This zesty sandwich comes together quickly. In this case, I used deli rolls and toasted them in the oven for a crispier exterior. French bread rolls may also be used.
Shrimp Po Boy
This Louisiana sandwich is a favorite. If you want to skip the frying and battering the shrimp, you can use frozen popcorn shrimp in an air fryer.
Ingredients
Remoulade
Instructions
- Make the remoulade sauce: Mix all the ingredients together in a bowl and set aside.
- Heat the oil in the pan: Pour enough peanut oil in a large frying pan to come up about 1/4 inch, and set the pan over medium-high heat until a small amount of flour sizzles immediately when you drop some in.
- Dredge the shrimp: Mix the cornmeal, flour, Cajun seasoning and salt in a large bowl. Working with a few at a time, dredge the shrimp in the egg, then in the cornmeal-flour mixture.
- Fry the shrimp: Shake off any excess breading and fry the shrimp until golden on both sides, about 2 minutes total. Set the fried shrimp aside on paper towels to drain.
- Assemble the sandwiches: To assemble the sandwiches, slice the sandwich loaves almost all the way through and spread remoulade on both the top and bottom.
- Lay down a layer of shredded lettuce on the bottom of the sandwich, then arrange the shrimp on top.
- Lay 3-4 slices of tomato on the shrimp and press the top of the bread down on the bottom, compressing the sandwich a little.
- Serve immediately.