Shrimp Po Boy

Ingredients

• •500 g Shrimp
• •1 pcs French bread
• •1 tsp Salt
• •150 g Flour
• •2 tablespoons Olive oil
• •60 ml Mayonnaise
• •0.5 tsp Pepper
• •3 cloves Garlic
• •4 leaves Lettuce
• •1 medium Tomato
• •1 medium Lemon
• •1 medium Onion

Instructions

1. 1

   Make remoulade: mix 1/2 cup mayo, 2 tbsp ketchup, 1 tbsp Creole mustard, 1 tbsp lemon juice, 1 tsp hot sauce, 1 minced garlic clove, 1 tbsp pickle relish. Refrigerate.

   💡 The remoulade is the soul of a po boy - make it ahead so flavors meld. It should have tang, heat, and creaminess.

2. 2

   Clean 500g large shrimp (peeled, deveined). Pat completely dry. Season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, 1/2 tsp cayenne.

   💡 Dry shrimp = crispy shrimp. Wet shrimp steam instead of getting that golden crust.

3. 3

   Set up breading: 1/2 cup flour, 1/2 cup cornmeal, 1 tsp baking powder. Dredge shrimp, shake off excess. Let rest 5 minutes - coating sets better.

   💡 The cornmeal creates that Southern crunch. Resting helps breading adhere during frying.

4. 4

   Heat 2 inches oil to 350°F (175°C). Fry shrimp 2-3 minutes until golden and curled. Do not overcrowd - fry in batches. Drain on paper towels.

   💡 350°F is critical. Shrimp cook fast - overcooked = rubbery. Watch for pink and curling.

5. 5

   Warm submarine rolls. Spread remoulade on both sides. Layer lettuce, tomato slices, pickles, fried shrimp. Serve immediately with hot sauce and lemon wedges.

   💡 Assemble just before serving - soggy buns ruin a po boy. The contrast of crisp shrimp and soft roll is everything.