Shrimp po' boy

Ingredients

• 4 pieces small baguettes or soft sandwich rolls
• 700 g peeled raw shrimp
• 100 g fine cornmeal
• 80 g all-purpose flour
• 250 ml buttermilk
• 2 tbsp Cajun spice blend
• 1 tsp fine salt
• to taste ground black pepper
• 1 l neutral frying oil
• 1 piece crisp lettuce
• 2 pieces ripe tomatoes
• 120 g remoulade mayonnaise
• 1 piece lemon

Method

1. Pat the shrimp dry with paper towels, then toss them with the buttermilk, a portion of the Cajun spices, salt, and pepper; let rest in the fridge until slightly pearlescent and well coated.
2. Shred the lettuce, slice the tomatoes, and cut the lemon; keep the garnishes in the fridge so they stay clean and crisp.
3. Mix the cornmeal, all-purpose flour, the rest of the Cajun spices, salt, and pepper in a wide dish; the breading should be well blended and lightly colored.
4. Drain the shrimp without rinsing them, then roll them in the breading, pressing gently; they should be covered in an even, dry layer.
5. Heat the oil in a deep pot until a pinch of breading sizzles immediately upon contact with the oil, without burning.
6. Fry the shrimp in small batches until they are golden, crispy, and curled; drain them on a wire rack or paper towels as soon as the breading sounds dry against your tongs.
7. Open the rolls and lightly toast the cut sides, just enough to warm them and give them a slightly crispy edge.
8. Generously spread the remoulade mayonnaise on the bread, then add the lettuce and tomatoes to create a fresh base that protects the bun from the juices.
9. Top with the hot shrimp, squeeze a little lemon over them, and close without crushing; serve immediately, while the breading is still crunchy.

Nutrition

Per serving

Energy

724.8 kcal

Protein

51.11 g

Carbohydrate

57.95 g

Fat

32.69 g

Fibre

4.78 g

Calcium

775.93 mg

Iron

6.84 mg

Magnesium

165.85 mg