Good Eats

Shrimp Po'boy

The paper-thin crust and pillowy crumb of a New Orleans–style French roll is essential to this classic sandwich—as is Crystal hot sauce.

Ingredients

SERVINGS: MAKES 4

• 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 freshly ground black pepper
• 1/2 teaspoon onion powder
• Vegetable oil for frying
• 1 1/2 pounds medium shrimp (about 36), peeled, deveined
• 1 cup buttermilk
• 1 1/2 cups all-purpose flour
• 1 cup cornmeal
• 4 8'-long French rolls, split horizontally
•  Mayonnaise
• Shredded iceberg lettuce, sliced tomatoes, dill pickles, hot pepper sauce (optional), preferably Crystal t

Preparation

• Whisk first 8 ingredients in a small bowl to blend.
• Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°.
• Meanwhile, place shrimp and 2 Tbsp. spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.
• Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
• Open rolls and spread cut sides with rémoulade. Top with lettuce, tomato, pickles, and shrimp. Serve with hot sauce, if desired.

• Recipe by The Bon Appétit Test Kitchen