Shrimp Po’ Boys

Shrimp Po’ Boys

from food52.com
75 min
1 4 (8-inch) po' boys

Everyone should make this shrimp po' boy recipe at home. It was my mission to re-create what I think a shrimp po’ boy tastes like from Louisiana.

Ingredients

  • 2 cups buttermilk
  • 1 large egg
  • 1 tablespoon plus 1¾ teaspoons kosher salt, divided
  • 1 tablespoon hot sauce
  • 1 teaspoon freshly ground pepper
  • 1 1/2 pounds large shrimp, peeled, deveined, and tails removed
  • 1 cup all-purpose flour
  • 3/4 cup fine-ground cornmeal
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne
  • 1 cup mayonnaise
  • 2 tablespoons finely chopped dill pickle chips, plus 1 cup whole dill pickle chips
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon horseradish mustard
  • 1 teaspoon paprika
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon freshly ground pepper
  • 1 1/2 quarts vegetable oil
  • 4 (8-inch) baguettes, cut horizontally, toasted
  • 1 small head of iceberg lettuce, shredded
  • 2 medium tomatoes, sliced
  • Kosher salt

Directions

  1. 1

    In a medium bowl, mix the buttermilk, egg, 1 tablespoon plus 1½ teaspoons of the salt, the hot sauce, and black pepper. Add the shrimp and toss to combine. Let marinate in the refrigerator for 30 minutes.

  2. 2

    While the shrimp chills, in a small bowl, combine the mayonnaise, finely chopped pickle chips, lemon juice, horseradish mustard, paprika, Worcestershire, garlic powder, onion powder, cayenne, and black pepper. Season with salt; set the remoulade aside.