Shrimp Po' Boy Sandwich

Crispy fried shrimp tucked into a soft hoagie with shredded lettuce and tangy remoulade create the quintessential New Orleans sandwich. The golden cornmeal crust delivers satisfying crunch, while Cajun seasoning brings just enough heat to keep things interesting. Perfect for a casual lunch or quick weeknight dinner that tastes like you spent hours in the kitchen.

Ingredients

1 lb medium shrimp, shelled, deveined, and tails removed

3/4 cup fine cornmeal

3/4 cup all-purpose flour

1 tbsp Cajun seasoning

1 tsp salt

2 eggs, beaten

Peanut oil for frying

1/2 head iceberg lettuce, shredded

2 to 3 tomatoes, sliced about 1/4 inch thick

4 small French sandwich rolls

1/4 cup Creole mustard

1 1/4 cups mayonnaise

2 tsp prepared horseradish

1 tsp pickle juice or vinegar

1 tsp hot sauce (such as Crystal or Tabasco)

1 large clove garlic, minced and smashed

1 tbsp sweet paprika

1 to 2 tsp Cajun seasoning

Instructions

Make the remoulade sauce: Mix the mayonnaise, horseradish, pickle juice, hot sauce, garlic, paprika, and 1 to 2 tsp Cajun seasoning together in a bowl. Set aside for 30 minutes for best flavor.

Heat the oil: Pour enough peanut oil in a large frying pan to come up about 1/4 inch. Set over medium-high heat until a small amount of flour sizzles immediately when dropped in.

Dredge the shrimp: Mix the cornmeal, flour, 1 tbsp Cajun seasoning, and salt in a large bowl. Working with a few at a time, dredge the shrimp in the beaten egg, then in the cornmeal-flour mixture.

Fry the shrimp: Shake off any excess breading and fry the shrimp until golden on both sides, about 2 minutes total. Transfer to paper towels to drain.

Assemble the sandwiches: Slice the sandwich rolls almost all the way through and smear remoulade on both the top and bottom. Layer shredded lettuce on the bottom, arrange the fried shrimp on top, then add 3-4 slices of tomato. Press the top of the bread down gently to compress the sandwich slightly.

Serve immediately with hot sauce and a cold beer.