Name: Shrimp Po' Boy
Total time: 50 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1.5 lb raw shrimp; 1 cup buttermilk; 4 tsp hot sauce; 1/2 cup all-purpose flour; 1/2 cup yellow cornmeal; 2 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp cayenne pepper; 1/2 tsp dried oregano; 1/2 tsp dried thyme; 1/2 tsp black pepper; 1 tsp kosher salt; 6 cup vegetable oil; 1/2 cup mayonnaise; 1 tbsp creole mustard; 1 whole lemon; 1 clove garlic; 2 stalk green onions; 4 count french rolls; 2 tbsp butter; 1/2 head iceberg lettuce; 2 medium roma tomatoes; 12 slice dill pickle chips

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690 cal38g protein68g carbs30g fat1750mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch50 min activeShortcut30 min active

Everyday 25nothing beyond the everyday cabinet

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Shrimp Po' Boy

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Cajun30 minComfortable cook

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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raw shrimppeeled and deveined, patted dry1.5 lb

buttermilk1 cup

hot sauce4 tsp

seasoned fish fry coating mixseasoned cornmeal-and-flour breading sold for frying seafood1 cup

vegetable oil6 cups

mayonnaise0.5 cups

creole mustard1 tbsp

lemonhalf juiced for the remoulade, half cut into wedges1 whole

garlicgrated1 clove

green onionsthinly sliced2 stalks

paprikafor the remoulade1 pinch

french rollssplit4 count

buttersoftened2 tbsp

iceberg lettuceshredded0.5 heads

roma tomatoessliced2 medium

dill pickle chips12 slices

Cook it to

Shrimp145°F / 63°C

Shrimp: opaque and firm. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Stir the shrimp together with the buttermilk and 1 tbsp hot sauce in a bowl. Let it sit in the fridge for 10 minutes while you build everything else.

2Make the remoulade: whisk the mayonnaise, creole mustard, juice of half the lemon, grated garlic, green onions, 1 tsp hot sauce and the pinch of paprika. Taste and add more hot sauce if you like. Chill until serving.

3Pour the fish fry coating mix into a shallow dish. There is no need to measure out or blend any spices, since the mix is already seasoned.

4Pour the vegetable oil into a dutch oven so it comes about 2 inches up the side, with at least 3 inches of space left above it. Clip on a deep-fry thermometer and heat over medium-high to 350°F. Set a wire rack over a sheet pan near the stove.

5Lift the shrimp from the buttermilk a few at a time, let the excess drip off, and press them into the coating mix until fully coated. Set them on a plate and don't let them touch.

6Fry the shrimp in 3 or 4 batches so the pot isn't crowded, 2 to 3 minutes per batch, until deep golden and crisp. Hold the oil near 350°F between batches. Move them to the wire rack. Taste one and add a light pinch of salt only if needed, since the mix is already salted.

7While the last batch fries, spread the butter on the cut sides of the rolls and toast them butter-side down in a skillet over medium heat for 1 to 2 minutes until golden.

8Slather remoulade on both halves of each roll. Layer lettuce, tomato and pickles on the bottom, pile on the hot shrimp, and finish with more remoulade. Serve with lemon wedges.

9Turn off the heat and let the frying oil cool completely in the pot, which takes a couple of hours. Because it carries cornmeal, flour and buttermilk crumbs, don't save it for reuse. Pour it into a sealable container, close the lid and throw it out with the household trash. Never pour it down the drain, since it hardens in the pipes.