A New Orleans classic, this Cornmeal Crusted Shrimp Po' Boy Sandwich is the best sandwich on the block!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Dinner, lunch
Cuisine: Southern
Keyword: Fried shrimp, po boy sandwich, shrimp po boy
Servings: 4
Calories: 619kcal
Author: Kellie
Cost: $20
Equipment
1 skillet
Ingredients
For the Fried Shrimp
1/4cupcanola oil
1poundshrimppeeled and deveined
1cupbuttermilk
1cupcornmeal
½cupflour
1tablespooncajun seasoning
For the Remoulade
1cupmayonnaise
2tablespoonsCreole mustard
2tablespoonssweet pickle relish
2tablespoonschopped drained capers
2tablespoonschopped flat-leaf parsley
For the Spicy Slaw
1cupshredded green cabbage
1/2cupshredded purple cabbage
1/2cupgrated carrots
2scallionschopped
1cupmayonnaise
1/4cupCreole mustard
2tablespoonscider vinegar
1tablespoonhoney
1/2teaspooncelery seed
1teaspoonhot sauce
Kosher salt and freshly ground black pepper
4club rolls
Instructions
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.