Shrimp Po Boy Sandwich Recipe
Prep Time:
15 minutes
Cook Time:
10 minutes
Servings:
2 Servings
Ingredients
  • 1 cup buttermilk
  • ¼ cup Crystal hot sauce, divided (or other type of Louisiana-style hot sauce)
  • 2 teaspoons kosher salt, divided
  • 1 pound large shrimp, peeled and de-veined
  • ¾ cup all-purpose flour
  • ¾ cup yellow cornmeal
  • ½ teaspoon cayenne pepper
  • ½ teaspoon paprika
  • ½ teaspoon onion powder or flakes
  • ½ teaspoon garlic powder
  • ½ teaspoon freshly ground black pepper
  • ¼ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 2 tablespoons chopped cornichons
  • vegetable oil, for frying
  • 2 (10-inch) French bread rolls, halved lengthwise
  • 1 large beefsteak tomato, thinly sliced
  • 1 ½ cup shredded iceberg lettuce
Directions
  1. Mix the buttermilk with 2 tablespoons hot sauce and 1 teaspoon salt.
  2. Marinate the shrimp in the buttermilk for an hour in the refrigerator.
  3. Combine the remaining salt with the flour, cornmeal, cayenne, paprika, onion powder, garlic powder, and pepper.
  4. Gently tap or shake each shrimp to remove excess liquid, then coat with the seasoned flour.
  5. Heat 2 inches of oil in a medium pan or Dutch oven to 350 F.
  6. Fry the shrimp in batches of 5 to 6 pieces for about 1 minute or until golden brown, making sure the oil heats back up to 350 F between batches.
  7. Drain the shrimp on a plate lined with paper towels.
  8. Mix the remaining hot sauce with the mayonnaise, mustard, and cornichons and spread a thin layer on the bottom of each bread roll.
  9. Divide the shrimp between the rolls, topping with the tomatoes and lettuce.
  10. Use the rest of the mayonnaise to top each sandwich.
  11. Cover the sandwiches with the top halves of the rolls and serve.