The quintessential sammie of Nawlins: the Po’Boy. Many sammies have history, the Po’Boy’s story/history is borderline unrivaled. The perfect amount of richness with some veggies to make you feel healthy.
For Fried Shrimp
2 tbsp. Bayou Basics (divided)
2 lbs. Raw Shrimp (about 45 peeled, deveined and tail off)
Vegetable Oil (for frying)
1 1/2 c. AP Flour
1 c. Cornmeal
1 c. Buttermilk
1 tbsp. Hot Sauce
4 Hoggie Buns
Dill pickles for garnish
Shredded iceberg lettuce
Season the Shrimp with about 1 tbsp. Bayou Basics
In medium mixing bowl, mix the Flour, Cornmeal, and the other tbsp of Bayou Basics.
In a separate bowl, mix the Buttermilk and Hot Sauce together.
Dip seasoned shrimp in the Buttermilk, then coat with Flour/Cornmeal mixture shaking off any excess. If you like a thicker coating you can repeat this step. Chill the shrimp in the refrigerator for 20 minutes.
Pour the oil into a deep, wide pot to the depth of about 2 inches. Heat the oil to 350F.
Working in batches, fry shrimp until golden brown about 3-4 minutes per batch. Transfer to paper towels to drain.
BUILD THAT PO’BOY!
Spread Bayou Basics Remoulade, add veggies, top with Shrimp!
Check out the Bayou Basics Remoulade Sauce
If you don’t like Remoulade, spread with Mayo.
You don’t have to use Fried Shrimp (or Shrimp at all)! Season Chicken with about 1 tbsp of Bayou Basics per pound of meat.
If you don’t want fried, season the Shrimp with about 1 tbsp Bayou Basics per pound. Cook in pan with small amount of oil