Shrimp Po’ Boys

Shrimp Po' Boys

Freshly fried and as crunchy as can be, these Shrimp Po’ Boys are a classic for a reason.

Shrimp Po’ Boys
Makes 4
  • ½ cup all-purpose flour
  • 1 cup cornmeal
  • 2 teaspoons Creole seasoning
  • 1 cup milk
  • 2 teaspoons hot pepper sauce
  • 4 dozen fresh large shrimp, peeled and deveined
  • Vegetable oil, for frying
  • 4 French bread rolls, halved lengthwise
  • Shredded iceberg lettuce and sliced tomatoes, to serve
  • Rémoulade Sauce (recipe follows)
  1. In a medium bowl, mix together flour, cornmeal, and Creole seasoning.
  2. In a separate bowl, mix together milk and pepper sauce. Soak shrimp in milk mixture for 10 minutes. Dredge shrimp in flour mixture.
  3. Fill a Dutch oven or deep fryer with vegetable oil to a 2-inch depth. Heat oil to 350°.
  4. Fry shrimp, in batches, for about 3 minutes per batch or until golden brown. Let drain on paper towels. Serve on rolls with lettuce, tomatoes, and Rémoulade Sauce.

Rémoulade Sauce
Makes 1 cup
  • 1 cup mayonnaise
  • 3 tablespoons dill pickle relish
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped capers
  • 2 teaspoons Creole mustard
  • 1½ teaspoons chopped shallots
  • 1 teaspoon hot pepper sauce
  • 1 teaspoon paprika
  1. In a small bowl, combine all ingredients, stirring well. Cover, and refrigerate until needed.



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