Shrimp po' boys with spicy Creole sauce
 
Prep time
Cook time
Total time
 
Crunchy cornmeal-crusted shrimp are piled high in a bun with lettuce, tomato and a spicy Creole sauce in this classic New Orleans shrimp po' boy.
Author:
Recipe type: Sandwich
Cuisine: American
Serves: 4 servings
Ingredients
For the sauce:
  • ⅓ cup mayonnaise
  • 1 Tbsp. Dijon mustard
  • ½ tsp. Tabasco, or more to taste
  • ¼ tsp. Creole or Cajun seasoning, or more to taste
For the sandwiches:
  • 1 lb. shrimp, peeled and deveined
  • 1 cup buttermilk
  • 2 Tbsp. Tabasco, plus more for serving
  • 1 cup cornmeal
  • ½ cup corn flour or masa
  • Canola oil, for frying
  • 4 hoagie rolls, sliced lengthwise
  • 1 tomato, sliced
  • 1 cup shredded lettuce
Instructions
  1. To make the sauce, whisk all the ingredients together in a small bowl and refrigerate at least 30 minutes before serving. Adjust seasoning by adding more Tabasco or Creole seasoning if desired.
  2. To make the shrimp, combine the shrimp, buttermilk and 2 Tbsp. Tabasco in a bowl and let sit at room temperature for 30 minutes or refrigerate up to 2 hours.
  3. Stir together the cornmeal, masa and salt to taste in a bowl.
  4. Pour canola oil to a depth of about 3 inches in a pan over medium high heat and heat to 365 degrees.
  5. While the oil heats, sprinkle the sliced tomato with a little salt and a few drops of Tabasco and set aside.
  6. When oil is hot, remove the shrimp from the buttermilk marinade and allow excess to drip off. Dredge in the cornmeal mixture. Fry for 2-3 minutes (depending on the size of your shrimp), then remove to a rack to drain and keep warm. Repeat with remaining shrimp.
  7. To serve, pile the lettuce into the rolls. Lay a couple of slices of tomato on top and then pile in the shrimp. Drizzle with some of the sauce and serve immediately.
Recipe by white plate blank slate at https://whiteplateblankslate.com/shrimp-po-boys/