Shrimp Po Boy Sandwich

What’s not to love about the classic Louisiana po boy sandwich? Most are dead simple, and rely heavily on high-quality ingredients: Super-fresh, local seafood, Creole tomatoes, homemade remoulade sauce, and surpassing bread.

Po boy sandwiches are typically either seafood or roast beef (although I had a roast duck po boy near Grand Isle, Louisiana recently), and the best ones use remoulade, a Cajun version of the classic French mayo-mustard sauce.

But the bread is the real star in a po boy. Do your utmost to find really good bread, with a crackling crust and soft interior. Ideally you would use a French sandwich loaf, like a baguette, but wider and about a foot long. Without good bread, a po boy is pretty po’.

Shrimp po boys are served everywhere in Louisiana, but you can also do the same things with crawfish tails, catfish fillets or oysters—all are common in the Sportsman’s Paradise. Most are fried, but I’ve seen grilled seafood occasionally.

A word on the peanut oil: It is a very common cooking oil in Louisiana, and adds a flavor that will make your shrimp taste more of the Bayou. Personally, if I could not get peanut oil, I’d use lard. But that’s just me. Any vegetable oil will work just fine.

Shrimp Po Boy Sandwich Recipe

If you cant get peanut oil, use any other vegetable oil or lard. And if you don't feel like making remoulade, smear the top of the bread with mayo and the bottom with mustard.

Ingredients

• 1 pound medium shrimp, shelled, deveined and with tails removed
• 3/4 cup fine cornmeal
• 3/4 cup flour
• 1 Tbsp Cajun seasoning
• 1 teaspoon salt
• 2 eggs, beaten
• Peanut oil for frying
• 1/2 head iceberg lettuce, shredded
• 2-3 tomatoes, sliced about 1/4 inch thick
• 4 small French sandwich rolls

Remoulade

• 1/4 cup mustard, preferably Creole mustard
• 1 1/4 cups mayo
• 2 teaspoons prepared horseradish
• 1 teaspoon pickle juice or vinegar
• 1 teaspoon hot sauce (Crystal, Tabasco, etc)
• 1 large garlic clove, minced and smashed
• 1 Tbsp sweet paprika
• 1-2 teaspoons Cajun seasoning

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