📝 About This Recipe
Transport your taste buds to the vibrant streets of New Orleans with this quintessential Southern classic. Featuring succulent, wild-caught shrimp enveloped in a seasoned cornmeal crust and nestled inside a crusty French baguette, this sandwich is a masterclass in texture and flavor. Topped with a zesty, homemade Remoulade sauce and crisp fixings, it is the ultimate expression of Gulf Coast comfort food.
🥗 Ingredients
The Shrimp & Marinade
- 1.5 pounds Large Shrimp (peeled, deveined, and tails removed)
- 1 cup Buttermilk (full fat preferred)
- 2 tablespoons Hot Sauce (Louisiana-style like Crystal or Tabasco)
- 1 teaspoon Garlic Powder
The Breading
- 1 cup All-purpose Flour
- 1/2 cup Yellow Cornmeal (fine ground for best texture)
- 2 tablespoons Creole Seasoning (Tony Chachere's or Zatarain's)
- 1/2 teaspoon Cayenne Pepper (optional for extra heat)
- 1 quart Peanut Oil (for frying; can substitute with vegetable oil)
Cajun Remoulade Sauce
- 3/4 cup Mayonnaise (Duke's or Hellmann's)
- 2 tablespoons Creole Mustard (or whole grain mustard)
- 1 teaspoon Prepared Horseradish (drained)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Smoked Paprika
The Assembly
- 2 large loaves French Baguette (cut into 6-inch sections)
- 2 cups Shredded Iceberg Lettuce (chilled and crisp)
- 2-3 pieces Roma Tomatoes (thinly sliced)
- 12-16 pieces Dill Pickle Slices (crinkle cut)
- 2 tablespoons Unsalted Butter (melted, for toasting bread)
👨🍳 Instructions
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1
In a large bowl, whisk together the buttermilk, hot sauce, and garlic powder. Add the cleaned shrimp, toss to coat thoroughly, and refrigerate for at least 20 minutes to tenderize.
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2
Prepare the Remoulade sauce by combining mayonnaise, Creole mustard, horseradish, lemon juice, and smoked paprika in a small bowl. Whisk until smooth, then chill until ready to serve.
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3
In a shallow dish or heavy-duty gallon bag, whisk together the flour, cornmeal, Creole seasoning, and cayenne pepper until well combined.
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4
Fill a large heavy-bottomed pot or Dutch oven with about 2 inches of oil. Heat over medium-high heat until it reaches 365°F (185°C).
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5
While the oil heats, remove a handful of shrimp from the buttermilk, letting the excess drip off, and toss them into the flour mixture. Shake until evenly and thickly coated.
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6
Place the coated shrimp on a wire rack for 5 minutes before frying; this helps the breading adhere and stay crispy.
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7
Fry the shrimp in small batches to avoid crowding the pot. Cook for 2-3 minutes until the coating is deep golden brown and the shrimp are opaque.
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8
Use a slotted spoon to transfer fried shrimp to a paper towel-lined plate or a clean wire rack. Immediately sprinkle with a tiny pinch of extra Creole seasoning while hot.
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9
Split the French bread loaves lengthwise, leaving one side attached like a hinge. Brush the insides with melted butter.
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10
Place the bread face-down in a hot skillet or under a broiler for 1-2 minutes until the edges are golden and toasted.
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11
To assemble, spread a generous layer of Remoulade sauce on both the top and bottom of the warm bread.
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12
Layer the bottom with a bed of shredded lettuce and 3-4 tomato slices. Add 4-5 pickle slices.
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13
Pile the hot, crispy shrimp generously onto the sandwich. Serve immediately while the contrast between hot shrimp and cool lettuce is at its peak.
💡 Chef's Tips
Don't skip the cornmeal; it provides the signature 'crunch' that flour alone cannot achieve. Always use a thermometer to monitor your oil temperature—if it's too cool, the shrimp will be greasy; too hot, and the breading will burn before the shrimp cooks. For the most authentic experience, look for 'Leidenheimer' style French bread, which has a thin, crisp crust and an airy center. If you don't have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice to 1 cup of regular milk and letting it sit for 5 minutes.
🍽️ Serving Suggestions
Serve with a side of Zapp's Voodoo Potato Chips for an authentic Louisiana crunch. A cold Abita Amber beer or a sweet iced tea cuts through the richness of the fried shrimp perfectly. Offer extra hot sauce and lemon wedges on the side for guests who want more zing. Pair with a side of creamy Southern coleslaw or a simple potato salad.