Crisp fried shrimp in French bread with shredded lettuce, tomato, pickles and remoulade.
Shrimp Po’ Boy is crisp fried shrimp in French bread with shredded lettuce, tomato, pickles and remoulade.
Make Shrimp Po’ Boy when you want a recognisable sandwich with a strong sense of place and a clear balance of bread, filling, moisture, acidity and texture.
lunch, casual dinner, street-food night, weekend cooking and global sandwich tasting menus
Season the shrimp, soak briefly in buttermilk and drain off the excess.
Coat well in the seasoned cornmeal-flour mix.
Fry at about 180°C until crisp, curled and just cooked through, then drain.
Split the rolls and spread with remoulade.
Pile in lettuce, tomato, pickles if using and the hot shrimp; serve at once.
Store prepared fillings separately in the refrigerator and assemble as close to serving as possible.
Prepare sauces, pickles and cooked fillings ahead where practical; refresh, reheat or toast just before assembly.
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