EFK Kitchen Ready
EFK Fried Shrimp & Okra Po’Boys with Creole Remoulade
A Gulf Coast-style po’boy loaded with crisp cornmeal-coated shrimp and okra, cool lettuce and tomato, pickles, and a sharp homemade Creole remoulade. The shrimp and okra fry in quick batches so the sandwich stays crisp instead of greasy.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Yield
- 6 sandwiches
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Stir all remoulade ingredients together. Refrigerate while you prepare the sandwiches.
- 2. Combine buttermilk and hot sauce in a bowl. Add shrimp and okra and let stand 10 minutes.
- 3. In a shallow dish, whisk cornmeal, flour, Creole seasoning, and salt. Heat 1 1/2–2 inches of neutral oil in a Staub Dutch oven to 350°F.
- 4. Lift the okra from the buttermilk, let excess drip off, and coat well in the cornmeal mixture. Fry in batches until crisp and golden, about 2–3 minutes. Drain on a rack or paper towels.
- 5. Coat the shrimp the same way. Fry in small batches until golden and the shrimp are opaque and firm, about 2–3 minutes depending on size. Keep the oil near 350°F between batches.
- 6. Spread toasted rolls with remoulade. Layer with lettuce, tomato, pickles, fried okra, and shrimp. Serve immediately with extra remoulade.
Equipment
Staub Dutch oven or other heavy deep pot; deep-fry thermometer; wire rack or paper towels; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; tongs or spider
Food safety & storage
Keep raw shrimp refrigerated and separate from ready-to-eat vegetables. Cook shrimp to 145°F or until opaque and firm. Maintain frying oil near 350°F and never leave hot oil unattended. Refrigerate leftover cooked shrimp within 2 hours and use within 1–2 days.
View this recipe on the original EFK website ↗