I tried several variations before I settled on one perfect recipe! The hardest part about recreating this recipe was the sauce. It was crunchy, seasoned to perfection, and the sauce was so spicy! I had to figure out the secret of this recipe. I tried the shrimp po’ boy and fell in love! I could’ve ordered my usual, but I didn’t want to go for a full spread. It’ a little more on the upscale side, so I’d always order food that appeared to be classier than food that I could get at a regular seafood chain.įor some reason when I went for lunch I decided to try something different. For these po’boys, look for either 26/30 or 31/40 shrimp.The first time I had a shrimp po’ boy, I was at one of my favorite southern seafood restaurants. The smaller the number, the larger the shrimp. When buying shrimp, the size of the shrimp will be noted with a corresponding number (such as 21/25), which refers to the approximate number of shrimp of that size needed to make one pound. You can use any combination of seafood - shrimp, crawfish or oysters - but a classic shrimp po’boy is hard to beat. About the recipeĪ staple of Louisiana cuisine, a po’boy can take on a variety of fillings, from simple ham and cheese to more decadent fried seafood. Add lettuce and tomato to one half of the bread, then top with the shrimp. To assemble the po’boys, split the rolls in half and spread both sides with the remoulade. Repeat with the remaining shrimp in two more batches. Using a wire strainer or slotted spoon, remove the shrimp from the oil and transfer to the prepared plate. Fry until the shrimp are crisp and cooked through, about 3 minutes. When the oil is hot, remove one third of the shrimp from the flour mixture, shaking off any excess, and carefully to the hot oil. Remove the shrimp from the half and half, shaking off excess, and place in the bowl with the flour mixture.
In a second large bowl, whisk together the flour, cornmeal, salt, Old Bay and pepper. While the oil is heating, combine the shrimp and half and half in a large bowl. Alternatively, heat the vegetable oil to 350 degrees in a deep fryer following the manufacturer’s directions. To make the po’boys: In a large, heavy-bottomed pot, begin heating 2 inches of vegetable oil to 350 degrees over medium-high heat. To make the remoulade: In a small bowl, whisk together the mayonnaise, mustard, lemon juice, Sriracha, capers and relish. Taste the aioli and season with the salt and pepper. Kosher salt and freshly ground black pepperġ 1/2 pounds medium shrimp, peeled and deveinedĤ (6-inch) soft, crusty French rolls or 1 baguette, cut into fourths, halved, buttered and toasted Instructions
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