Recipes Ingredients Seafood Recipes Shrimp Recipes Quick Shrimp Po'boys By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 21, 2019 Print Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 40 mins Total Time: 40 mins Servings: 4 Take your taste buds on a trip to New Orleans where the Po'boy sandwich originated. Crispy cornmeal-coated fried shrimp are paired with shredded iceberg lettuce, tomato, and creamy tartar sauce in a soft hoagie rolls. Serve with a jazzy soundtrack! Ingredients ¾ cup mayonnaise 1 ½ pounds large shrimp (26 to 30), peeled, deveined, and butterflied ¼ cup minced celery 2 tablespoons dill relish, such as Heinz 1 ½ teaspoons fresh lemon juice, plus wedges for serving Kosher salt and freshly ground pepper Vegetable oil, for frying ¾ cup fine yellow cornmeal 4 soft hoagie or French rolls, split Shredded iceberg lettuce, sliced tomato, and hot sauce, for serving Directions Stir together 1/4 cup mayonnaise, 2 teaspoons water, and shrimp. In another bowl, combine 1/2 cup mayonnaise, celery, relish, and lemon juice; season with salt and pepper. Heat a heavy pot with 2 inches of oil over medium-high until a deep-fry thermometer reads 375 degrees. Season cornmeal with salt and pepper. Remove shrimp from mayo mixture, letting excess drip off; toss in cornmeal mixture. Working in batches, lift shrimp to let excess cornmeal fall off; add to oil. Fry, stirring occasionally, until golden brown, about 2 minutes a batch. Transfer to a wire rack set over a baking sheet; season with salt. Lightly toast rolls; spread split sides with remoulade. Top with lettuce, tomato, and shrimp; serve with hot sauce and a squeeze of lemon. Print