Ingredients:

  • 1 pound large shrimp, peeled and deveined (450g)
  • 1 cup all-purpose flour (120g)
  • 1/2 cup cornstarch (60g)
  • 1 tablespoon Cajun seasoning (like Tony Chachere's) (15ml)
  • 1 teaspoon salt (5ml)
  • 1/2 teaspoon black pepper (2.5ml)
  • 2 large eggs, beaten
  • 1/4 cup milk (60ml)
  • 2 cups vegetable oil, for frying (475ml)
  • 1 cup mayonnaise (240ml)
  • 2 tablespoons Creole mustard (30ml)
  • 1 tablespoon ketchup (15ml)
  • 1 tablespoon horseradish (15ml)
  • 1 tablespoon lemon juice (15ml)
  • 1 teaspoon hot sauce (like Tabasco) (5ml)
  • 1/2 teaspoon paprika (2.5ml)
  • 1/4 teaspoon cayenne pepper (1.25ml)
  • 1 green onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 garlic clove, minced
  • 4 (6-inch) French bread baguettes or hoagie rolls
  • 2 cups shredded iceberg lettuce
  • 1 large tomato, sliced
  • 1/2 cup dill pickle chips

Instructions:

  1. Prepare the Remoulade: Whisk together mayonnaise, Creole mustard, ketchup, horseradish, lemon juice, hot sauce, paprika, cayenne pepper, green onion, celery, and garlic in a small bowl. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  2. Prepare the Shrimp: In a large bowl, combine flour, cornstarch, Cajun seasoning, salt, and pepper.
  3. Create Egg Wash: In a separate shallow dish, whisk together the beaten eggs and milk.
  4. Dredge the Shrimp: Dredge each shrimp in the flour mixture, then dip in the egg wash, and finally coat again in the flour mixture. Make sure the shrimp are fully coated.
  5. Fry the Shrimp: Heat the vegetable oil in a large skillet or deep fryer to 350°F (175°C). Carefully add the shrimp in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through (internal temperature of 145°F or 63°C).
  6. Drain the Shrimp: Remove the shrimp with a slotted spoon or spider and place them on paper towels to drain excess oil.
  7. Assemble the Po'boys: Slice the baguettes or hoagie rolls lengthwise. Spread a generous amount of remoulade sauce on both sides of the bread.
  8. Load 'Em Up: Pile the fried shrimp onto the bottom half of each roll. Top with shredded lettuce, tomato slices, and pickle chips.
  9. Serve Immediately: Close the sandwiches and serve immediately.