
• ½ lemon

From your pantry: ⅓ cup mayo, ¾ cup flour, 2 tbsp Cajun or Creole seasoning, 2 tsp garlic powder, 2 tsp paprika, 1 tsp dried thyme, 3 tbsp hot sauce, 1 tsp Worcestershire, oil for frying, salt.

Instructions

1. Mix the Cajun seasoning, garlic powder, paprika and thyme. Toss the shrimp with the buttermilk, 2 tbsp hot sauce and a third of the spice mix and refrigerate for 30 minutes to an hour.
2. For the rémoulade, stir the mayo with a finely chopped pickle or two, the pickle brine, Worcestershire, a squeeze of lemon, 1 tbsp hot sauce and 1 tsp of the spice mix. Chill until needed.
3. Heat 1 inch of oil in a heavy skillet to 350°F. Whisk the flour, cornmeal and the rest of the spice mix in a shallow dish. Lift the shrimp from the buttermilk, let the excess drip off and dredge well.
4. Fry in batches without crowding until deep golden and crisp, 2 to 3 minutes, turning once. Drain on a rack and sprinkle with a little salt.
5. Split and lightly toast the rolls. Spread both sides with rémoulade, then pile on lettuce, tomato, pickles and plenty of shrimp. Serve right away.

Tip: Real New Orleans po' boy bread (like Leidenheimer) is crackly outside and airy inside; a light, crisp-crusted French roll is the closest supermarket match. Avoid dense sub rolls.

Nutrition per serving

Adapted from Laura in the Kitchen.

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