This humble sandwich is said to have originated in New Orleans in 1929 as free fare for striking streetcar workers. Though its history has been disputed, its delicious combination of crispy shrimp, tangy remoulade and soft hoagie rolls cannot.
The batter for the shrimp is flavored with Creole seasoning, which you can find in most grocery store spice racks. If you prefer to make your own, here’s a recipe from the Creole master himself, Emeril Lagasse.
½ cup mayonnaise
1 tablespoon grainy mustard
¾ teaspoon sugar
¼ teaspoon cayenne
1 teaspoon Worcestershire sauce
2 teaspoons fresh lemon juice
Hot sauce, to taste
Kosher salt and freshly ground black pepper, to taste
½ cup all-purpose flour
¼ cup medium-coarse cornmeal
2 tablespoons homemade or store-bought Creole seasoning
2 large eggs
¼ cup whole milk
1½ pounds medium shrimp—peeled, deveined, and tails removed
1 quart vegetable, peanut, or grapeseed oil, for frying
Kosher salt
4 hoagie rolls, split and toasted
2 cups shredded iceberg or romaine lettuce
2 medium tomatoes, thinly sliced
The Field Method for Cast Iron Care
Make the remoulade: Combine all ingredients in a small bowl and stir until well combined. Taste and adjust seasoning. Refrigerate until ready to use.
Fry the shrimp: In a medium bowl or shallow baking dish, whisk together the flour, cornmeal, salt, and Creole seasoning. In a second medium bowl or shallow baking dish, whisk together the eggs and milk.
Working in batches, place the shrimp in the flour mixture and toss to evenly coat. Shake off excess flour, transfer shrimp to egg mixture, and turn to thoroughly coat. Allow excess batter to drip back into the bowl and return the shrimp to the flour mixture, making sure they’re completely coated. Transfer to a plate and repeat the process with remaining shrimp. Refrigerate the shrimp for 15 minutes.
Set a wire rack inside a rimmed baking sheet. In a No.8 or No.10 Field Dutch oven, heat the oil over medium-high heat to 360°F. Add half of the shrimp and fry, stirring occasionally, until golden brown, 4 to 5 minutes. Transfer the fried shrimp to the wire rack and repeat with the remaining shrimp.
Spread the hoagie rolls with remoulade. Divide the shrimp, lettuce, and tomatoes among the rolls. Serve right away.
Frying is just about the best way to build seasoning in a cast iron Dutch oven.
Best—These dishes are the best options for building resilient seasoning, and surefire choices for getting tricky pans back on track.
Better—The best way to keep your skillet in great shape is to cook frequently, and cast iron-friendly dishes like these are your bread and butter.
Safe—These recipes won't strip seasoning away from your pan, but won't really add any, either.
OK—Be sure to clean up promptly. Recipes with this rating might feature acidic ingredients which can affect seasoning if not washed soon after cooking.
Print Recipe