Fried Shrimp Po’boys

If you can’t make a trip to the Bayou State, these deliciously dressed po’boys are the next best thing.

Fried Shrimp Po’boys
Makes 4
  • Vegetable oil, for frying
  • 2 cups all-purpose flour
  • ½ cup fine yellow cornmeal
  • 2 teaspoons kosher salt
  • 2 teaspoons Creole seasoning
  • 1 teaspoon ground black pepper
  • 2 large eggs, lightly beaten
  • 2 tablespoons water
  • 1 tablespoon hot sauce
  • 2 pounds large fresh shrimp, peeled and deveined Rémoulade (recipe follows)
  • 4 (5-inch) loaves French bread, split lengthwise
  • 1 cup shredded iceberg lettuce
  • 8 (¼-inch-thick) slices tomato
  • 1 cup mayonnaise
  • 2 tablespoons chopped capers
  • 2 tablespoons chopped dill pickles
  • 2 tablespoons Creole mustard
  • 2 tablespoons sliced fresh chives
  • 2 teaspoons white vinegar
  • ½ teaspoon hot sauce
  • ½ teaspoon Creole seasoning
  1. In a large Dutch oven, pour oil to 1½-inch depth. Heat over medium heat until a deep-fry thermometer registers 350°.
  2. Meanwhile, in large bowl, whisk together flour, cornmeal, salt, Creole seasoning, and pepper.
  3. In another large bowl, whisk together eggs, 2 tablespoons water, and hot sauce. Add shrimp and toss to coat.
  4. Remove shrimp from egg mixture, letting excess drip off. Dredge in flour mixture; shake off excess flour.
  5. Fry shrimp until golden brown and crispy, 2 to 3 minutes.
  6. Spread Rémoulade on cut sides of each bread loaf. Divide shrimp between loaves. Top with lettuce, tomato, and more Rémoulade.
  1. In a small bowl, stir together all ingredients. Cover and refrigerate until ready to use or for up to 3 days.