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pappadeaux shrimp po boy recipe

Pappadeaux Shrimp Po Boy Recipe

There's nothing quite as satisfying as biting into a crispy and delicious shrimp po'boy.
The key to achieving that authentic taste lies in the seasoning of the shrimp and the quality of the bread.
Use a light, crusty French bread to capture that authentic New Orleans experience.
I always add a bit of extra Creole seasoning to the flour mix for more flavor!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Servings 4
Ingredients
  
  • 1 lb Shrimp peeled, deveined
  • 2 cups Buttermilk
  • 1 cup Cornmeal
  • 1 cup All-purpose Flour
  • 2 tbsp Cajun Seasoning
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 4 French Bread Rolls
  • 1 cup Lettuce shredded
  • 1 Tomato sliced
  • 1/2 cup Mayonnaise
  • 1 tbsp Mustard
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Lemon Juice
  • 1 tsp Hot Sauce
  • 1 tbsp Capers chopped
  • Oil for frying
Instructions
 
  • Mix the cornmeal, all-purpose flour, cajun seasoning, salt, and pepper in a large bowl.
  • This blend creates the crunchy coating for the shrimp.
  • In another bowl, combine buttermilk with a splash of hot sauce.
  • Soak the shrimp in this mixture for 15 minutes.
  • Heat oil in a skillet to 375°F.
  • Dredge each shrimp in the dry mix after soaking.
  • Deep fry shrimp until golden.
  • Prepare the remoulade sauce by stirring together mayonnaise, mustard, Worcestershire sauce, lemon juice, hot sauce, and capers.
  • Slice French bread rolls and toast them lightly.
  • Spread remoulade sauce generously on each side.
  • Add shredded lettuce, tomato slices, and fried shrimp.
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