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If a meal like this is a sign of poverty, I’ll stay here forever!

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Shrimp Po’ Boys (from Ms. enPlace)

  • 1 lb raw shrimp, peeled and deveined
  • Buttermilk
  • 1/2 cup all purpose flour
  • 1/2 cup yellow cornmeal
  • Seasonings for the batter
  • French bread
  • Shredded lettuce
  • Tomatoes
  • Hot sauce

Soak the shrimp in buttermilk for 30 minutes to an hour. Combine flour, cornmeal, and your desired seasonings (I used Old Bay, cayenne, and Cajun seasoning). When ready to fry the shrimp, heat plenty of oil in a small sauce pot. Drain extra buttermilk off the shrimp and toss into the cornmeal mixture. Drop four to five shrimp into the hot oil and cook for 3 to 4 minutes or until shrimp is done but not over cooked. Drain on paper towels. On the French bread, spread a healthy layer of remoulade sauce. Add shrimp, lettuce, and tomato. You can also add onions and pickles.

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Remoulade Sauce (from Emeril)

  • Juice of 1/2 a lemon
  • 1/4 cup vegetable oil
  • 1/8 cup chopped onion
  • 1/8 cup chopped green onions
  • 1 stalk chopped celery
  • 1/2 tbsp chopped garlic
  • 1/2 tbsp prepared horseradish
  • 3/4 tbsp Creole whole-grain mustard
  • 3 /4 tbsp prepared yellow mustard
  • 3/4 tbsp ketchup
  • 3/4 tbsp chopped parsley leaves
  • 1/4 tspsalt
  • Dash of cayenne pepper
  • Dash of freshly ground black pepper

Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.

For more recipes in this series, check out these links:

Barbecue Shrimp- NOLA Series Part 1

King Cake – NOLA Series Part 2

Southern Breakfast Napoleons – NOLA Series Part 3

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