Indulge in a classic southern sandwich with this Oven Fried Shrimp Po' Boy. Crispy shrimp served on a baguette with tangy remoulade sauce.
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 4servings
Ingredients
For the remoulade:
2tablespoonsgreen onionfinely chopped
1tablespooncapersdrained, finely chopped
2tablespoonslight mayonnaise
Juice of half a lemon
1teaspooncoarse grainy mustard
Large pinch cayenne pepper
1small garlic clovevery finely chopped
For the shrimp:
1poundmedium shrimppeeled and deveined
2tablespoonsall-purpose flour
½teaspoonsalt
½cupbuttermilk
1cupyellow cornmeal
1 ½teaspoonsCreole seasoning
½teaspoonsalt
3tablespoonscanola or olive oil
For assembly:
1multi-grain baguetteor French loaf
Iceberg lettuce
Thinly sliced tomato
Instructions
Prepare the remoulade - combine all ingredients in a small bowl. Cover and refrigerate while preparing the rest of the recipe.
Place a baking sheet in the oven and preheat to 450 degrees. Leave the baking sheet in the oven while prepping the shrimp.
Place the shrimp in a small bowl and sprinkle with flour and salt. Toss so that the shrimp is evenly coated.
Pour the buttermilk over the shrimp. Stir to coat all the shrimp with buttermilk. Drain briefly to remove excess buttermilk.
In a zip-top bag, combine the cornmeal, Creole seasoning and salt. Add the drained shrimp to the bag and shake to coat the shrimp evenly with the cornmeal mixture.
Carefully remove the hot baking sheet from oven. Drizzle with the oil.
Remove the shrimp from the bag, shaking off any excess cornmeal mixture. Arrange the shrimp evenly spaced on the hot pan. Bake for 5 minutes.
Turn the shrimp and bake for an additional 5 minutes or until done. The shrimp should feel slightly firm to the touch.
While the shrimp are cooking, prepare the bread. Cut the baguette or loaf in half and remove excess interior of the bread.
Spread the bottom half with half of the remoulade. Top with lettuce and sliced tomatoes. Place the cooked shrimp on top of the tomatoes and top with the remaining remoulade and the other half of the baguette.
Notes
Use a different size shrimp if you like. Be aware that larger shrimp will be more expensive and you will need to adjust the cooking time for a different size.
You can make a buttermilk substitute by combining 1 tablespoon of vinegar or lemon juice with 1 cup of regular milk and letting it sit for 5-10 minutes.