Cast-Iron Shrimp Po’ Boy Sandwiches with Cajun Remoulade and Crisp Lettuce
Soak shrimp in buttermilk and hot sauce for 15 minutes, dredge in seasoned cornmeal, and shallow-fry in a 12-inch cast-iron skillet over a medium camp stove flame or medium coals for 2 to 3 minutes per side until golden and 145°F inside. Pile the shrimp into toasted rolls with remoulade, lettuce, tomato and pickles. Total time is about 40 minutes.
A po' boy is a New Orleans sandwich built on crisp, hot fried seafood, cool toppings and a soft roll. This camp version uses shrimp because they cook in minutes and need only a shallow pan of oil. No deep fryer needed.
The work is simple: a quick sauce, a quick soak, and fry in three batches. Keep the shrimp cold until you cook, watch the oil, and have the rolls and toppings ready so you can build the sandwiches while the shrimp are hot.
Cast-Iron Shrimp Po’ Boy Sandwiches with Cajun Remoulade and Crisp Lettuce
- Prep
- 20 min
- Cook
- 20 min
- Serves
- 4
- Difficulty
- Moderate
- Heat
- Medium flame or medium coals (oil at 350°F)
- Pack weight
- 5 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- One burner
- Low water
- A few dishes
- Prep ahead
Ingredients
24 ingredients, Crew only
Crew Recipe
This one's for the Crew
24 ingredients · 8 steps · Trail Notes · gear list
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