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Fried Shrimp Po'Boy with Remoulade

Fried Shrimp Po'Boy with Remoulade reads salinity 4.3, umami 4.1 and richness 4.1 on Palate's 0–10 flavor X-ray — a Cajun/Creole · Creole main, about 46 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.2 / 10
• Sweet & Fruity — 4.6 / 10
• Sour & Bright — 4.1 / 10
• Bitter & Earthy — 2.0 / 10
• Rich & Fat — 4.6 / 10
• Aromatic & Spice — 4.2 / 10

The measured notes (of 18)

Salinity 4.3 · Umami 4.1 · Richness 4.1 · Sweetness 3.8 · Sourness 3.7 · Heat 3.7 · Marine & Briny 3.3 · Allium 2.9 · Warm Spice 2.4 · Fruity 2.4 · Funk & Ferment 1.9 · Earthy 1.8 · Nutty 1.7 · Herbaceous 1.1 · Citrus 1.1 · Bitterness 1.0 · Floral 1.0

What's in it (16)

• shrimp — 454 g
• buttermilk — 237 g
• yellow corn meal — 237 g
• all-purpose flour — 60 g
• cayenne pepper — 5 g
• salt — 7 g
• black pepper — 3 g
• vegetable oil — 1306 g
• mayonnaise — 109 g
• coarse-grained mustard — 15 g
• sweet pickle relish — 15 g
• garlic — 3 g
• hot sauce — 5 g
• whole wheat hoagie rolls — 400 g
• iceberg lettuce — 237 g
• tomato — 120 g

Time & effort: about 46 min (31 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 210.2 kcal, 6.8 g protein, 10.3 g fat, 23.7 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. In a small bowl, whisk together the mayonnaise, Creole mustard, pickle relish, garlic, and hot sauce; season with a pinch of the salt. Cover and refrigerate the remoulade while you prep the shrimp, at least 15 minutes and up to 2 days.
2. Pat the shrimp dry, then toss with the buttermilk and cayenne pepper in a medium bowl. Let sit at room temperature 15 minutes to season through and lightly tenderize.
3. Meanwhile, whisk the cornmeal, flour, 1 teaspoon of the remaining salt, and the black pepper in a shallow dish to make the dredge.
4. Pour the oil into a heavy 4-quart pot (it should come 2-3 inches up the side, enough to submerge the shrimp) and heat over medium-high heat until it registers 350°F on a thermometer, 10-12 minutes.
5. Working in two batches, lift the shrimp from the buttermilk letting the excess drip off, then dredge thoroughly in the cornmeal mixture, pressing to coat well; shake off any extra.
6. Fry the shrimp until deep golden brown and crisp, 2-3 minutes, turning once, until the interior is opaque and firm. Lift with a slotted spoon or spider to a wire rack, and let the oil return to 350°F before the second batch.
7. Immediately season the hot shrimp with the remaining 1/2 teaspoon salt.
8. Split the hoagie rolls and toast cut-side up under the broiler or in a dry skillet until light golden, 1-2 minutes.
9. Spread both cut sides of each roll generously with remoulade, then layer with shredded lettuce, sliced tomato, and a mound of hot fried shrimp. Close and serve right away, while the shrimp are still crisp.

Dishes with a similar flavor shape

• Nashville Hot Fish Sandwich — Southern
• Asian Nachos With Pecorino, Cheddar & Shrimp — Fusion
• Escovitch Fish — Jamaican
• Shrimp Creole — Cajun/Creole
• Kinilaw (Filipino Raw Fish Ceviche) — Filipino

Keep reading: what salinity, umami, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.