Shrimp Po' Boy

Golden, crispy fried shrimp tucked into a soft French baguette. The remoulade sauce provides the creaminess and kick needed to balance the richness of the fry.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 1038
• Protein: 48 g
• Carbs: 77 g
• Fat: 60 g

Ingredients

• 600 g Wild shrimp ( peeled and deveined )
• 2 piece Traditional French bread ( cut in half )
• 100 g Wheat flour
• 100 g Corn flour
• 2 piece Egg ( beaten )
• 100 ml Whole milk
• 150 g Japanese mayo
• 1 tbsp Whole grain mustard
• 1 tbsp Lime juice
• 1 tsp Smoked paprika
• 1 pinch Cayenne pepper
• 1 tsp Thyme
• 1 tsp Oregano
• 1 piece Iceberg lettuce ( shredded )
• 2 piece Round tomato ( sliced )
• 4 piece Sweet and sour gherkin ( sliced )
• 750 ml Sunflower oil ( for frying )
• 1 tbsp Louisiana-style hot sauce

Instructions

1. Remoulade sauce

   In a bowl, mix the mayonnaise, mustard, lemon juice, smoked paprika, cayenne pepper, and Louisiana hot sauce. The sauce should be thick and coat the back of a spoon.

2. Breading preparation

   Whisk the eggs with the milk. In another container, mix the wheat flour, cornmeal, thyme, and oregano. Dip the shrimp in the liquid and then in the dry mixture for an even crust.

3. Frying the shrimp

   Heat the oil to 180°C. Fry the shrimp in small batches. They are ready when the crust is golden and firm to the touch. Drain on paper towels.

4. Sandwich assembly

   Open the traditional bread. Spread generously with sauce. Add the shredded lettuce, tomato slices, pickles, and finish with the hot shrimp.

Chef's tips

• Don't overcrowd the fryer to keep the oil temperature high.
• The bread should be lightly toasted on the surface while remaining soft inside.

Storage

The sandwich should be eaten immediately. The remoulade sauce keeps for 48 hours in the fridge.