A Louisiana classic, this Cornmeal Crusted Shrimp Po’ Boy sandwich is piled high with zesty flavors. Quick and easy to make, this simple to make sandwich is loaded with spicy slaw, drool-worthy remoulade and crispy shrimp that would make any southerner proud.
Hey y’all! I hope you had a fab weekend and are ready for Mardi Gras! Did you know it’s this week? And did you know that New Orleanians (?) have been partying for like a whole month already? And did you know this is the best reason of the year, besides the super bowl, to stuff your face like a mad man? So, I bring to you this classic Louisiana sandwich….my Cornmeal Crusted Shrimp Po’ Boy is one for the record books.
The first time I had a po’ boy was in Louisiana…on a business trip. My co-worker and I stopped into a local po’ boy shop…which looked like a McDonald’s in a small town outside New Orleans. We ordered our sandwiches and promptly sat down to chow down. But what I THOUGHT would be a flavorful parade of flavor was just a roll with fried shrimp in it. No slaw…no spicy sauce…nada. So, I doused it in Tabasco sauce and ate my sandwich with my hopes and dreams shattered into a million pieces. As we left the restaurant…I notice other patrons loading up their sandwiches at the “salad bar.” Which wasn’t actually a salad bar but more of a fixins’ bar. And that, my friends, was when I realized I needed a do-over.
So….the next day we went to a REAL sandwich shop in the French Quarter and ordered NEW Po’ Boys and all was well in the world. And I’m FINALLY getting around to sharing MY version of the very best Cornmeal Crusted Shrimp Po’ Boy with all of you….and just in time for Mardi Gras.
The Cornmeal Crusted Shrimp is so easy to make and fries up in minutes. I slather the rolls with a simple, yet flavorful, remoulade sauce and pile them high with a super spicy slaw. It’s a great way to join in the festivities without having to join the crazies on Bourbon Street. I like to serve my Cornmeal Crusted Shrimp Po’ Boys with these crispy potato chips and jars of Banana Pudding for dessert!
Cornmeal Crusted Shrimp Po’ Boy
For the shrimp
- 1/4 cup canola oil
- 1 pound shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup cornmeal
- 1/2 cup flour
- 1 tablespoon cajun seasoning
For the remoulade
- 1 cup mayonnaise
- 2 tablespoons Creole mustard
- 2 tablespoons sweet pickle relish
- 2 tablespoons chopped drained capers
- 2 tablespoons chopped flat-leaf parsley
For the spicy slaw
- 1 cup shredded green cabbage
- 1/2 cup shredded purple cabbage
- 1/2 cup grated carrots
- 2 scallions, chopped
- 1 cup mayonnaise
- 1/4 cup Creole mustard
- 2 tablespoons cider vinegar
- 1 tablespoon honey
- 1/2 teaspoon celery seed
- 1 teaspoon hot sauce
- Kosher salt and freshly ground black pepper
- 4 club rolls
- Heat the oil in a large skillet over medium heat.
- In a small bowl, whisk together the cornmeal, flour and cajun seasoning.
- Dip the shrimp in the buttermilk, then dredge in the cornmeal mixture.
- Add the shrimp to the skillet and cook for 2-3 minutes on each side until done.
- Transfer to a paper towel lined plate and allow to cool.
- Repeat with remaining shrimp.
- In a small bowl, whisk together the mayonnaise, mustard, relish, capers and parsley until combined. Set aside.
- In a large bowl, toss together the green cabbage, red cabbage, carrots and scallions.
- In a smaller bowl, whisk together the mayonnaise, mustard, vinegar, honey, celery seed, hot sauce, salt and pepper.
- Pour the mayonnaise mixture over the cabbage and toss to combine.
- To assemble the sandwiches, spread a healthy amount of remoulade on the cut sides of the rolls. Top the bottom half with slaw and then top with shrimp. Top the shrimp with a bit more slaw and then the top half of the roll.
- Serve immediately.