Mardi Gras Shrimp Po Boy (Print Version)

Crispy shrimp on French rolls with zesty remoulade and fresh veggies for a taste of Louisiana flair.

# Recipe Ingredients:

→ Fried Shrimp

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→ Remoulade Sauce

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→ Sandwich Assembly

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# Directions:

01 - Whisk together mayonnaise, Dijon mustard, horseradish, ketchup, lemon juice, parsley, capers, celery, hot sauce, smoked paprika, and minced garlic in a bowl until smooth. Season with salt and pepper to taste. Cover and refrigerate until ready to use.

02 - In one shallow dish, combine flour, cornmeal, Cajun seasoning, paprika, garlic powder, salt, and black pepper. In a second dish, whisk together eggs and buttermilk until blended.

03 - Pat shrimp dry with paper towels. Dip each shrimp into the egg-buttermilk mixture, allowing excess to drip off. Dredge in the flour-cornmeal mixture, pressing lightly to adhere coating evenly. Arrange coated shrimp on a tray.

04 - Pour about 1 inch of vegetable oil into a large skillet or Dutch oven. Heat to 350°F, maintaining temperature throughout frying.

05 - Fry shrimp in batches without overcrowding, 2 to 3 minutes per side, until golden brown and cooked through. Transfer to paper towels to drain excess oil.

06 - Split French rolls lengthwise, leaving one side attached like a hinge. Lightly toast cut sides if desired for added texture.

07 - Spread remoulade sauce generously on both cut sides of each roll. Layer shredded lettuce, sliced tomatoes, red onion, and pickle slices on bottom half. Pile fried shrimp on top and close sandwiches. Serve immediately.

# Expert Advice:

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The contrast between that ultra-crispy cornmeal crust and the tender, sweet shrimp inside is absolutely irresistible
That homemade remoulade sauce will become your go-to condiment for everything from fries to burgers

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The absolute most crucial thing is getting your oil to the right temperature before you start frying
Let the fried shrimp rest for just a minute on paper towels but not longer or they lose that perfect crunch

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Let your breaded shrimp rest on a wire rack for about 10 minutes before frying to help the coating set
Double dipping the shrimp in egg and then breading again makes for an extra thick and crispy crust

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