1 cup Mayonnaise
2 tablespoon Sweet pickles, chopped
1 clove Garlic, grated
1 Lemon, juiced
2-3 dashes Hot sauce
2 tablespoons Capers, drained and roughly chopped
1 teaspoon Sweet paprika
2 teaspoons Dijon mustard
Vegetable oil, for frying
1 cup Buttermilk, full-fat
2 tablespoons Hot sauce, plus additional to serve
1 1/2 pounds Raw medium shrimp, peeled, deveined and tails removed
1 1/2 cups All-purpose flour
1 cup Yellow cornmeal
1 teaspoon Thyme, dried
1 teaspoon Garlic powder
1/2 teaspoon Cayenne pepper
1/2 teaspoon Black pepper, freshly ground
4 Po boy rolls or French hero rolls, halved lengthwise
1 cup Iceberg lettuce, shredded
1-2 Ripe tomatoes, thinly sliced
1/4 cup Sweet pickles, chopped
Kosher salt, to taste
Black pepper, freshly ground, to taste
Make the remoulade sauce: In a medium bowl, combine the mayonnaise, pickles, garlic, lemon juice, hot sauce, capers, sweet paprika and Dijon mustard. Season with salt and pepper and set aside.
Fry the shrimp: Fill a large Dutch oven or heavy-bottomed pot halfway with vegetable oil and heat to 350ºF. Line a baking sheet with paper towels. Line a second baking sheet with parchment.
In a medium bowl, combine the buttermilk and half of the hot sauce and season with salt. Add the shrimp and allow to marinate for up to 30 minutes in the refrigerator if you have the time.
In a separate large bowl, whisk together the flour, cornmeal, thyme, garlic powder, cayenne, and pepper. Season with salt.
Remove the shrimp from the buttermilk mixture using a slotted spoon, allowing excess buttermilk to drip off. Place into the flour mixture and toss to coat well. Shake off any excess coating and place onto the parchment-lined baking sheet.
Once ready to fry, add the shrimp in batches and fry for 2 to 3 minutes, until golden brown and crispy. Remove using a fry spider or slotted spoon to the paper-towel-lined baking sheet and season with salt. Repeat with remaining shrimp.
To Serve: Preheat the oven to 350 degrees F. Split the buns and warm them in the oven for 5 to 8 minutes. Remove from the oven. Spread with the remoulade, and add the shrimp, lettuce, tomatoes and pickles. Serve with additional hot sauce and remoulade on the side.
Here's our take on the classic New Orleans' sandwich, the fried shrimp po' boy.
Prep time: 35 minutes
Cook time: 15 minutes