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The Cajun Shrimp Po’ Boy is a classic Louisiana sandwich that combines bold flavors and fresh ingredients. Perfect for lunch or dinner, this sandwich features crispy shrimp, spicy remoulade sauce, and tangy pickled vegetables, all nestled in a crusty baguette.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup cornmeal
- 1 teaspoon Cajun seasoning
- Salt and pepper to taste
- Vegetable oil for frying
- French baguette or crusty rolls
- Pickled vegetables (cucumbers, carrots, onions)
- Fresh lettuce and sliced tomatoes
Spicy Remoulade Sauce
For the remoulade, mix together:
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon hot sauce
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 1 tablespoon chopped pickles or relish
- 1 teaspoon lemon juice
- Salt and pepper to taste
Preparation
Start by preparing the pickled vegetables. Thinly slice cucumbers, carrots, and onions, then soak them in a mixture of vinegar, water, sugar, and salt for at least an hour. This adds a tangy crunch to your sandwich.
Next, prepare the shrimp. Dip the shrimp in buttermilk, then dredge them in a mixture of cornmeal, Cajun seasoning, salt, and pepper. Heat vegetable oil in a skillet over medium-high heat. Fry the shrimp until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
While the shrimp cook, prepare the remoulade sauce by combining all ingredients in a bowl. Adjust seasoning to taste.
Assembling the Po’ Boy
Slice the baguette lengthwise, leaving a hinge. Spread a generous layer of remoulade on both sides of the bread. Layer with lettuce, sliced tomatoes, pickled vegetables, and crispy shrimp. Close the sandwich, cut into manageable portions, and serve immediately.
This Cajun Shrimp Po’ Boy offers a delightful combination of spicy, tangy, and crunchy elements that capture the flavors of Louisiana. Perfect for sharing with friends or enjoying as a hearty meal.