Recipes from the Grapevine Cottage

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Shrimp Po'Boy

One of our favorite spots for a laidback lunch was B’s Po’boy, just south of Fountain Square, they had the best Shrimp Po’boy sandwiches we ever had. So now that they are gone, we have to make our own and we think they turned out pretty well.

Serves 6

Spice, flour and cornmeal blend

2-1/2 teaspoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1 1/2 cups flour
1 cup corn meal

Other ingredients:

1-1/2 pounds medium shrimp, peeled, deveined, tails off and cut in half
1 cup buttermilk
Four 6-inch long French rolls, split horizontally (We used a freshly baked and cooled Vin de France Batard that we bake in Zionsville, it wasn’t as light as the authentic rolls from New Orleans at B’s, but worked it just fine.)
peanut oil 
Remoulade (recipe follows)
Shredded iceberg lettuce, sliced tomatoes, dill pickle slices, and hot pepper sauce (optional)


Mix all of the spices with the flour and corn meal. Dip each shrimp in buttermilk, and then in the dry mixture. Heat oil in deep fryer or heavy pot (at least 2” deep) until 350 degrees (we use a small deep fryer and it lets us know when it has reached temperature, or you need to have a deep-fry thermometer. Do not, repeat, do not use an instant read and drop it in the pot by accident or you will be replacing it (we did and then bought a fryer!) Working in batches, fry shrimp occasional stirring until golden brown and just cooked. Drain on paper towels.

Spread rolls with remoulade (or mayonnaise if you prefer). Top with lettuce, tomato, pickles and shrimp. Serve with hot sauce if desired.

Remoulade Sauce

Remoulade is a New Orleans tradition. We discovered that there are as many different recipes for Remoulade as there are cookbooks. We made this one up while trying to duplicate one we were served at the Royal Sonesta in New Orleans 25 years ago. I am not really sure how close we came, but we think it's pretty good.

1/4 cup mayonnaise
1 tablespoon Creole mustard  
1 teaspoon catsup
1/4 teaspoon paprika
1 teaspoon Sriracha sauce - this is a minimum suggested quantity
(We have always used 1/4 teaspoon Tabasco in the past but we thought the Sriracha added a nice mellow heat)

Combine ingredients and mix thoroughly to a nice, smooth consistency.