Name: Shrimp Po’Boy
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 shrimp po’boys
Ingredients: 1 cup all-purpose flour; 3/4 cup cornmeal; 1 tablespoon salt-free Cajun seasoning; Kosher salt and freshly ground pepper; 1 1/2 cups whole milk; 1 teaspoon hot sauce (preferably Louisiana-style); 1 pound medium shrimp, peeled, deveined and patted dry; Vegetable oil, for frying; 1/2 cup mayonnaise; 2 tablespoons minced dill pickles; 2 tablespoons minced shallot or sweet onion; 2 teaspoons hot sauce (preferably Louisiana- style), plus more for serving; Kosher salt and freshly ground pepper; 4 French-bread rolls, split; Shredded lettuce and sliced tomatoes, for serving

Directions

Make the shrimp: Whisk the flour, cornmeal, Cajun seasoning, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Stir together the milk and hot sauce in a large bowl; add the shrimp. Working in batches, remove the shrimp from the milk mixture, letting the excess drip off, and add to the bowl with the flour mixture; toss to coat. Transfer to a plate and refrigerate 15 minutes to let the coating set.
Meanwhile, make the rémoulade: Combine the mayonnaise, pickles, shallot and hot sauce in a small bowl; season with salt and pepper.
Fry the shrimp: Line a baking sheet with paper towels. Preheat the oven to 350˚ F. Heat 2 inches of vegetable oil in a large heavy pot over medium heat until a deep-fry thermometer registers 360˚ F. Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes. Remove to the prepared baking sheet with a slotted spoon; season with salt. Adjust the heat as needed between batches.
Meanwhile, put the rolls on a baking sheet and bake until toasted, about 5 minutes. Spread the rémoulade on the cut sides and fill with lettuce, the shrimp and tomatoes. Serve with more hot sauce.

Photograph by Ralph Smith

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Shrimp Po’Boy

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