Mardi Gras Shrimp Po Boy

The first po' boy I ever ate was handed to me through a takeout window during a rainstorm, the paper wrapper already going translucent from the steam. I remember standing under a green awning on Magazine Street, juice running down my wrist, wondering how something so simple could taste like a party.

I made these for my neighbor last February when her kitchen was being renovated. She sat on my counter stool with a beer, watching me dredge shrimp while her dog circled the island hoping for dropped cornmeal. The sandwiches disappeared in silence, then she asked if we could do it again the following week.

Ingredients

• Large shrimp: Fresh Gulf shrimp if you can find them, otherwise frozen works fine just pat them aggressively dry
• All-purpose flour and cornmeal: The combination gives you that shattering crunch without the heaviness of straight cornmeal
• Cajun seasoning: I keep a homemade blend but store-bought works, taste it first since salt levels vary wildly
• Eggs and milk: Whole milk makes the difference here, skim separates too fast
• Vegetable oil: Peanut oil is traditional and worth the splurge for the subtle nuttiness
• Mayonnaise: Full fat please, this is not the place for light
• Dijon mustard: The smooth kind, not grainy, it emulsifies better
• Capers and pickles: Chop them finer than you think, nobody wants a chunk
• French baguette rolls: Look for light and airy interiors, dense bread fights back
• Shredded lettuce and tomatoes: Iceberg for crunch, ripe summer tomatoes if possible

Instructions

Make the remoulade:

Whisk everything together in a bowl that feels too small, then taste it on a finger. Adjust the hot sauce until your lips tingle pleasantly. Cover and hide it in the fridge so you don't snack.

Set up your station:

One bowl for the dry mix, one for the wet. Keep a plate nearby for the coated shrimp. This order matters: wet hand, dry hand, or you end up with breaded fingers.

Dredge the shrimp:

Work in batches of six or eight. Shake off excess flour, you want a thin even coat not a paste.

Fry until golden:

The oil should shimmer and a pinch of cornmeal should sizzle immediately. Don't crowd the pan or the temperature crashes and you get soggy shrimp.

Build the sandwich:

Slather both cut sides of the bread with remoulade. Layer lettuce first to protect the bread from tomato juice, then shrimp while they're still hot enough to slightly wilt everything.

Save

My brother still talks about the time I made these during a power outage, cooking on a camp stove in the garage while we listened to a battery-powered radio. The remoulade was too spicy, the shrimp slightly uneven, and it remains his favorite meal I've ever cooked.

Getting the Fry Right

Temperature is everything. I finally bought a cheap thermometer after ruining three batches. Now I watch for that steady 350°F and adjust the flame constantly, like tending a small fire.

Bread Choices

Leidenheimer is the classic New Orleans brand if you can find it. Otherwise look for hoagie rolls with a thin crackly crust and soft interior. Toast them briefly if they seem too delicate.

Make It Your Own

The remoulade is a template. I've added horseradish, swapped in dill for parsley, even stirred in a spoonful of pickle brine. The shrimp don't care.

• Oysters fry in about thirty seconds longer
• Catfish needs thinner strips to cook through
• Leftover remoulade on eggs is not a crime

Save

However you build it, eat it immediately and without dignity. The best po' boys leave evidence.

Recipe FAQs

→ What is the best way to achieve crispy shrimp?

Coating shrimp in a mixture of flour and cornmeal seasoned with Cajun spices, then frying in hot oil at 350°F until golden ensures a crisp texture.

→ How can I make the remoulade sauce ahead of time?

Prepare the remoulade by mixing all ingredients, then refrigerate in an airtight container for up to 24 hours to allow flavors to meld.

→ Which bread works best for this sandwich?

A soft French baguette or hoagie bun with a tender crumb holds the ingredients well without overpowering the flavors.

→ Can I adjust the spice level in this dish?

Yes, add cayenne pepper to the breading mix or increase hot sauce in the remoulade to intensify the heat.

→ What are good side options to serve with this sandwich?

Cajun fries, coleslaw, or a crisp lager complement the flavors and provide a balanced meal.