Southern Shrimp Po Boy

The air in my tiny apartment kitchen was thick with the smell of frying oil and paprika, my roommate leaning against the doorframe asking if these sandwiches were actually worth the mess. I'd spent a Sunday afternoon attempting to recreate the Po Boy I'd fallen in love with during a weekend trip to New Orleans, determined to crack the code of that perfect crunch-to-sauce ratio. When I finally took that first bite, with shrimp hot enough to burn my tongue and remoulade tangy enough to make my eyes water, I knew I'd found something special.

I made these for my father's birthday last summer, setting up a makeshift assembly line on the back patio while he pretended not to hover and offer unsolicited advice about frying temperature. He took one bite and went completely silent, which is basically the highest compliment a Southern cook can receive. Now he texts me every time he sees shrimp on sale, casually asking if I'm planning to visit soon.

Ingredients

• Large shrimp: I learned the hard way that bigger shrimp hold up better to the double dredging process without turning rubbery
• Cornmeal: This is the secret weapon that gives you that authentic crunch you cant get from flour alone
• Smoked paprika: Regular paprika adds color but smoked paprika adds this incredible depth that makes the remoulade taste restaurant quality
• French rolls: Get the ones with a soft interior but sturdy crust, nothing too dense or the bread will overpower everything else

Instructions

Whisk up the remoulade sauce:

Combine all sauce ingredients in a small bowl and let it hang out in the fridge for at least 15 minutes so the flavors can really get friendly with each other

Set up your dredging station:

Mix the flour, cornmeal, and spices in one shallow bowl, whisk eggs and milk in another, and arrange them like an assembly line for maximum efficiency

Double coat those shrimp:

Press each shrimp firmly into the flour mixture, give it a quick swim in the egg wash, then back into the flour for that serious crunch factor

Fry until golden perfection:

Heat your oil to 350 degrees and work in small batches, about 2 to 3 minutes per side, until theyre looking gorgeous and crispy

Build your masterpiece:

Slather both sides of the roll with remoulade, then pile on lettuce, tomatoes, and as many shrimp as will physically stay on the bread

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These sandwiches have become my go to for feeding a crowd because everyone gets to customize their own pile of shrimp and sauce. There's something deeply satisfying about watching people's eyes light up when they take that first messy, glorious bite.

Getting That Perfect Crunch

The cornmeal to flour ratio matters more than you'd think. I tried going all cornmeal once and ended up with something that tasted like fried disappointment. The flour gives the coating structure while the cornmeal provides the texture, and they need each other to work properly.

Sauce Make Ahead Magic

The remoulade actually gets better after sitting in the fridge overnight, which is basically permission to double the batch and keep some around for unexpected cravings. I've caught myself eating it with a spoon when no one was watching.

Common Questions and Honest Answers

Can I bake these instead of frying? Sure, but you're going to miss out on that iconic texture that makes a Po Boy worth eating. If you must bake, spray them generously with oil and accept they'll be more crispy than crunchy.

• Keep your cooked shrimp in a 200 degree oven if you're making a big batch so everyone eats at the same time
• If your lettuce is looking sad, give it an ice bath for 10 minutes to bring back the crunch
• Always serve these immediately because that contrast between hot shrimp and cold crisp toppings is the whole point

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There's nothing quite like standing over a counter covered in crumbs and sauce, passing out sandwiches to people who have temporarily forgotten how to speak. That's the good stuff right there.

Recipe FAQ

→ What type of shrimp works best?

Large peeled and deveined shrimp provide the ideal size and texture for even coating and frying.

→ How is the remoulade sauce made?

It's a tangy blend of mayonnaise, Dijon mustard, horseradish, hot sauce, pickle relish, smoked paprika, lemon juice, parsley, salt, and pepper, mixed and chilled before use.

→ What frying temperature should be maintained?

Heat oil to 350°F (175°C) for crispy shrimp without greasiness, frying them 2-3 minutes per side.

→ Can I substitute the bread used in assembly?

French rolls or baguette sections work well, offering a soft yet sturdy base for the sandwich fillings.

→ How to add extra spice to the dish?

Increase cayenne pepper in the flour mixture or add more hot sauce to the remoulade to enhance heat.

→ Are there alternative proteins for this preparation?

Catfish or oysters can replace shrimp for different flavor profiles while maintaining the dish’s character.