New Orleans Shrimp Po Boy Sandwich Recipe

🧂 Ingredients

• 2 pounds peeled and deveined 16/20 or 26/30 shrimp
• 4 tablespoons Cajun seasoning
• 1 cup buttermilk
• 2 tablespoons stound ground or creole mustard
• 2 large eggs
• 1 ½ cups all-purpose flour
• 1 ½ cups cornmeal
• ½ cup softened unsalted butter
• 4 6-8 inch loaves of French bread
• shredded iceberg lettuce
• sliced tomatoes
• sliced dill pickles
• ½ recipe for Cajun remoulade
• hot sauce to taste
• sea salt to taste

Instructions

• 1 In a large bowl, whisk together 2 tablespoons of Cajun seasoning, mustard, hot
  sauce, buttermilk, and eggs until combined.
• 2 Add in the shrimp and mix well until coated. Let marinate in the fridge for 30
  minutes.
• 3 Pour some oil into a large frying pan and heat to 350°.
• 4 Add the flour, cornmeal, remaining 2 tablespoons of Cajun seasoning, and salt to
  taste to a casserole-size pan and whisk until combined. Taste it to make sure
  it’s seasoned enough.
• 5 Remove the shrimp from the refrigerator and add a handful to the pan with the
  flour-cornmeal mixture.
• 6 Toss very well to make sure it is coated on all sides.
• 7 Set aside on a sheet tray lined with parchment paper and repeat the process
  until all the shrimp have been coated in the batter.
• 8 Add half the shrimp to the hot oil and cook for 2 to 3 minutes or until golden
  brown and the shrimp are cooked through. Do not overcook.
• 9 Set the shrimp on a sheet tray with a rack to drain any excess oil. Repeat the
  process with the remaining half of the battered shrimp.
• 10 Spread some butter on each half of the sliced French bread.
• 11 Toast the bread butter on a flat top or in a pan over low to medium heat until
  brown and toasted.
• 12 Place some lettuce down on the bottom toasted slices of bread.
• 13 Next, evenly spread the tomatoes and pickles.
• 14 Place on as many shrimps as you can.
• 15 Spread a generous helping of the mayonnaise or remoulade on the top slice of
  bread and then add it to the top of the sandwich.

Nutrition Info