This recipe for Biloxi’s Shrimp Po’boy calls for our delicious Gulf shrimp battered in a flour and seasoning mix, cooked to a crispy perfection! Then it is piled high on a buttered toasted French-roll, stuffed with crunchy lettuce and fresh tomatoes! This Shrimp Po’boy is CRAZY good!
-1 pound of our Jumbo 21/30 Count Peeled & Deveined Tail-Off Wild-Caught Gulf Shrimp
-1 cup buttermilk
-¼ cup hot sauce, divided
-1 tablespoon kosher salt, plus more to taste
-1 cup all-purpose flour
-¾ cup yellow cornmeal
-½ teaspoon cayenne pepper
-½ teaspoon dried oregano
-½ teaspoon dried thyme
-½ teaspoon garlic powder
-½ teaspoon freshly ground black pepper
-¼ cup mayonnaise
-Vegetable oil, for frying
-Two 10-inch po'boy rolls or French hero rolls, halved lengthwise
-1 beefsteak tomato, thinly sliced
-1 cup shredded iceberg lettuce
1. In a medium bowl, toss your Gulf shrimp in the buttermilk, 2 tablespoons of the hot sauce and ½ tablespoon of the salt. Cover with plastic wrap and refrigerate for 1 hour.
2. Meanwhile, in another medium bowl, whisk together the remaining ½ tablespoon of salt with the flour, cornmeal, cayenne, oregano, thyme, garlic powder and pepper, and set aside.
3. In a medium Dutch oven, heat 2 inches of oil to 350° and line a plate with paper towels. Drain the shrimp well before tossing them in the flour mixture to coat well.
4. Working in batches, fry your shrimp until golden brown and cooked through, 1 minute. Transfer the shrimp to the prepared plate to drain, immediately seasoning with salt. Let the oil return to temperature between batches.
5. Use mayonnaise by itself on your sandwiches or make an easy mixture of mayo and hot sauce. For the hot sauce mixture, in a small bowl, whisk together the remaining 2 tablespoons of the hot sauce with the mayonnaise until smooth, and set aside.
6. Spread the mayonnaise or mixture on both halves of the rolls. On the bottom halves, divide the fried shrimp, top with the shredded lettuce and sliced tomatoes. Stack your sandwich halves, then slice in half and serve.
7. Note, down South a lot of people have their po'boys “dressed and pressed.” Pressed means that your whole po’boy is placed into a sandwich iron (or panini press) to press the po’boy together. This process creates a crunchy and crusty outside and maintains the chewy soft texture of the bread inside.