Shrimp Po'Boy

H-E-B Chef Larry "Lee" White, Seafood Manager

Makes 4



  • 2 1/2 tsp kosher salt
  • 1 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp onion powder
  • Vegetable oil for frying
  • 2lb  26/30 HEB New Harvest Shrimp, peeled and deveined
  • 1 cup HEB Buttermilk
  • 1 1/2 cup all-purpose flour
  • 1 cup cornmeal
  • 4 Bollio Rolls, split horizontally
  • Remoulade Sauce
  • Shredded iceberg lettuce, sliced tomatoes, dill pickles, Crystal Hot Sauce.


  • Whisk first 8 ingredients in a small bowl to blend.
  • Turn on deep-fryer to 360 degrees.  Meanwhile, place shrimp and 2 tbsp spice mix in a medium bowl to toss and coat.  Pour buttermilk into another medium bowl.  Whisk flour and cornmeal in another medium bowl.
  • Dip seasoned shrimp briefly in the buttermilk, then coat with flour mixture.  Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch.  Transfer to paper towels to drain.
  • Open rolls and spread the remoulade on the cut sides, add shrimp, shredded lettuce, tomato, pickles, and top with Crystal Hot Sauce if desired.

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