Shrimp Po' Boy
Classic New Orleans fare, this Cajun seafood sandwich is loaded up with crispy buttermilk fried shrimp, spicy remoulade sauce, lettuce and tomatoes on top of a fluffy hoagie roll. Give it an extra kick with one of our Secret Sauces (we recommend the Cajun Mary or Honky Tonk Hot Sauce).
Shrimp Po' Boy
Difficulty: Moderate
Prep time: 60 minutes
Cook time: 15 minutes
Serves: 4
Ingredients: |
|
| 1 lb. | Shrimp, peeled & deveined |
| 1 cup | Buttermilk |
| 1/4 cup | Hot Sauce |
| 3/4 cup | Flour |
| 3/4 cup |
Cornmeal |
| 2 T | Bad Juju Cajun Blend |
| 1/4 cup | Mayonnaise |
| Vegetable Oil, for frying | |
| 4 | Hero or Hoagie Rolls, toasted |
| 4 | Vine-ripened Tomatoes, sliced |
| 2 cups |
Shredded Lettuce |
| 1 |
Pickle, chopped |
| Honky Tonk Hot Sauce or Cajun Mary Sauce | |
| Lemon Wedges for serving (optional) |
Instructions:
- In a medium bowl, toss the shrimp in the buttermilk with 2 tablespoons of hot sauce. Cover with plastic wrap and refrigerate for 1 hour.
- In another mixing bowl, whisk together the flour, cornmeal, and Bad Juju. Set aside.
- In a small bowl, whisk together the remaining hot sauce with the mayonnaise. Set aside.
- In a large sauce pot or Dutch oven, heat 2 inches of oil to 350 F. Set a wire rack in a sheet tray and line with paper towels.
- Remove the shrimp from the buttermilk, then toss in flour mixture.
- Working in batches, fry the shrimp for 1 minute, until golden brown. Using a slotted spoon or spider, transfer the shrimp to the paper towel-lined tray. Season with additional Bad Juju, then repeat with remaining shrimp.
- Assemble Po’ Boys: Spread sauce on roll, then top with lettuce, tomato, battered shrimp, and chopped pickle. Drizzle with Honky Tonk hot sauce or Cajun Mary Sauce. Serve warm with fresh lemon wedges.
