Fried shrimp po’ boy with rémoulade

Name: Fried shrimp po’ boy with rémoulade
Prep time: 30 min
Cook time: 20 min
Total time: 70 min
Yield: 4
Ingredients: 3 g garlic; 125 g drained pickled gherkins; 675 g raw peeled deveined tail-off shrimp; 240 g finely ground whole corn flour; 1900 ml sunflower oil; 15 ml lemon juice; 80 ml plain cultured buttermilk; 150 g iceberg lettuce; 175 g mayonnaise; 10 g creole spice blend; 15 g Dijon mustard; 100 g raw whole egg; 400 g soft white sub bread with a thin crust; ≈ ¼ tsp ground black pepper; 10 g drained prepared jarred horseradish; 15 ml vinegar-based hot sauce; 15 ml Worcestershire sauce; 4 g fine salt; 250 g tomato

Main course

Soft bread, corn-flour-crusted shrimp and a pickle, horseradish and mustard sauce.

Active time45 min

Cooking20 min

Total1 h 15 minResting : 20 min

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Ingredients

3 g garlic
150 g iceberg lettuce
250 g tomato
80 ml plain cultured buttermilk
100 g raw whole egg
675 g raw peeled deveined tail-off shrimp
240 g finely ground whole corn flour
1900 ml sunflower oil
15 ml lemon juice
175 g mayonnaise
15 g Dijon mustard
≈ ¼ tsp ground black pepper
15 ml vinegar-based hot sauce
15 ml Worcestershire sauce
4 g fine salt
400 g soft white sub bread with a thin crust
125 g drained pickled gherkins
10 g Creole spice blend
10 g drained prepared jarred horseradish

Preparation

Step completed · 1
Drain the pickles and weigh the stated amount. Peel the garlic. Drain the horseradish and weigh the stated amount. Finely chop 45 g pickles and the garlic. Mix with mayonnaise, horseradish, hot sauce, mustard, Worcestershire, lemon juice, 1 g salt and all the pepper. Refrigerate. Trim, wash and dry the lettuce and shred. Wash and slice the tomatoes and remaining 80 g pickles. Keep chilled.
Step completed · 2
Crack and beat the eggs, then weigh the stated amount. Whisk egg and buttermilk. Soak the shrimp in it for 5 minutes in the refrigerator. Mix corn flour and Creole seasoning in a dish. Lift out the shrimp, blot away dripping moisture with paper and coat in the corn mixture without clumping. Set apart on a rack. Refrigerate for 15 minutes at no more than 4 °C. Discard leftover raw egg mixture and contaminated flour.
Step completed · 3
Heat the oil to 190 °C in a deep pot, filling no more than one third of its height. Use a vessel narrow enough to immerse the shrimp without crowding. Otherwise select suitable equipment before starting. Fry small batches for about 5 minutes until golden and the shrimp reach 75 °C for 30 seconds at the centre. Let the oil regain its temperature between batches. Drain on a clean rack and distribute the remaining 3 g salt over the cooked shrimp.
Step completed · 4
Split the bread lengthwise and warm it in a dry pan without drying it out. Spread all the rémoulade on the inner faces. Divide the tomatoes, pickles, lettuce and hot shrimp among the bread. Close without crushing the crust and cut to share. Serve immediately.

Allergens

Crustaceans
Eggs
Fish
Gluten
Mustard

Composition to check for: Celery, Lupin, Milk, Molluscs, Tree nuts, Peanuts, Sesame, Soy, Sulphites.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration