The po 'boy is a typical Louisiana fried seafood (or roast beef) sandwich. It is served in a baguette bread from New Orleans derived from the French baguette.
, shelled and deveined
(or black pepper)
(8-inch individual size or large-size cut in 3)
, shredded (or lettuce, cut into pieces)
For the remoulade sauce
, freshly squeezed
, finely chopped
(blend of paprika, oregano, thyme, chili pepper, garlic, salt and pepper)
For the sandwich
Add a large volume of oil into a deep skillet and heat to 350 F.
In a large salad bowl, mix the cornmeal, flour, fresh garlic, garlic and onion powders, Cayenne pepper, salt and pepper together.
In another bowl, mix the buttermilk and eggs.
Dip the shrimps in the buttermilk and egg mixture, then lightly in the flour and cornmeal mixture.
Deep fry the shrimp in hot oil until very slightly brown and crisp.
Remove the shrimp from the oil with a slotted spoon and place on a baking rack to keep them crispy.
In a large bowl, combine the squeezed lemon juice, mayonnaise, garlic, relish, scallion, mustard, hot sauce, Worcestershire sauce, salt and Cajun seasoning.
Cover the bowl with plastic wrap and reserve the sauce in the fridge for one hour.
Place the bread in the oven and lightly toast.
Meanwhile, mix the garlic and butter, and heat in the pan for about 1 minute.
Cut the 3 pieces of bread in 2 and spread the garlic butter.
Spread generous the remoulade sauce on both slices of each bread.
Place a few slices of tomato and some cabbage (or lettuce).
Finally add the shrimp and serve.