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Shrimp Po'Boy

Source of Recipe

Bon Appétit, June 2011


Recipe Introduction

"In this shrimp po'boy recipe, the paper-thin crust and pillowy crumb of a New Orleans-style French roll is essential—as is Crystal hot sauce."

Recipe Link: https://tinyurl.com/shrimp-po-boy

List of Ingredients

â—¦ 2 ½ teaspoons kosher salt
â—¦ 1 teaspoon cayenne pepper
â—¦ 1 teaspoon garlic powder
â—¦ 1 teaspoon paprika
â—¦ ½ teaspoon dried oregano
â—¦ ½ teaspoon dried thyme
â—¦ ½ teaspoon freshly ground black pepper
â—¦ ½ teaspoon onion powder
â—¦ Vegetable oil for frying
â—¦ 1 ½ pounds medium shrimp (about 36), peeled, deveined
â—¦ 1 cup buttermilk
â—¦ 1 ½ cups all-purpose flour
â—¦ 1 cup cornmeal
â—¦ 4 8-inch French rolls, split horizontally
â—¦ Rémoulade or mayonnaise
â—¦ Shredded iceberg lettuce, sliced tomatoes, dill pickles, hot pepper sauce (optional), preferably Crystal


Recipe

Whisk first 8 ingredients in a small bowl to blend. Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2 inches. Heat over medium heat to 350° F.

Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl. Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.

Open rolls and spread cut sides with rémoulade. Top with lettuce, tomato, pickles, and shrimp. Serve with hot sauce, if desired.

Makes 4 servings