Shrimp Po' Boys Recipe

Shrimp: Peeled and deveined, these are the star of the dish, providing a succulent and tender bite.

Buttermilk: Used for marinating the shrimp, it helps to tenderize and add a slight tangy flavor.

Cornmeal: Combined with flour to create a crispy coating for the shrimp.

Flour: Mixed with cornmeal to form the dredging mixture for frying the shrimp.

Cajun seasoning: A blend of spices that adds a distinctive, spicy flavor to the shrimp.

French rolls: Split and toasted, these rolls are the base of the sandwich, providing a crunchy exterior and soft interior.

Lettuce: Shredded and added to the sandwich for a fresh, crisp texture.

Tomato: Sliced and layered in the sandwich for juiciness and flavor.

Mayonnaise: Mixed with hot sauce to create a creamy, spicy sauce for the sandwich.

Hot sauce: Combined with mayonnaise to add heat and flavor to the sauce.

When marinating the shrimp in buttermilk, ensure they are fully submerged to allow the buttermilk to tenderize the shrimp and enhance their flavor. This step not only adds a subtle tang but also helps the cornmeal and flour mixture adhere better, resulting in a crispier coating when fried.

• shrimp - Substitute with chicken tenders: Chicken tenders can mimic the texture and absorb the flavors well, making them a good alternative for those who do not eat seafood.

• buttermilk - Substitute with plain yogurt: Plain yogurt provides a similar tanginess and helps tenderize the protein just like buttermilk.

• cornmeal - Substitute with panko breadcrumbs: Panko breadcrumbs offer a similar crunch and can be seasoned to match the flavor profile of cornmeal.

• flour - Substitute with rice flour: Rice flour is a great gluten-free alternative that provides a similar texture and coating for frying.

• cajun seasoning - Substitute with old bay seasoning: Old Bay seasoning has a similar spice blend that can provide a comparable flavor profile.

• french rolls - Substitute with ciabatta rolls: Ciabatta rolls have a similar texture and can hold up well to the fillings and sauces.

• shredded lettuce - Substitute with shredded cabbage: Shredded cabbage offers a similar crunch and can add an extra layer of flavor.

• tomato - Substitute with roasted red peppers: Roasted red peppers provide a sweet and smoky flavor that can complement the other ingredients.

• mayonnaise - Substitute with greek yogurt: Greek yogurt offers a similar creamy texture with a tangy flavor and is a healthier alternative.

• hot sauce - Substitute with sriracha: Sriracha provides a similar heat level and a slightly different but complementary flavor profile.

• Allow the shrimp to cool completely before storing. This prevents condensation, which can make the coating soggy.
• Place the cooled shrimp in an airtight container lined with paper towels. The paper towels will absorb any excess oil and moisture.
• Store the shrimp in the refrigerator for up to 2 days. For longer storage, consider freezing.
• To freeze, arrange the shrimp in a single layer on a baking sheet and place it in the freezer. Once the shrimp are frozen solid, transfer them to a freezer-safe bag or container.
• Label the container with the date to keep track of freshness. Frozen shrimp can be stored for up to 2 months.
• When ready to eat, reheat the shrimp in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until heated through and crispy.
• Store the french rolls separately in a bread box or airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag.
• Keep the shredded lettuce and sliced tomato in separate airtight containers in the refrigerator. Use within 2-3 days for optimal freshness.
• The mayonnaise and hot sauce mixture can be stored in an airtight container in the refrigerator for up to a week. Stir well before using.
• To assemble the shrimp po' boys, reheat the shrimp and french rolls, then follow the original assembly instructions.

• Preheat your oven to 350°F (175°C). Place the leftover shrimp on a baking sheet lined with parchment paper. Heat for about 10-15 minutes until they are crispy and warmed through. This method helps maintain the crunchiness of the cornmeal coating.

• If you prefer using a skillet, heat a small amount of olive oil over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they are heated through. This method is quick and helps retain the flavor.

• For the french rolls, wrap them in aluminum foil and place them in the oven at 350°F (175°C) for about 10 minutes. This will make them warm and slightly crispy without drying them out.

• To reheat the shredded lettuce and sliced tomato, it's best to keep them at room temperature. Adding them cold to the warm shrimp and french rolls will provide a nice contrast in texture and temperature.

• If you have leftover mayonnaise and hot sauce mixture, store it in an airtight container in the refrigerator. When ready to reassemble your Shrimp Po' Boys, spread the sauce on the reheated rolls, add the warm shrimp, and top with the lettuce and tomato.

• Mixing bowl: Used to combine the buttermilk and shrimp for marination.

• Mixing bowl: Used to mix the cornmeal, flour, and cajun seasoning.

• Frying pan: Used to heat the oil and fry the shrimp until golden brown.

• Tongs: Handy for flipping the shrimp while frying to ensure even cooking.

• Measuring cups: Essential for accurately measuring the buttermilk, cornmeal, flour, and mayonnaise.

• Knife: Used to slice the tomato.

• Cutting board: Provides a safe surface for slicing the tomato.

• Spatula: Useful for spreading the sauce on the rolls.

• Toaster or oven: Used to toast the French rolls.

• Paper towels: Used to drain the fried shrimp and remove excess oil.

• Plate: For assembling the sandwiches and serving.

• Spoon: Used to mix the mayonnaise and hot sauce to make the sauce.

Marinate in advance: Marinate the shrimp in buttermilk the night before to save time.

Pre-mix coating: Mix the cornmeal, flour, and cajun seasoning ahead of time and store in an airtight container.

Use pre-shredded lettuce: Buy pre-shredded lettuce to cut down on prep time.

Pre-slice tomatoes: Slice the tomatoes in advance and store them in the fridge.

Make sauce ahead: Prepare the mayonnaise and hot sauce mixture beforehand and refrigerate.