Instructions
Prepare the Remoulade Sauce:
- Mix the Ingredients: In a bowl, combine mayonnaise, Creole mustard, ketchup, hot sauce, Worcestershire sauce, Cajun seasoning, minced garlic, chopped parsley, and lemon juice. Season with salt and pepper to taste. Mix well until smooth.
- Chill: Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Prepare the Shrimp:
- Marinate Shrimp: In a large bowl, mix the buttermilk and Cajun seasoning. Add the shrimp and let marinate for about 15-30 minutes in the refrigerator.
- Heat Oil: Fill a deep skillet or Dutch oven with about 2 inches of vegetable oil. Heat to 350°F (175°C).
- Dredge Shrimp: In a shallow bowl, mix the flour, cornmeal, salt, and pepper. Remove the shrimp from the buttermilk, allowing excess to drip off, and dredge in the flour mixture, shaking off any excess.
- Fry Shrimp: In batches, fry the shrimp until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain.
Assemble the Po’ Boy:
- Spread Remoulade: Generously spread the remoulade sauce on both sides of the split, toasted baguettes.
- Add Shrimp and Toppings: Layer the fried shrimp on the bottom half of each baguette. Top with shredded lettuce, sliced tomatoes, pickles, and onions if using.
- Serve: Close the sandwiches with the top halves of the baguettes. Serve immediately, cut in half if desired.
Enjoy your homemade New Orleans Style Shrimp Po’ Boy with a side of crispy fries or a simple salad for a complete meal. This sandwich is a delightful way to bring a taste of Louisiana right into your kitchen!
