Name: Shrimp Po’Boy
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4 servings
Cuisine: North America, Cajun
Ingredients: 1/2 cup mayonnaise; 1 tablespoon dill pickle relish; 2 teaspoons lemon juice; 2 teaspoons Louisiana-style hot sauce; 1 garlic clove, minced; 1/2 teaspoon Worcestershire sauce; 1/2 teaspoon Dijon mustard; 1/4 teaspoon paprika; SHRIMP:; 1/2 cup buttermilk; 2 tablespoons Louisiana-style hot sauce; 3/4 cup all-purpose flour; 3/4 cup cornmeal; 1 teaspoon salt; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1/4 teaspoon cayenne pepper; 1 pound uncooked shrimp (31-40 per pound), peeled and deveined; Oil for deep-fat frying; SANDWICHES:; 4 French rolls, split; 2 cups shredded lettuce; 2 plum tomatoes, sliced; 1/2 cup dill pickle slices

Philly's got cheesesteaks and Chicago's got Italian beef, but Louisiana has po'boys. These hefty sandwiches are loaded with light, crispy fried shrimp and dressed with tangy remoulade sauce.

Ingredients

1/2 cup mayonnaise

1 tablespoon dill pickle relish

2 teaspoons lemon juice

2 teaspoons Louisiana-style hot sauce

1 garlic clove, minced

1/2 teaspoon Worcestershire sauce

1/2 teaspoon Dijon mustard

1/4 teaspoon paprika

SHRIMP:

1/2 cup buttermilk

2 tablespoons Louisiana-style hot sauce

3/4 cup all-purpose flour

3/4 cup cornmeal

1 teaspoon salt

1 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper

1 pound uncooked shrimp (31-40 per pound), peeled and deveined

Oil for deep-fat frying

SANDWICHES:

4 French rolls, split

2 cups shredded lettuce

2 plum tomatoes, sliced

1/2 cup dill pickle slices

Instructions

1 Make the sauce

2 In a small bowl, mix the mayonnaise, dill pickle relish, lemon juice, Louisiana-style hot sauce, garlic, Worcestershire sauce, Dijon mustard and paprika together. Editor's Tip: This step can be done ahead of time. Keep the sauce in the refrigerator until you're ready to eat.

3 Dredge the shrimp

4 In a shallow bowl, mix the buttermilk and hot sauce. In a separate shallow bowl, combine the flour, cornmeal, salt, paprika, garlic powder and cayenne. Coat shrimp with the buttermilk mixture, then dip them in the flour mixture to coat both sides. Shake off the excess.

5 Deep-fry the shrimp

6 In an electric skillet or deep-fat fryer, heat the oil to 375°F. Fry the shrimp in batches until they're golden brown, two to three minutes. Drain them on paper towels. Editor's Tip: No deep-fat fryer? No problem. Grab your cast-iron Dutch oven and deep-fry on the stovetop.

7 Build the po'boys

8 Spread the cut sides of the rolls with the remoulade sauce. Fill each po'boy with lettuce, tomato, pickles and crispy shrimp.