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New Orleans Shrimp Po' Boy with Crispy Fried Shrimp and Creole Remoulade
New Orleans iconic street classic: crusty French bread dressed with shredded lettuce, juicy tomato slices, homemade spicy Creole remoulade, and piled high with golden cornmeal-fried crispy shrimp.
Prep
20 min
Cook
10 min
Total
30 min
Ingredients
servings
4
- New Orleans French bread rolls or soft baguettes4 pc
- Raw peeled shrimp500 g
- Fine yellow cornmeal100 g
- All-purpose flour50 g
- Creole / Cajun spice blend1 tbsp
- Mayonnaise80 g
- Dijon or Creole whole grain mustard20 g
- Louisiana hot sauce15 ml
- Shredded iceberg lettuce100 g
- Ripe tomatoes sliced150 g
- Vegetable oil for frying100 ml
- Fine salt4 g
Preparation Steps
1
Prepare Creole remoulade: whisk mayonnaise with mustard, Louisiana hot sauce, and a pinch of Cajun seasoning until smooth.
2
Whisk cornmeal, flour, and Cajun seasoning together. Toss shrimp in the coating, shaking off excess. Fry in hot oil for 2-3 minutes until golden brown and super crisp. Drain on paper towels.
3
Split French rolls open, generously slather both sides with remoulade, dress with shredded lettuce and tomato slices, and pile high with warm crispy shrimp.
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Nutrition Facts
per servingCalories
520
Protein
32g
Carbohydrates
56g
Fat
19g
Allergens
CrustaceansGlutenEggsMustard
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
