Crispy Shrimp Po’ Boy with zesty homemade remoulade, a true taste of New Orleans comfort.

Scale

1 1/4 cup mayonnaise

2 1/2 tablespoons spicy brown mustard

1 tablespoon paprika

1 tablespoon finely chopped fresh parsley

2 teaspoons horseradish

2 teaspoons lemon juice

1 teaspoon Creole seasoning

1 teaspoon pickle juice

1 teaspoon hot sauce

1 clove garlic, grated

1 1/2 teaspoons kosher salt

1 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper

1 pound raw medium shrimp, peeled and deveined

3/4 cup all-purpose flour

1/2 cup cornmeal

1/2 cup buttermilk

1 tablespoon hot sauce

4 French loaves

Lettuce, tomatoes, pickles

1. Whisk all remoulade ingredients together; chill.

2. Mix shrimp seasoning; coat shrimp with half the spice blend.

3. Whisk remaining spice blend with flour and cornmeal.

4. Mix buttermilk and hot sauce.

5. Dip shrimp in buttermilk, then dredge in flour mixture.

6. Heat oil to 350°F; fry shrimp 2–3 minutes per batch.

7. Slice bread; spread remoulade.

8. Layer lettuce, tomato, pickles, and shrimp.

9. Press and serve immediately.

Use fresh shrimp for best flavor. For a lighter version, air fry or bake shrimp.