Shrimp Po' Boys
This street-food sandwich has been a workday favorite in Louisiana for generations. We wanted it at home.
Ingredients
- 0.6666666666666666 cup mayonnaise
- 2 tablespoons prepared horseradish
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce
- 0.25 teaspoon pepper
- 2 cups all-purpose flour
- 0.25 cup cornmeal
- 2 tablespoons Creole seasoning
- 4 large eggs
- 1 pound medium-large shrimp (31 to 40 per pound), peeled, deveined, and tails removed
- 2 quarts peanut or vegetable oil , for frying
- 4 (8-inch) sub rolls , toasted
- 2 cups shredded iceberg lettuce
- 2 cups large tomatoes , cored and sliced thin
- 1 cup dill pickle chips
Instructions
- Whisk all ingredients together in bowl. Set aside.
- Set wire rack in rimmed baking sheet. Whisk flour, cornmeal, and Creole seasoning together in shallow dish. Whisk eggs and 1/2 cup flour mixture together in second shallow dish.
- Place half of shrimp in flour mixture and toss to thoroughly coat. Shake off excess flour mixture, dip shrimp into egg mixture, then return to flour mixture, pressing gently to adhere. Transfer shrimp to prepared wire rack. Repeat with remaining half of shrimp. Refrigerate shrimp for at least 15 minutes or up to 30 minutes.
- Line large plate with triple layer of paper towels. Add oil to large Dutch oven until it measures about 1 1/2 inches deep and heat over medium-high heat to 375 degrees. Carefully add half of shrimp to oil. Cook, stirring occasionally, until golden brown, about 4 minutes. Using slotted spoon or spider skimmer, transfer shrimp to prepared plate. Return oil to 375 degrees and repeat with remaining shrimp.
- Spread rémoulade evenly on both cut sides of each roll. Divide lettuce, tomatoes, pickle chips, and shrimp evenly among rolls. Serve.