Shrimp Po' Boys


Piled high with crispy fried shrimp on crusty French bread slathered with a zesty, spicy mayo, it's the ultimate dinner sandwich.


3/4 cup mayonnaise
2 tbsp coarse grain or Creole mustard
1 tbsp capers, drained and chopped
1 tbsp hot sauce
1 tbsp lemon juice
2 tsp prepared horseradish
1 1/2 tsp Creole seasoning
1 tsp Worcestershire sauce
garlic clove, grated


Vegetable or peanut oil, for frying
1 cup buttermilk
2 cup yellow cornmeal
2 tbs Creole seasoning
2 lb medium shrimp, peeled and deveined
Salt, to taste
hoagie rolls or 6-inch pieces of French bread, split lengthwise
3 cup shredded iceberg lettuce
tomatoes, thinly sliced
1/2 cup dill pickle chips
Hot sauce, for serving

For the sauce: 
Stir together the mayonnaise, mustard, capers, hot sauce, lemon juice, horseradish, Creole seasoning, Worcestershire sauce, and garlic in a medium bowl until well combined. Set aside.

For the sandwich: In a large cast iron skillet, heat 1-inch of oil over medium to 375°. Place the buttermilk in a shallow bowl. In another shallow bowl, stir together the cornmeal and Creole seasoning. Working in batches, dip the shrimp in the buttermilk, allowing excess to drip off. Toss the shrimp in the cornmeal, shaking off the excess.

Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes, turning occasionally. Transfer to a paper towel lined baking sheet to drain. Season to taste with salt.

Spread the cut-sides of rolls with the sauce. Top with evenly with shredded lettuce, tomato slices, pickles and fried shrimp. Serve with hot sauce and the remaining sauce on the side, if you like.




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