Fish, Sandwich, The Weekly Menus and Recipes

Recipe 16.3: Shrimp Po’Boys

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You all know how much I love sandwiches, and this little beauty is no exception! It is similar to the popular catfish po’boy that I featured way back in Week 2, but the breading is different and, of course, the flavor ends up being pretty different with the change of the fish. You could serve this alongside any side of your choice, or just eat it on its own; we find these sandwiches filling enough to just eat one.


4 french rolls, demi-baguettes, or other long sandwich buns

1 lb. raw shrimp, peeled and deveined

4 leafs lettuce, shredded

2 tomatoes, sliced

½ lemon, cut into wedges

1/2 cup of pickles, sliced

1/2 cup cornmeal

1/2 cup panko breadcrumbs

2 tbs. Emeril’s Essence (see how to make your own here)

1 cup milk

1 egg, mixed

1 liter canola or peanut oil


½ cup canola mayonnaise

2 tbs. Creole mustard

2 tbs. capers, rinsed and chopped

2 tbs. minced onion

½ lemon, juiced


Heat oil in a large pot, over medium heat. You’ll want to use a candy thermometer to monitor the temperature of your oil here, as it needs to be hot enough to correctly fry the shrimp, but not so hot that it scalds. Keep your oil heated at 350 throughout the entire frying process.

Once shrimp is peeled and deveined, place in medium bowl with egg and milk. Soak for 5 minutes before breading. Bread shrimp while oil heats up. Combine essence, panko, and cornmeal in one shallow bowl. Mix with a fork to combine. Dredge each shrimp in cornmeal mixture. Ensure an even coating on all sides of shrimp, then place on a plate to rest. Once all shrimp are coated, work in batches to fry.

Gently lower about 1/4 of the shrimp at a time into the hot oil. Allow to fry, about 3-4 minutes. Remove from oil with a large mesh scoop or slotted spoon. Lay on a paper-towel lined plate to drain. Continue until all shrimp are fried.

While catfish cooks, make remoulade. The remoulade is like a fancy tartar sauce, but spicy and so delicious.  Mix together all ingredients in a small bowl. Chop lettuce and tomato.

Meanwhile, place rolls on a baking sheet and place in oven to toast.  These will go quickly – check on them in about 2-3 minutes so they do not burn.

Once rolls are lightly toasted, remove from oven and cover both sides with the remoulade, then layer with pickles. Lay shrimp on rolls.  Sprinkle with lemon juice and top with lettuce and tomato.  Enjoy while hot!