My Bad Ass New Orleans Style Shrimp Poboy

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 Ingredients:

For the fried shrimp: 
  • 1 lb medium or large shrimp, peeled and deveined
  • 1 cup buttermilk
  • 1 tbsp hot sauce (like Tabasco or Crystal)
  • 1 cup cornmeal
  • ½ cup all-purpose flour
  • 2 tbsp Cajun or Creole seasoning, divided
  • Vegetable or peanut oil, for frying 

For the sandwich: 
  • 4 soft French bread or hoagie rolls
  • Shredded iceberg lettuce
  • Tomato slices
  • Sliced dill pickles

 For the remoulade sauce: 

  • 1 cup mayonnaise
  • 1 tbsp Creole mustard or Dijon mustard
  • 1 tsp hot sauce
  • 1 tsp Worcestershire sauce
  • 1 tbsp lemon juice
  • 1 tsp prepared horseradish
  • 1 garlic clove, minced
  • ½ tsp paprika
  • Salt and pepper to taste
Instructions:
  1. Prepare the remoulade: In a small bowl, whisk together all remoulade ingredients. Season with salt and pepper to taste. For the best flavor, let the sauce sit for at least 30 minutes in the refrigerator.
  2. Marinate the shrimp: Toss the peeled shrimp with 1 tablespoon of Cajun seasoning. In a medium bowl, combine the buttermilk and hot sauce. Add the seasoned shrimp and let them marinate for 10–15 minutes in the refrigerator.
  3. Prepare the breading: In a shallow dish, mix the cornmeal, flour, and the remaining 1 tablespoon of Cajun seasoning.
  4. Heat the oil: Pour 2–3 inches of oil into a deep pot or skillet and heat it to 350°F.
  5. Bread the shrimp: Remove the shrimp from the buttermilk mixture and dredge them in the cornmeal and flour mixture, pressing gently to ensure a good coating. Place the breaded shrimp on a wire rack while you work in batches.
  6. Fry the shrimp: Fry the shrimp in batches for 2–3 minutes, until they are golden brown and crispy. Avoid overcrowding the pan. Remove the cooked shrimp with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
  7. Assemble the po'boy:
    • Slice the French bread rolls lengthwise. For extra crunch, toast them lightly in a pan with butter.
    • Spread a generous amount of remoulade sauce on both sides of the bread.
    • Layer the shredded lettuce, sliced tomatoes, and pickles on the bottom half of the roll.
    • Pile the crispy fried shrimp on top.
    • Place the top half of the bread over the fillings and press down gently.
  8. Serve immediately
 

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