Shrimp Po' Boy Sandwich
Lightly crusted shrimp, shredded lettuce, tomatoes, pickles and remoulade piled high on crusty french bread. It's sandwich perfection!
- 1 pound medium shrimp 41-50 count peeled and deveined
- 2 teaspoons Creole seasoning divided
- 1/2 cup buttermilk
- 2 teaspoons hot sauce
- 1/2 cup all purpose flour
- 1/2 cup yellow cornmeal
- oil for frying
- shredded iceberg lettuce
- sliced tomato
- 4 french bread rolls
Season shrimp with 1 teaspoon of Creole seasoning.
In a bowl combine buttermilk and hot sauce. In another bowl combine flour, cornmeal and remaining teaspoon of creole seasoning.
Dip the shrimp into the buttermilk mixture and then dredge into the cornmeal mixture.
Heat oil to 350 degrees F. Fry the shrimp, in batches if necessary, until golden brown, about 3 minutes. Use a slotted spoon to transfer to a paper towel lined plate.
To assemble the sandwiches spread remoulade on bottom slice of roll. Next place shredded lettuce, pickles and tomatoes on top followed by a generous serving of the fried shrimp. Spread more remoulade sauce on top and serve immediately.
Make sure not to overcrowd the pan when frying the shrimp. You want to give them space to fry or they will steam more than cook and won't be as crispy.
Prep everything else before you make the shrimp. This will ensure that your shrimp is hot and crispy when you assemble the sandwiches.
Nutrition facts for estimation purposes only.
Calories: 1000kcalCarbohydrates: 86.2gProtein: 83.1gFat: 41.3gSaturated Fat: 5.3gCholesterol: 731mgSodium: 2313mgFiber: 13.8gSugar: 19.2g
Keywords: cajun, Po' Boy, remolaude, sandwich