Recipes Ingredients Seafood Recipes Shrimp Recipes Shrimp Po'Boys with Remoulade Sauce Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 22, 2019 Print Rate It Share Share Tweet Pin Email Yield: 4 With its tangy remoulade sauce, a cornmeal-crusted shrimp po'boy is a taste rightout of Louisiana's French Quarter. Ingredients For the shrimp: 1 pound large shrimp (18 to 22), peeled and deveined Coarse salt and freshly ground pepper ¾ cup all-purpose flour ½ teaspoon cayenne pepper 1 large egg ¾ cup yellow cornmeal 7 cups peanut or vegetable oil For the remoulade: 2 large egg yolks ¼ cup fresh lemon juice ½ cup cornichons, finely chopped 2 tablespoons drained capers, coarsely chopped 2 tablespoons coarsely chopped fresh flat-leaf parsley ¾ teaspoon coarsely chopped fresh tarragon 1 anchovy fillet, finely chopped Coarse salt and freshly ground pepper 1 ¼ cups vegetable oil For the sandwiches: 1 baguette, halved lengthwise and cut into 4 1 head Boston lettuce, leaves separated Directions Make shrimp: Season shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. Whisk together flour and cayenne in a small bowl; season with salt and pepper. Whisk together egg and 2 tablespoons water in a second small bowl. Put the cornmeal in a third small bowl. Set aside. Pour peanut oil into a medium saucepan to a depth of about 3 inches. Heat over medium heat until a deep-fry thermometer registers 365 degrees. Working in small batches, dredge shrimp in flour mixture and then egg wash; lightly dip in cornmeal to cover completely. In small batches, fry dredged shrimp, turning once, until golden, about 3 minutes total. Transfer with a slotted spoon to paper towels to drain. (Adjust heat between batches as necessary to keep oil at a steady temperature.) Make remoulade: Blend yolks, lemon juice, cornichons, capers, herbs, anchovy fillet, 1/4 teaspoon salt, and pepper to taste in a blender until smooth. With blender running, pour in vegetable oil in a slow, steady stream; blend until emulsified. Make sandwiches: Spread some of the remoulade on inside of baguette pieces. Line with lettuce, and fill with shrimp. Cook's Notes Use any leftover remoulade -- a classic French mayonnaise -- as a cold sauce for seafood or meat dishes. Note: Raw eggs should not be used in food prepared for pregnant women,babies, young children, the elderly, oranyone whose health is compromised. Rate it Print