Shrimp Po'Boy
By LRay
Recipes + Menus | recipes
Shrimp Po'Boy
The paper-thin crust and pillowy crumb of a New Orleans-style French roll is essential to this classic sandwich—as is Crystal hot sauce.
makes 4
Recipe by the Bon Appétit Test Kitchen
Photograph by Marcus Nilsson
June 2011
- 4
Ingredients
- 2 1/2 2 1/2
- teaspoons
- kosher salt
- 1 1
- teaspoon
- cayenne pepper
- 1 1
- teaspoon
- garlic powder
- 1 1
- teaspoon
- paprika
- 1/2 1/2
- teaspoon
- dried oregano
- 1/2 1/2
- teaspoon
- dried thyme
- 1/2 1/2
- teaspoon
- freshly ground black pepper
- 1/2 1/2
- teaspoon
- onion powder
- Vegetable oil for frying
- 1 1/2 1 1/2
- pounds
- medium shrimp (about 36), peeled, deveined
- 1 1
- cup
- buttermilk
- 1 1/2 1 1/2
- cups
- all-purpose flour
- 1 1
- cup
- cornmeal
- 4 4
- 8 "-long French rolls, split horizontally
- Rémoulade (click for recipe) or mayonnaise
- Shredded iceberg lettuce, sliced tomatoes, dill pickles, hot pepper sauce (optional), preferably Crystal
Preparation
Step 1
Preparation
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". Heat over medium heat to 350°.
Meanwhile, place shrimp and 2 Tbsp. 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.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Picnic Sandwiches Slideshow.