Shrimp Po' Boy with Horseradish Remoulade

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Vegetable oil, for frying
  • 3/4 cup all-purpose flour
  • 2/3 cup yellow cornmeal
  • 1 teaspoon seafood seasoning, such as Old Bay
  • Kosher salt and freshly ground pepper
  • 1/2 cup buttermilk
  • 2 teaspoons Sriracha
  • 1 egg
  • 1 1/2 pounds medium shrimp, peeled, deveined and butterflied
  • 4 Soft Hoagie Rolls, brushed with butter and slightly toasted in the oven
  • Horseradish Remoulade, recipe follows
  • 1 cup cherry tomatoes, sliced into rounds
  • 8 leaves green leaf lettuce
  • 1/2 red onion, thinly sliced
  • Horseradish Remoulade:
  • 1/2 cups mayonnaise
  • 1 tablespoon capers
  • 1 tablespoon Sriracha
  • 1 tablespoon horseradish
  • 1 tablespoon lemon juice
  • 1 tablespoon sweet pickle relish
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon stone-ground mustard
  • 1/2 medium shallot, cut into chunks (1/4 cup)
  • Kosher salt and freshly ground pepper
Directions
Watch how to make this recipe.
  • Fill a Dutch oven halfway with oil and heat to 375 degrees F.

  • Whisk the flour, cornmeal, seafood seasoning and sprinkle with salt and pepper in a small bowl and set aside. In another small bowl, whisk the buttermilk, Sriracha and egg and set aside.

  • Place the shrimp into the buttermilk mixture, let the excess drip off, then dredge in the flour mixture and shake off any excess. Place the shrimp onto a wire-racked baking sheet. Repeat until all shrimp are breaded.

  • Fry the shrimp in batches, not overcrowding the oil, until golden brown and cooked through, 2 to 4 minutes. Place the shrimp onto a paper-towel-lined-plate. Repeat until all the shrimp are fried. Sprinkle with salt and pepper.

  • Spread both sides of the rolls heavily with the Horseradish Remoulade. Place the shrimp on top and then the tomatoes, lettuce and some onions. Eat away!

Horseradish Remoulade:
  • Add the mayonnaise, capers, Sriracha, horseradish, lemon juice, relish, vinegar, mustard, shallots and sprinkle with salt and pepper in a food processor. Blend until slightly chunky. Adjust seasoning if necessary. Yield: 3/4 cup.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    This recipe is featured in:

    The Best Main Dish Recipes