American 15 min

Shrimp Po' Boy

Name: Shrimp Po' Boy
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 1½ lbs large shrimp (21/25 count), peeled and deveined; 1 cup buttermilk; 1 cup all-purpose flour; ½ cup cornmeal; 1 tablespoon Cajun seasoning; 1 teaspoon garlic powder; ½ teaspoon smoked paprika; Vegetable oil for frying; 4 hoagie rolls, split and toasted; ½ cup mayonnaise; 1 tablespoon hot sauce; 1 tablespoon pickle brine; 1 teaspoon Dijon mustard; Shredded iceberg lettuce, sliced tomatoes, dill pickles for serving

seafoodcomfort-foodspicy

Ingredientsfor 2

580

Cal

34g

Protein

56g

Carbs

24g

Fat

11½ lbs large shrimp (21/25 count), peeled and deveined
21 cup buttermilk
31 cup all-purpose flour
4½ cup cornmeal
51 tablespoon Cajun seasoning
61 teaspoon garlic powder
7½ teaspoon smoked paprika
8Vegetable oil for frying
94 hoagie rolls, split and toasted
10½ cup mayonnaise
111 tablespoon hot sauce
121 tablespoon pickle brine
131 teaspoon Dijon mustard
14Shredded iceberg lettuce, sliced tomatoes, dill pickles for serving

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Instructions

1
In a mixing bowl, toss 1½ lbs of peeled and deveined large shrimp with 1 cup buttermilk and let it sit for 10 minutes to tenderize the shrimp.
2
In a shallow dish, whisk together 1 cup all-purpose flour, ½ cup cornmeal, 1 tablespoon Cajun seasoning, 1 teaspoon garlic powder, and ½ teaspoon smoked paprika until well combined.
3
While the shrimp is marinating, prepare the remoulade by mixing together ½ cup mayonnaise, 1 tablespoon hot sauce, 1 tablespoon pickle brine, and 1 teaspoon Dijon mustard in a small bowl. Set aside.
4
Heat 2 inches of vegetable oil in a Dutch oven or deep skillet to 375°F (190°C) — use a thermometer for accuracy.
5
Working in batches, lift the shrimp from the buttermilk, allowing excess to drip off, then dredge in the seasoned flour mixture, pressing firmly to coat. Lower the shrimp gently into the hot oil and fry for 2–3 minutes until golden and crispy.
6
Remove the shrimp with a spider or slotted spoon and drain on a wire rack. Season immediately with salt to taste.
7
Spread the remoulade on both cut sides of the toasted hoagie rolls, layer with shredded iceberg lettuce and sliced tomatoes, then pile on a generous mound of hot fried shrimp, and top with dill pickles. Serve immediately while the shrimp is still crispy.