Mardi Gras Shrimp Po Boy (Printer-friendly)
Crispy fried shrimp on a baguette with fresh veggies and tangy remoulade, embodying bold New Orleans taste.
# What You'll Need:
→ Shrimp Preparation
01 - 1 lb large shrimp, peeled and deveined
02 - 1 cup buttermilk
03 - 1 teaspoon hot sauce
04 - 1 cup all-purpose flour
05 - 1/2 cup cornmeal
06 - 1 teaspoon paprika
07 - 1/2 teaspoon cayenne pepper
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - Vegetable oil, for frying
→ Remoulade Sauce
12 - 1/2 cup mayonnaise
13 - 2 tablespoons Dijon mustard
14 - 1 tablespoon prepared horseradish
15 - 2 teaspoons hot sauce
16 - 2 teaspoons sweet paprika
17 - 1 teaspoon lemon juice
18 - 1 tablespoon chopped parsley
19 - 1 tablespoon chopped capers
20 - 1 garlic clove, minced
21 - Salt and black pepper, to taste
→ Sandwich Assembly
22 - 4 crusty French baguette rolls, split
23 - 2 cups shredded iceberg lettuce
24 - 2 ripe tomatoes, sliced
25 - 1/2 small red onion, thinly sliced
26 - Dill pickle slices (optional)
# Directions:
01 - Combine buttermilk and hot sauce in a bowl. Add shrimp and toss to coat thoroughly. Let marinate for 15 minutes to develop flavor and tenderize.
02 - Mix flour, cornmeal, paprika, cayenne pepper, garlic powder, salt, and black pepper in a shallow dish until evenly blended.
03 - Pour 2 inches of vegetable oil into a heavy skillet and heat to 350°F. Maintain temperature throughout frying for optimal crispiness.
04 - Remove shrimp from marinade, allowing excess liquid to drip off. Dredge each piece in the flour mixture, pressing gently to ensure thorough coating.
05 - Fry shrimp in batches for 2-3 minutes until golden brown and crispy. Transfer to paper towels to drain excess oil.
06 - Whisk together mayonnaise, Dijon mustard, horseradish, hot sauce, sweet paprika, lemon juice, parsley, capers, and minced garlic until smooth. Season with salt and pepper to taste.
07 - Spread remoulade sauce generously on both sides of each baguette. Layer with shredded lettuce, tomato slices, red onion, and fried shrimp. Add pickle slices if desired.
08 - Serve immediately while shrimp remain hot and crispy for best texture and flavor.
# Expert Advice:
01 -
- The contrast between hot crunchy shrimp and cool tangy remoulade is absolutely addictive
- Everything comes together in about 40 minutes but tastes like you spent all day perfecting it
02 -
- Overcrowding the pan drops the oil temperature dramatically, resulting in soggy, greasy shrimp
- Letting the coated shrimp sit for a few minutes before frying helps the coating adhere better
03 -
- Pre-slice your onions and soak them in ice water to tame their bite
- A candy thermometer takes the guesswork out of oil temperature