A delicious twist on the New Orleans classic! Crispy fried shrimp and tangy fried green tomatoes are piled high on a fluffy French baguette and slathered with a zesty homemade remoulade sauce. A true taste of the South, ready in under an hour.
Prep25 min
Cook20 min
Servings4
Serving size: 1 serving
1186cal
43gprotein
99gcarbs
68g
Ingredients
1 cup Mayonnaise (For remoulade)
2 tbsp Creole Mustard (Spicy brown mustard can be substituted)
0.25 tsp Black Pepper (Freshly ground, for remoulade)
1 lb Large Shrimp (Peeled and deveined)
2 pcs Green Tomatoes (Large, sliced 1/4-inch thick)
1 cup All-Purpose Flour
1 cup Fine Cornmeal (Yellow or white)
2 tbsp Cajun Seasoning (Store-bought or homemade)
2 pcs Large Eggs
0.5 cup Buttermilk
3 cup Vegetable Oil (For frying)
1 pcs French Baguette (Large, cut into four 6-inch sections)
2 cup Shredded Iceberg Lettuce (For dressing the sandwich)
1 cup Dill Pickle Slices (For dressing the sandwich)
Instructions
1
Prepare the Remoulade Sauce
In a medium bowl, whisk together the mayonnaise, Creole mustard, ketchup, lemon juice, hot sauce, minced garlic, Worcestershire sauce, paprika, salt, and pepper until smooth.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. This can be done up to 3 days in advance.
2
Set Up the Dredging Station
Arrange three shallow dishes or pie plates.
In the first dish, combine the all-purpose flour, cornmeal, and Cajun seasoning. Whisk to mix thoroughly.
In the second dish, whisk the eggs and buttermilk together until well combined.
Leave the third dish or a large plate empty to hold the breaded items before frying.
3
Heat Oil and Bread Ingredients
Pour the vegetable oil into a large, heavy-bottomed skillet or Dutch oven to a depth of about 1 inch. Heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
While the oil heats, pat the shrimp and tomato slices dry with paper towels.
Working in batches, first dip the tomato slices into the egg wash, letting the excess drip off. Then, dredge them in the flour mixture, pressing gently to ensure a thick, even coat. Place on the empty plate.
4
Fry the Green Tomatoes
Carefully place a single layer of breaded tomato slices into the hot oil, being sure not to overcrowd the pan.
Fry for 2-3 minutes per side, until they are golden brown and crispy.
Using a slotted spoon or tongs, transfer the fried tomatoes to a wire rack to drain. Sprinkle lightly with salt if desired.
5
Fry the Shrimp
Using the same dredging station, dip the shrimp into the egg wash, then coat thoroughly in the flour mixture.
Fry the shrimp in batches for 2-3 minutes, turning once, until they are golden brown, crispy, and cooked through (pink and opaque).
Remove the shrimp from the oil and place them on the wire rack to drain with the tomatoes.
6
Assemble the Po'boys
Slice the baguette sections horizontally, leaving one side attached like a hinge.
For extra crunch, lightly toast the cut sides of the bread.
Generously spread the chilled remoulade sauce on both the top and bottom halves of the bread.
Layer the bottom with shredded lettuce and dill pickle slices.
Arrange 3-4 fried green tomato slices on top, followed by a heaping portion of fried shrimp.
Close the sandwich, press gently, and serve immediately for the best taste and texture.
