Mardi Gras Shrimp Po Boy (Print Version)
Crispy fried shrimp stacked with fresh toppings and tangy remoulade on a baguette, ideal for celebrations.
# Recipe Ingredients:
→ For the Shrimp
01 - 1 lb large raw shrimp, peeled and deveined
02 - 1 cup all-purpose flour
03 - 1 cup cornmeal
04 - 2 large eggs
05 - 2 tbsp hot sauce
06 - 1 tsp Cajun seasoning
07 - 1/2 tsp salt
08 - 1/2 tsp black pepper
09 - Vegetable oil, for frying
→ For the Remoulade Sauce
10 - 1/2 cup mayonnaise
11 - 2 tbsp Dijon mustard
12 - 1 tbsp ketchup
13 - 1 tbsp prepared horseradish
14 - 2 tsp lemon juice
15 - 2 tsp hot sauce
16 - 1 tsp paprika
17 - 1 small garlic clove, minced
18 - 1 tbsp capers, chopped
19 - 1 tbsp parsley, finely chopped
20 - Salt and pepper to taste
→ For Assembly
21 - 4 small French baguette rolls or 1 large baguette, cut into 4
22 - 2 cups shredded iceberg lettuce
23 - 2 medium tomatoes, sliced
24 - Dill pickle slices
25 - Lemon wedges, for serving
# Directions:
01 - Whisk together mayonnaise, Dijon mustard, ketchup, horseradish, lemon juice, hot sauce, paprika, minced garlic, capers, and parsley in a bowl. Season with salt and pepper to taste. Cover and refrigerate until needed.
02 - Pat shrimp dry with paper towels. Combine flour, cornmeal, Cajun seasoning, salt, and black pepper in one bowl. Whisk eggs with hot sauce in a separate bowl.
03 - Dredge each shrimp first in the egg mixture, allowing excess to drip off, then press into the flour-cornmeal mixture to coat evenly on all sides.
04 - Pour about 2 inches of vegetable oil into a heavy skillet or deep fryer. Heat to 350°F, maintaining temperature throughout frying.
05 - Fry shrimp in small batches to avoid overcrowding, cooking for 2-3 minutes until golden brown and crispy. Remove with slotted spoon and drain on paper towels.
06 - Split each baguette roll horizontally. Spread a generous layer of remoulade sauce on both cut sides. Layer with shredded lettuce, tomato slices, pickle chips, and fried shrimp.
07 - Serve sandwiches while shrimp are still crispy, with extra remoulade sauce on the side and lemon wedges for squeezing.
# Expert Advice:
01 -
- The remoulade sauce alone will become your goto condiment for everything from fries to burgers
- Fried shrimp stay crispy for hours when you nail the cornmeal crust technique
02 -
- Let your fried shrimp rest on a wire rack not paper towels or the bottom ones will get soggy
- The remoulade tastes better made a day ahead so the garlic and capers have time to mellow
03 -
- Buttermilk instead of egg wash creates an even tangier coating on the shrimp
- Adding a pinch of cayenne to your remoulade builds a slow heat that keeps people coming back for more