Classic Shrimp Po'Boy

Ingredients

• 1 pound (450g) large shrimp, peeled and deveined 1 pound (450g) large shrimp, peeled and deveined
• 1 cup (120g) cornmeal 1 cup (120g) cornmeal
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder 1/2 teaspoon onion powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (optional, for heat) 1/4 teaspoon cayenne pepper (optional, for heat)
• Vegetable oil, for frying Vegetable oil, for frying
• 4 baguettes, split lengthwise 4 baguettes, split lengthwise
• 1 cup (240ml) remoulade sauce 1 cup (240ml) remoulade sauce
• Lettuce leaves Lettuce leaves
• Sliced tomatoes Sliced tomatoes
• Sliced pickles Sliced pickles

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat (total, saturated): 18g, 2g
• Carbohydrates (total, sugars): 63g, 4g
• Protein: 26g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a shallow bowl, combine the cornmeal, flour, paprika, garlic powder, onion powder, salt, and cayenne pepper (if using).
2. 2.
   Heat vegetable oil in a deep skillet or pot over medium-high heat.
3. 3.
   Dredge the shrimp in the cornmeal mixture, pressing gently to adhere.
4. 4.
   Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
5. 5.
   Spread remoulade sauce on the cut sides of the baguettes.
6. 6.
   Layer lettuce, tomatoes, pickles, and crispy shrimp on the bottom half of each baguette.
7. 7.
   Close the sandwiches and press gently.
8. 8.
   Serve the Classic Shrimp Po'Boys immediately.

Treat your ingredients with care...

• Shrimp — Make sure to pat the shrimp dry before coating them in the cornmeal mixture to ensure a crispy texture.
• Remoulade sauce — Feel free to adjust the seasoning of the remoulade sauce according to your taste preferences. You can add more spices, such as cayenne pepper or hot sauce, for an extra kick.

Tips & Tricks

• For a healthier alternative, you can bake the shrimp instead of frying them. Simply place them on a baking sheet lined with parchment paper and bake at 425°F (220°C) for about 12-15 minutes, flipping halfway through.
• If you prefer a spicier Po'Boy, add a pinch of cayenne pepper to the cornmeal mixture for an extra kick.
• Don't overcrowd the skillet when frying the shrimp to ensure they cook evenly and become crispy.

Serving advice

Serve the Classic Shrimp Po'Boys with a side of coleslaw or sweet potato fries for a complete meal. Cut the sandwiches in half diagonally for easier handling.

Presentation advice

To enhance the presentation, you can wrap the Po'Boys in parchment paper or butcher paper, securing them with twine or toothpicks. This will give them a rustic and inviting look.