Shrimp Po' Boys Recipe

Shrimp: Peeled and deveined, these are the star of the sandwich, providing a succulent and tender bite.

Buttermilk: Used to soak the shrimp, it helps to tenderize and add a slight tangy flavor.

Cornmeal: Combined with flour, it creates a crispy coating for the shrimp.

Flour: Mixed with cornmeal to form the breading for the shrimp.

Cajun seasoning: A blend of spices that adds a signature kick to the shrimp.

Salt: Enhances the flavors of the shrimp and the breading.

Vegetable oil: Used for frying the shrimp to a golden brown.

French rolls: Split and toasted, these rolls hold all the delicious components of the sandwich.

Lettuce: Shredded for a fresh, crunchy layer in the sandwich.

Tomatoes: Sliced to add juiciness and a burst of flavor.

Remoulade sauce: A tangy, creamy sauce that ties all the flavors together.

When frying the shrimp, make sure the oil is at the right temperature, around 350°F. If the oil is too hot, the shrimp will cook too quickly on the outside and remain undercooked inside. Conversely, if the oil is not hot enough, the shrimp will absorb too much oil and become greasy. Use a thermometer to maintain the correct temperature for perfectly crispy and golden shrimp.

• shrimp - Substitute with oyster mushrooms: Oyster mushrooms have a similar texture and can absorb flavors well, making them a good vegetarian alternative.

• buttermilk - Substitute with plain yogurt: Plain yogurt can provide the same tangy flavor and tenderizing effect as buttermilk.

• cornmeal - Substitute with panko breadcrumbs: Panko breadcrumbs offer a similar crunchy texture when fried.

• flour - Substitute with rice flour: Rice flour can provide a similar coating and is also gluten-free.

• cajun seasoning - Substitute with creole seasoning: Creole seasoning has a similar blend of spices and can provide the same flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami depth.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• french rolls - Substitute with ciabatta rolls: Ciabatta rolls have a similar texture and can hold up well to the fillings.

• lettuce - Substitute with cabbage: Shredded cabbage can provide a similar crunch and freshness.

• tomatoes - Substitute with roasted red peppers: Roasted red peppers can add a similar sweetness and moisture.

• remoulade sauce - Substitute with tartar sauce: Tartar sauce has a similar creamy and tangy profile, making it a good alternative.

• Allow the shrimp to cool completely before storing. This prevents condensation, which can make the shrimp soggy.

• Store the fried shrimp separately from the french rolls and other sandwich components. Place the shrimp in an airtight container lined with paper towels to absorb excess oil.

• Keep the lettuce and tomatoes fresh by storing them in separate containers in the refrigerator. Wrap the lettuce in a damp paper towel to maintain its crispness.

• Store the remoulade sauce in a small airtight container in the refrigerator. This will keep it fresh and prevent it from soaking into the french rolls prematurely.

• For freezing, place the cooled shrimp on a baking sheet in a single layer and freeze until solid. This prevents them from sticking together.

• Once frozen, transfer the shrimp to a freezer-safe bag or container. Label with the date to keep track of freshness.

• To reheat, preheat your oven to 375°F (190°C). Place the shrimp on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.

• Avoid freezing the french rolls, lettuce, and tomatoes as they do not thaw well and can become soggy or lose their texture.

• Assemble the shrimp po' boys just before serving to ensure the shrimp remains crispy and the vegetables fresh.

• Preheat your oven to 350°F (175°C). Place the leftover shrimp on a baking sheet lined with parchment paper. Bake for about 10 minutes or until they are heated through and crispy again.

• If you prefer using a skillet, heat a small amount of vegetable oil over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they are warmed up and regain their crispiness.

• For a quick method, use a toaster oven. Set it to 350°F (175°C) and place the shrimp on the rack. Heat for about 5-7 minutes until they are hot and crispy.

• To reheat the french rolls, wrap them in aluminum foil and place them in the oven at 350°F (175°C) for about 5-7 minutes until they are warm and slightly toasted.

• If you have an air fryer, preheat it to 350°F (175°C). Place the shrimp in the basket in a single layer and cook for 3-4 minutes until they are hot and crispy.

• For the lettuce and tomatoes, it's best to use fresh ones. However, if you must reheat them, place them in the oven at 350°F (175°C) for just 1-2 minutes to warm them slightly without making them soggy.

• Reheat the remoulade sauce by placing it in a microwave-safe bowl and microwaving it on low power for 15-20 seconds, stirring halfway through to ensure even heating.

• Bowl: Used for soaking the shrimp in buttermilk and for mixing the cornmeal, flour, cajun seasoning, and salt.

• Frying pan: Used for heating the oil and frying the shrimp until golden brown.

• Paper towels: Used for draining the excess oil from the fried shrimp.

• Tongs: Useful for turning the shrimp while frying and for removing them from the hot oil.

• Knife: Used for slicing the tomatoes.

• Cutting board: Used as a surface for slicing the tomatoes.

• Measuring cups: Used for measuring the buttermilk, cornmeal, flour, and vegetable oil.

• Spoon: Used for mixing the cornmeal mixture.

• Toaster: Used for toasting the French rolls.

• Spatula: Useful for spreading the remoulade sauce on the rolls.

Prep ingredients ahead: Peel and devein the shrimp in advance to save time during cooking.

Use pre-made remoulade: Opt for store-bought remoulade sauce to cut down on preparation time.

Pre-toast rolls: Toast the French rolls while the shrimp soaks in the buttermilk.

Batch fry shrimp: Fry multiple shrimp at once to speed up the cooking process.

Shred lettuce early: Prepare the lettuce and slice the tomatoes beforehand to streamline assembly.