Crispy Cajun Shrimp Po'Boy
with Homemade Remoulade

the method

Instructions

1. 1

   Make the remoulade

   In a small bowl, whisk together all the remoulade ingredients. Season with salt and pepper to taste. For the best flavor, let the sauce sit in the refrigerator for at least 30 minutes — it gets better the longer it rests.

2. 2

   Marinate the shrimp

   Toss the peeled shrimp with 1 tablespoon of Cajun seasoning. In a medium bowl, combine the buttermilk and hot sauce. Add the seasoned shrimp and let them marinate for 10–15 minutes in the refrigerator.

3. 3

   Prepare the breading

   In a shallow dish, mix the cornmeal, flour, and the remaining 1 tablespoon of Cajun seasoning until evenly combined.

4. 4

   Heat the oil

   Pour 2–3 inches of oil into a deep pot or heavy skillet and heat to 350°F. A pinch of breading should sizzle gently when it hits the oil.

5. 5

   Bread the shrimp

   Lift the shrimp from the buttermilk, letting the excess drip off, then dredge in the cornmeal mixture, pressing gently so it sticks. Place the breaded shrimp on a wire rack while you work in batches.

6. 6

   Fry until golden

   Fry the shrimp in batches for 2–3 minutes, until golden brown and crispy. Don't overcrowd the pan. Remove with a slotted spoon and rest on a paper-towel-lined plate to drain.

7. 7

   Assemble the po'boy

   Slice the French bread rolls lengthwise and — for extra crunch — toast them lightly in a pan with butter. Spread a generous layer of remoulade on both sides, then layer shredded lettuce, tomato slices, and pickles on the bottom half. Pile the crispy shrimp on top, close the sandwich, press gently, and serve immediately.