Shrimp Po Boy
- Servings: 1
- Difficulty: Easy
- Provided by: Chris Koetke
- 1 cup mayonnaise
- 3 Tablespoons Dijon mustard
- 1 teaspoon lemon juice
- 1 Tablespoon minced capers
- 1 teaspoon hot sauce (or more depending on your taste)
- 1 Tablespoon minced parsley
- 3 Tablespoons minced green onions
- 2 teaspoons paprika
- 1 lb. small shrimp (31-35 count size), peeled and deveined
- 2 teaspoons Cajun seasoning
- 3 eggs
- 1-1/2 cups flour
- 1/2 cup cornmeal
- Sliced tomato
- Thinly sliced red onion
- Pickle slices
- Shredded lettuce
- 2 12-inch long submarine sandwich loaves or mini-baguettes
Ingredients Print Recipe
1. In a bowl, make the remoulade sauce by combining mayonnaise, mustard, capers, lemon juice, hot sauce, parsley, green onions, and paprika. Reserve.
2. Season the shrimp with Cajun seasoning. Let stand for 10-15 minutes.
3. Combine flour and cornmeal in a bowl.
4. In a separate bowl, whisk eggs briefly until they are lightly frothy.
5. Heat deep fryer, filled with vegetable oil, until 375° F.
6. Dip shrimp in the eggs and then toss into the flour and cornmeal mixture. When the shrimp are evenly coated, place them in the deep fryer. Cook until lightly browned and crispy.
7. Remove the shrimp from the oil, place on a plate lined with paper towels, and season lightly with salt.
8. Slice submarine sandwich loaves in half, without cutting the top completely off. (The top and bottom should still be connected along the length of the bread.)
9. Smear the cut surfaces of the submarine sandwich loaves generously with remoulade sauce. Fill with hot shrimp, then tomato, red onion, pickle slices, and lettuce. The sandwich should be overflowing. Serve with additional hot sauce.