Shrimp Po’Boy

Many believe that brothers Benny and Clovis Martin created the first version of a po’boy as a free meal for striking New Orleans streetcar drivers in 1929. According to legend, the Martins would say “Here comes another poor boy!” when someone approached for a sandwich, which was half a French bread loaf stuffed with fillings like fried shrimp and oysters.
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  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: 4 shrimp po’boys
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Ingredients

For the Shrimp:

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

For the Remoulade:

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

  1. 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.
  2. Meanwhile, make the rémoulade: Combine the mayonnaise, pickles, shallot and hot sauce in a small bowl; season with salt and pepper. 
  3. 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.
  4. 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.
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