New Orleans Style Shrimp Po’ Boy

Instructions

Prepare the Remoulade Sauce:

1. Mix the Ingredients: In a bowl, combine mayonnaise, Creole mustard, ketchup, hot sauce, Worcestershire sauce, Cajun seasoning, minced garlic, chopped parsley, and lemon juice. Season with salt and pepper to taste. Mix well until smooth.
2. Chill: Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Prepare the Shrimp:

1. Marinate Shrimp: In a large bowl, mix the buttermilk and Cajun seasoning. Add the shrimp and let marinate for about 15-30 minutes in the refrigerator.
2. Heat Oil: Fill a deep skillet or Dutch oven with about 2 inches of vegetable oil. Heat to 350°F (175°C).
3. Dredge Shrimp: In a shallow bowl, mix the flour, cornmeal, salt, and pepper. Remove the shrimp from the buttermilk, allowing excess to drip off, and dredge in the flour mixture, shaking off any excess.
4. Fry Shrimp: In batches, fry the shrimp until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain.

Assemble the Po’ Boy:

1. Spread Remoulade: Generously spread the remoulade sauce on both sides of the split, toasted baguettes.
2. Add Shrimp and Toppings: Layer the fried shrimp on the bottom half of each baguette. Top with shredded lettuce, sliced tomatoes, pickles, and onions if using.
3. Serve: Close the sandwiches with the top halves of the baguettes. Serve immediately, cut in half if desired.

Enjoy your homemade New Orleans Style Shrimp Po’ Boy with a side of crispy fries or a simple salad for a complete meal. This sandwich is a delightful way to bring a taste of Louisiana right into your kitchen!