A crispy, tangy New Orleans-style Shrimp Po’ Boy sandwich packed with Cajun flavor, creamy remoulade, and soft French bread.

1 pound medium shrimp, shelled, deveined, and tails removed

3/4 cup fine cornmeal

3/4 cup all-purpose flour

1 tablespoon Cajun seasoning

1 teaspoon salt

2 eggs, beaten

Peanut oil for frying

1/2 head iceberg lettuce, shredded

2 to 3 tomatoes, sliced 1/4 inch thick

4 small French sandwich rolls

Remoulade:

1/4 cup Creole mustard

1 1/4 cups mayonnaise

2 teaspoons horseradish

1 teaspoon pickle juice or vinegar

1 teaspoon hot sauce

1 clove garlic, minced

1 tablespoon paprika

1–2 teaspoons Cajun seasoning

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1. Mix all remoulade ingredients and set aside for 30 minutes.

2. Heat oil in a skillet over medium-high heat until hot enough for frying.

3. Combine cornmeal, flour, Cajun seasoning, and salt.

4. Dip shrimp in egg, then dredge in dry mix.

5. Fry shrimp 1–2 minutes per side until golden.

6. Drain on paper towels.

7. Slice French rolls, spread remoulade on both sides.

8. Layer lettuce, tomato, and fried shrimp.

9. Press sandwich together and serve hot.

If you can’t find peanut oil, use vegetable oil or lard.

For a quick version, replace remoulade with mayo and mustard.