Entree: United States – New Orleans – Fried Shrimp Po'boy

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 10 min

Total 35 min

Ingredients

- 1 lb (454 g) raw medium shrimp, peeled and deveined (approx. 20–24 shrimp)
- 1 French bread loaf, about 12 in (30 cm) long
- 2 cups (100 g) shredded iceberg lettuce
- 1 large tomato, sliced (about 8 oz / 225 g)
- 8 dill pickle slices
- 2 cups (480 ml) vegetable oil for frying
- 1 cup (120 g) all-purpose flour
- 1 tsp (5 g) Creole seasoning
- 1/2 tsp (2 g) salt
- 1/2 tsp (2 g) black pepper
- 2 large eggs
- 1/2 cup (120 ml) milk
- 1 cup (240 ml) mayonnaise
- 2 tbsp (30 ml) Creole mustard
- 1 tbsp (15 ml) ketchup
- 1 tsp (5 ml) hot sauce
- 1 tsp (5 ml) Worcestershire sauce
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 g) finely chopped dill pickle or cornichon
- 1 tbsp (6 g) chopped green onion

Instructions

1. Step 1: Make remoulade by whisking together mayonnaise, Creole mustard, ketchup, hot sauce, Worcestershire, lemon juice, chopped pickles, and green onion; refrigerate.
2. Step 2: Mix flour, Creole seasoning, salt, and pepper in a shallow bowl. Whisk eggs and milk in a second bowl.
3. Step 3: Heat oil in a deep skillet or pot to 350°F (175°C).
4. Step 4: Dip shrimp first in the flour mixture, then in the egg wash, then back in the flour to double-coat; shake off excess.
5. Step 5: Fry shrimp in batches until golden and cooked through, 2–3 minutes per batch; drain on a rack or paper towels.
6. Step 6: Split French bread lengthwise without cutting through, toast lightly if desired, and spread remoulade on both sides.
7. Step 7: Pile fried shrimp onto the loaf, top with shredded lettuce, tomato slices, and pickle slices; close sandwich and cut into portions.
8. Step 8: Serve immediately while shrimp are hot and crisp.