Shrimp Po’Boy Croissant Sandwich
Some sandwiches are good, and then there are the ones that completely ruin every other sandwich for you. This Shrimp Po'Boy Croissant is firmly in that second category. Imagine perfectly seasoned shrimp with a shatteringly crisp coating, piled high onto a buttery, flaky croissant with crisp lettuce, juicy tomatoes, and a creamy, tangy remoulade that ties every bite together. It's everything you love about a classic Louisiana po'boy, wrapped in the rich, buttery layers of a toasted croissant.
Ingredients
- 4 croissants sliced and toasted
- 4-6 Tomato slices seasoned with salt and pepper
- Lettuce
- Canola oil for frying
Shrimp Marinade
- 1 lb shrimp deveined, shelled, and cleaned
- 1 cup buttermilk
- 1 tbsp garlic minced or paste
- 1 tsp yellow mustard
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp pepper
Crispy Shrimp Dry Batter
- 2 cups flour
- 1 cup cornmeal
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- 1 tsp pepper
Remoulade Sauce
- 1/2 cup mayonnaise
- 1 tsp parsley fresh chopped
- 1 tsp chives fresh chopped
- 1 tsp Dijon mustard
- 1 tsp black pepper
- 1 tsp Worcestershire sauce
- 1 tsp onion powder
- 1 tsp lemon juice
- 1/2 tsp Old Bay
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
Garnish
- Chives chopped
Instructions
Remoulade Sauce
- In a bowl, add in all ingredients listed under “Remoulade Sauce” and mix thoroughly. Set in the refrigerator to allow the flavors to marry.
Shrimp Marinade
- In a bowl, add all ingredients listed under “Shrimp Marinade” and mix until well combined. Set aside to marinate for 10-15 minutes.
Crispy Shrimp Dry Batter
- IN a large bowl, combine all ingredients listed under “Crispy Shrimp Dry Batter.” Whisk to incorporate and set aside.
Assemble
- Heat a pot of canola oil to 330°F.
- Working in batches, remove the shrimp from the marinade and dredge in the crispy shrimp dry batter. Shake off any excess, and fry the coated shrimp for 3-4 minutes or until cooked through and golden brown.
- Once cooked, set the cooked shrimp on a cooling rack.
- Slice and toast the croissants.
- To the bottom half, add a layer of remoulade sauce. Followed by the crispy shrimp, salt and pepper seasoned slices of tomato and lettuce.
- Finish with more remoulade sauce, chives, and the toasted top croissant. Enjoy!