I’ve frequented New Orleans way too many times to count in one's lifetime. Every single time, I must come back at least 10 pounds heavier because I over indulge on delicious southern and creole cuisine. I mean how can you not! From crawfish to beignets, New Orleans has to be nothing short of food heaven. Some of my favorite places were your in-the-hood, hole in the wall spots. So of course you know, I have had my fair share of Shrimp Po Boys. Keep reading to find out how I bring a little bit of NOLA to my Brooklyn kitchen. 

Remoulade Sauce
¾ cup mayonnaise
½ tablespoon garlic, minced
¼ cup lemon juice, freshly squeezed
1 tablespoon whole grain dijon mustard
1 tablespoon hot sauce, preferably Crystals
1 ½ tablespoon sweet relish
2 teaspoons Worcestershire sauce
1 teaspoon smoked paprika
1 teaspoon cayenne pepper
Sea salt, to taste
Freshly ground pepper, to taste

1 ½ pound large shrimp, peeled and deveined
1 cup all purpose flour
1 cup cornmeal, or breadcrumbs
1 tablespoon smoked paprika
1 tablespoon garlic powder
2 teaspoons thyme, dried
2 teaspoons oregano, dried
1 teaspoon cayenne pepper
1 teaspoon sea salt
1 teaspoon freshly ground pepper
1 cup of buttermilk
Heirloom tomato, thinly sliced
Shredded lettuce
Trader Joe’s mini hamburger buns
Vegetable oil


Baking Sheet

For Remoulade Sauce: Combine mayonnaise, garlic, lemon juice, dijon mustard, hot sauce, relish, worcestershire sauce, paprika, cayenne, salt/pepper in a bowl and place in the fridge to chill. Be sure to taste and adjust seasonings to your liking. 

In a large bowl, whisk buttermilk, paprika, garlic powder, thyme, oregano, cayenne pepper, salt/pepper thoroughly. Add shrimp to the buttermilk mixture, toss and set aside. In a separate bowl, whisk together flour and cornmeal (I like to add a pinch of paprika and thyme to this mixture but this is totally optional). In a skillet over medium heat, heat about 2" of vegatable oil until the oil is shimmering. One at a time, toss buttermilk shrimp in flour mixture until completely coated.  Fry shrimp until golden, about 2 minutes per side. Drain on a baking rack or paper towel-lined plate. 

Now it is time to build up your sandmich! Butter and toast your buns in the oven for about 4-5 or until golden brown yet still soft. Spread remoulade on the bottom slider bun. Add tomato and then lettuce. Top with fried shrimp and seal the deal with the slider bun top. Plate and serve immediately.