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Shrimp po’ boys are a New Orleans favorite that combine plump shrimp, crusty bread, and a creamy sauce called rémoulade. In a summery twist, we’re adding sautéed corn to our rémoulade for juicy pops of flavor that complement the shrimp—coated with the traditional cornmeal before pan-frying. A salad of peak-season tomatoes and cucumber balances out the sandwiches with refreshing flavor.

Ethan Mick

with Tomato & Cucumber Salad

Cornmeal-Crusted Shrimp Po' Boys

Shrimp

Sandwich Rolls

Cucumber

Of Corn

Heritage Globe Or Cocktail Tomatoes

Chives

Cornmeal

Creamy Mustard Sauce

Sweet Pickle Relish

White Wine Wine Vinegar

Ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. [Remove and discard the corn husks and silks. Cut the corn kernels off the cob; discard the cob.](#) Peel the cucumber, leaving alternating strips of skin intact. Halve lengthwise; using a spoon, scoop out and discard the seeds. Cut the cucumber crosswise into ½-inch-thick pieces. Medium dice the tomatoes. Place in a bowl and season with salt and pepper. [Cut the chives into ½-inch pieces.](#) Halve the rolls.

Prepare the ingredients:

In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the **corn** in an even layer. Cook, without stirring, 1 to 2 minutes, or until lightly browned and slightly softened. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned. Season with salt and pepper. Transfer to a medium bowl. Add the **pickle** **relish**, **creamy mustard sauce**, and **half** **the** **vinegar**. Stir to combine. Season with salt and pepper to taste. Wipe out the pan.

Cook the corn & make the remoulade:

While the corn cooks, in a medium bowl, combine the **cucumber**, **half the seasoned tomatoes**, **half the chives**, the **remaining vinegar**, and a drizzle of olive oil. Season with salt and pepper to taste. Transfer to a serving dish.

Make the salad:

Place the **rolls** on a sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 6 to 8 minutes, or until the edges are lightly browned. Remove from the oven. Transfer to a work surface.

Toast the rolls:

While the rolls toast, place the **cornmeal** in a large bowl. Pat the **shrimp** dry with paper towels. Season with salt and pepper. Add to the bowl of cornmeal and toss to coat. In the pan used to cook the corn, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of cornmeal sizzles immediately when added to the pan, add the coated shrimp (tapping off any excess cornmeal before adding) in a single layer. Cook 3 to 4 minutes on the first side, or until lightly browned. Flip and cook 2 to 3 minutes, or until cooked through. Turn off the heat; season with salt and pepper to taste.

Coat & cook the shrimp:

Divide the **rémoulade** among the cut sides of the **toasted rolls**. Top the roll bottoms with the **cooked** **shrimp**, **remaining** **seasoned tomatoes**, and **remaining chives**. Complete the sandwiches with the roll tops. Transfer to a serving dish. Serve the sandwiches with the **salad** on the side. Enjoy!