Po Boy Brewery Port Jefferson Station NY–Style Shrimp Po’ Boys

This Port Jefferson Station, NY–style po’ boy is a home-cooked take on the Louisiana sandwich: crisp, seasoned shrimp tucked into a soft roll with lettuce, tomato, pickles, and a tangy rémoulade. It is satisfying without being complicated, and the crunchy coating contrasts nicely with the cool, creamy sauce. Po’ boys have many regional and family variations; this version uses readily available ingredients rather than claiming to reproduce a restaurant’s exact recipe.

Ingredients

1 lb (450 g) large raw shrimp, peeled and deveined
1 cup (240 ml) buttermilk
1 tsp (5 ml) hot sauce, plus more to taste
¾ cup (90 g) fine yellow cornmeal
½ cup (60 g) all-purpose flour
1 tsp (3 g) paprika
½ tsp (1 g) cayenne pepper, or less for mild heat
1 tsp (6 g) fine salt, divided
½ tsp (1 g) ground black pepper
4 cups (950 ml) neutral frying oil, such as canola or peanut oil; the amount needed depends on the pan
4 soft French sandwich rolls, about 6–7 in (15–18 cm) each
½ cup (120 g) mayonnaise
1 tbsp (15 ml) Dijon mustard
1 tbsp (15 ml) lemon juice
1 tbsp (15 g) finely chopped dill pickles, plus 8 pickle slices for serving
1 tsp (5 ml) Worcestershire sauce
1 small garlic clove, finely grated or minced
2 cups (70 g) shredded iceberg lettuce
1 medium tomato, about 150 g, thinly sliced
½ small red onion, about 55 g, thinly sliced (optional)

Instructions

Make the rémoulade first. Stir together the mayonnaise, Dijon, lemon juice, chopped pickles, Worcestershire, garlic, and a few drops of hot sauce in a small bowl. Taste and adjust the acidity or heat. Cover and refrigerate while you prepare the shrimp; this can be done up to a day ahead.
Pat the shrimp dry with paper towels. In a medium bowl, mix the buttermilk with 1 teaspoon (5 ml) hot sauce. Add the shrimp and toss to coat. Let stand for 10 minutes while you set up the coating and toppings; do not leave raw seafood at room temperature longer than necessary.
In a shallow dish, combine the cornmeal, flour, paprika, cayenne, ½ teaspoon (3 g) of the salt, and black pepper. Lift shrimp from the buttermilk, letting excess drip off, then dredge each piece in the cornmeal mixture. Press gently so the coating adheres, and arrange the coated shrimp in one layer on a tray.
Pour oil into a heavy, deep skillet to a depth of about 1½ in (4 cm). Heat over medium-high to 350°F (175°C), checking with a thermometer. Do not fill the pan more than halfway, and keep the oil away from water. If you do not have a thermometer, test with one shrimp: it should bubble steadily without browning immediately.
Fry the shrimp in two or three batches so the pan is not crowded. Cook for about 2–3 minutes per batch, turning once, until the coating is golden and the shrimp are opaque and firm. Check the thickest shrimp with a food thermometer: seafood must reach 145°F (63°C), the USDA FSIS safe minimum internal temperature. Transfer cooked shrimp to a wire rack set over a tray, season lightly with the remaining ½ teaspoon (3 g) salt, and let the oil return to temperature between batches.
Split the rolls lengthwise, leaving a hinge if you like. For a lightly crisp surface, toast the cut sides in a dry skillet over medium heat for 1–2 minutes. Spread rémoulade on both cut sides. Fill each roll with lettuce, tomato, pickle slices, and fried shrimp; add red onion if using. Serve immediately while the shrimp are crisp.

Tips

Use a thermometer for frying oil and shrimp. Oil that is too cool makes the coating greasy; oil that is too hot can brown the cornmeal before the shrimp cooks through.
If buttermilk is unavailable, stir 1 tablespoon (15 ml) lemon juice into 1 cup (240 ml) milk and wait 5 minutes. It will be thinner and less tangy than cultured buttermilk, but works as a brief coating soak.
Fine yellow cornmeal gives a close, even crust. Coarse cornmeal can feel gritty; if that is all you have, pulse it briefly in a blender or food processor before measuring.
For a milder sandwich, leave out the cayenne and use less hot sauce. Keep the sauce and toppings chilled until assembly, and fry in batches rather than stacking the shrimp, which traps steam.

Serving Suggestions

Serve the sandwiches straight away with lemon wedges and extra rémoulade on the side. They pair well with oven fries, potato chips, coleslaw, or a simple green salad. For a less filling meal, offer the fried shrimp over shredded lettuce with the same tomato, pickles, and sauce, and serve rolls separately.

Variations

For a classic seafood alternative, use 1 lb (450 g) firm white fish cut into strips; fry until the thickest piece reaches 145°F (63°C). Oysters can also be used, though their size affects frying time, so check temperature rather than relying only on the clock. For a non-seafood version, use thin slices of green tomato or cauliflower florets; fry until tender and golden, noting that the seafood temperature guidance does not apply to vegetables.

To make a lighter, non-fried sandwich, roast peeled shrimp on a foil-lined tray at 425°F (220°C) for about 6–8 minutes, turning once, until they reach 145°F (63°C). The coating will be less crisp, but the rémoulade and fresh toppings still provide the familiar contrast. You can also add shredded cabbage in place of some lettuce for extra crunch.

Storage and Reheating

For best texture, store shrimp, sauce, and vegetables separately from the rolls. Refrigerate cooked shrimp within 2 hours in a covered, shallow container; use within 3–4 days. Keep rémoulade covered and refrigerated, and use within 3–4 days. Discard seafood left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).

Reheat shrimp in a single layer on a wire rack over a baking sheet at 375°F (190°C) for about 8–10 minutes, until hot throughout. Leftovers should reach 165°F (74°C) when reheated, as recommended by USDA FSIS. Avoid the microwave if crispness matters; it tends to soften the crust. Assemble sandwiches only just before eating.

Frequently Asked Questions

What kind of bread should I use for a po’ boy?
Choose soft French sandwich rolls with a thin crust and enough structure to hold the filling. If your rolls have a very hard crust, warm them briefly wrapped in foil so they are easier to bite through.

Can I use frozen shrimp?
Yes. Thaw it overnight in the refrigerator or in a sealed bag submerged in cold water, changing the water every 30 minutes. Pat it thoroughly dry before soaking in buttermilk so the coating sticks and the oil does not splatter.

Can I make the shrimp in an air fryer?
Yes, although the crust will differ from deep-frying. Lightly spray the coated shrimp with oil and cook in a single layer according to your air fryer’s directions, turning once. Check the thickest piece with a food thermometer and stop when it reaches 145°F (63°C); avoid crowding the basket.

Can I prepare any parts ahead?
Make the rémoulade up to one day ahead, and shred or slice the vegetables a few hours in advance. Keep everything covered and refrigerated. For the crispest shrimp, coat and fry them close to serving time rather than storing them assembled in the bread.

Why did the coating come off?
Excess buttermilk, damp shrimp, or crowding can make the coating slide away. Let extra liquid drip off, press the coating onto each shrimp, and lower pieces gently into oil at the right temperature. Turn them once they have formed a firm crust.

Is rémoulade the same as tartar sauce?
They are related but not identical. This quick rémoulade is a mayonnaise-based sauce with mustard, pickles, lemon, Worcestershire, and garlic; tartar sauce is often simpler and usually emphasizes chopped pickles or relish. Adjust this version to suit your preference.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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