For the Remoulade Sauce
1 1/4 cup mayonnaise
2 1/2 tablespoons spicy brown mustard
1 tablespoon paprika
1 tablespoon finely chopped fresh parsley
2 teaspoons prepared horseradish
2 teaspoons lemon juice
1 teaspoon Creole seasoning
1 teaspoon pickle juice (dill or sweet)
1 teaspoon hot sauce
1 cloves garlic , grated
grind of black pepper
For the Fried Shrimp
1 1/2 teaspoons kosher salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 pound raw medium shrimp , peeled and deveined, tail removed, patted dry
3/4 cup all-purpose flour
1/2 cup fine cornmeal
1/2 cup buttermilk
1 tablespoon hot sauce
Canola or Vegetable oil , for frying
For Assembly
4 (8-inch) French loaves , split horizontally
1/2 head iceberg lettuce , shredded
2-3 tomatoes , sliced 1/4 inch thick
3-4 large dill pickles rounds , sliced into rounds
Instructions:
For the Remoulade Sauce
Whisk everything together and chill in the refrigerator until ready to use.
For the Fried Shrimp
In a medium bowl, whisk together the salt, paprika, garlic powder, black pepper, and cayenne pepper; divide the spice mixture in half.
Place shrimp in a bowl and toss to coat with half of the spice mixture.
In another bowl, whisk together the flour, cornmeal, and the remaining half of the spice mixture.
In a 3rd bowl, whisk together the buttermilk and hot sauce.
Dip seasoned shrimp in the buttermilk, then coat with flour mixture shaking off any excess.
Pour oil to a depth of 2-inches into a deep, wide pot. Heat the oil to 350 degrees F.
Working in batches, fry shrimp until golden brown, about 2-3 minutes per batch. Transfer to paper towels to drain.
To Assemble the Po’ Boys
To assemble the sandwiches, slice the bread loaves almost all the way through and slather top and bottom with the remoulade sauce.
Put a layer of shredded lettuce on the bottom of the sandwich, followed by tomato slices and pickles. Top with the shrimp.
Press the top of the bread down on the bottom, compressing the sandwich a little.
Enjoy!
