Shrimp Po' Boy Recipe

Name: Shrimp Po' Boy
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1.5 lb large shrimp, peeled and deveined; 3/4 cup all-purpose flour; 1/2 cup fine cornmeal; 2 tsp Creole seasoning; 2 large eggs, beaten with 2 Tbsp milk; 4 cups vegetable oil, for frying; 4 French rolls or hoagie rolls, split; 3/4 cup remoulade sauce; 1 cup shredded iceberg lettuce; 1 large tomato, sliced, plus 1/2 cup sliced dill pickles

Instructions

Step 1

Pat the shrimp dry and keep them cold until you are ready to dredge. A dry, cold surface helps the coating grip and keeps it from sliding off in the oil.

Step 2

Whisk the flour, cornmeal, Creole seasoning, and 1/2 tsp salt in a shallow dish, and put the beaten eggs in a second dish. The cornmeal gives the crust its crunch while the flour keeps the coating from turning gritty.

Step 3

Dredge each shrimp in the flour mixture, then the egg, then back in the flour mixture, pressing so the coating sticks. Rest the coated shrimp on a rack for 5 minutes so the crust hydrates and holds together in the oil.

Step 4

Heat 1 inch of oil in a deep skillet to 350 degrees F and fry the shrimp in batches for 2 to 3 minutes, until golden and 145 degrees F at the thickest part. Frying at 350 degrees F crisps the coating quickly instead of letting it soak up oil.

Step 5

Drain the shrimp on a wire rack rather than paper towels, which trap steam and soften the crust. Hold finished batches in a 200 degrees F oven on a rack if you are frying in several rounds.

Step 6

Spread remoulade on both halves of each roll and layer the lettuce, tomato, pickles, and shrimp. Serve immediately, since the hot shrimp soften the bread within a few minutes.

Troubleshooting — fixes, not repeats

If the coating falls off in the oil, the shrimp were wet or the crust did not rest; pat them dry and wait 5 minutes after dredging.
If the shrimp taste greasy, the oil dropped below 350 degrees F; fry in smaller batches and let the oil come back up between them.
If the rolls are too soft to hold the filling, toast the cut sides for a minute, which also helps them resist the shrimp juices.
If you are feeding a crowd, reheat fried shrimp at 375 degrees F for 5 to 6 minutes, but assemble the sandwiches at the last minute.

Make it your way

Spicier version: For a lighter sandwich, toss the shrimp with 1 Tbsp oil and 2 tsp Creole seasoning and sear them in a hot skillet for 2 minutes per side instead of frying.
The same coating works for 1 lb catfish nuggets or 1 lb shucked oysters fried at 350 degrees F with the same timing.
A quick remoulade is 3/4 cup mayonnaise with 1 Tbsp Creole mustard, 1 tsp hot sauce, 1 Tbsp chopped pickle, and 1 tsp lemon juice.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Reheat the shrimp on a rack in a 375 degrees F oven for 6 to 8 minutes, until they reach 165 degrees F, which restores some crunch.

FAQ

What kind of bread makes a good po' boy?
A New Orleans-style French roll with a thin, crisp crust and a soft interior is traditional, and a hoagie or sub roll is the closest common substitute. A crusty baguette is too tough and squeezes the filling out when you bite it.

Can I prepare the shrimp ahead?
You can dredge and refrigerate them up to 2 hours ahead, though the coating softens as it sits. Frying takes only 2 to 3 minutes per batch, so it is easier to coat them while the oil heats.

Is a po' boy always made with fried shrimp?
No. The po' boy is a general New Orleans sandwich format, and roast beef with gravy, fried catfish, and oysters are all common fillings. The remoulade and crisp vegetables carry over from the shrimp version to the others.