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Shrimp Po' Boy

The New Orleans classic: cornmeal-crusted shrimp fried until crisp, piled into a length of crackly French bread that has been dressed with remoulade, shredded lettuce, tomato and pickle. Ordered "dressed" at any corner shop from the Quarter to the Ninth Ward.

MainsPescatarian25g+ protein8g+ fibreUnder 30 min
30 min20 prep · 10 cookEasy1062 kcalper serving
Shrimp Po' Boy

Instructions

  1. Make the remoulade: in a small bowl whisk the 1.5 tbsp mayonnaise with the 1 tsp Creole mustard, 1 tsp lemon juice and 0.5 tsp of the Creole seasoning. Cover and chill until you assemble.
  2. Put the 120 g shrimp in a bowl with the 60 ml buttermilk and the 1 tsp hot sauce, turn to coat and leave to soak for 15 minutes at room temperature.
  3. Meanwhile combine the 30 g plain flour, 30 g fine cornmeal and the remaining 1 tsp Creole seasoning in a shallow dish with a good pinch of salt. Pour the oil into a deep heavy pan to a depth of about 6 cm and bring it to 180C over medium-high heat.

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Per serving

1062kcal
37gprotein
117gcarbs
51gfat
8gfibre

Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.

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