Shrimp Po’ Boys

Shrimp Po’ boys are the perfect sandwich… I said what I said! These easy Po’ Boys are crunchy, creamy, and tangy, with soft, chewy French bread and a subtle ocean flavor from the perfectly cooked fried shrimp. Sigh… this recipe takes me back to my college days and my first trip to New Orleans. If you don’t have a trip to New Orleans planned, don’t worry! My homemade take on the classic dish means you can whip up a shrimp po’ boy sandwich any time.

• 1 lb large peeled and deveined shrimp
• ⅓ cup flour
• 2 eggs
• ⅓ cup buttermilk
• 3 tsp Tony Chachere's seasoning, divided
• 1 tsp freshly cracked black pepper
• ¼ cups plain panko breadcrumbs
• 1 cup vegetable oil

• 1 ½ cups mayonnaise
• ½ tsp hot sauce
• 2 Tbsp grainy mustard
• 2 cloves garlic, minced
• 3 Tbsp dill pickle relish
• 1 Tbsp prepared horseradish
• 1 tsp Worcestershire sauce
• ½ tsp smoked paprika
• ⅛ tsp cayenne
• 1 Tbsp fresh parsley, minced

• ¼ head of iceberg lettuce, finely chopped
• 2-3 roma tomatoes, diced
• 1 baguette