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Bon Appétit

Shrimp Po'Boy

By The Bon Appétit Test Kitchen

4.8

(12)

Image may contain Burger Food and Sandwich
Photo by Marcus Nilsson

The paper-thin crust and pillowy crumb of a New Orleans—style French roll is essential to this classic sandwich—as is Crystal hot sauce.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

2½ teaspoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon freshly ground black pepper
½ teaspoon onion powder
Vegetable oil for frying
1½ pounds medium shrimp (about 36), peeled, deveined
1 cup buttermilk
1½ cups all-purpose flour
1 cup cornmeal
4 8" French rolls, split horizontally
Rémoulade Sauce or mayonnaise
Shredded iceberg lettuce
Sliced tomatoes
Dill pickles
Hot pepper sauce (optional), preferably Crystal

Preparation

  1. Step 1

    Whisk first 8 ingredients in a small bowl to blend.

    Step 2

    Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°.

    Step 3

    Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.

    Step 4

    Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.

    Step 5

    Open rolls and spread cut sides with rémoulade. Top with lettuce, tomato, pickles, and shrimp. Serve with hot sauce, if desired.

TagsSandwichCajun & CreoleSouthernAmericanShrimpShellfishSeafoodMainDinnerNut FreeFryBon Appétit

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