Few things scream New Orleans like a classic po’boy. Turn up the heat with simple Ground Cayenne Pepper in aioli form. Put this spicy condiment in a squeeze bottle and use before and after, as liberally as desired.

Prep time: 20 min

Cook time: 20 min

Total time: 40 min

Shrimp Po’ Boy with Spicy Aioli
Copyright Recipe © 2015 Woodland Foods



  1. Mix mayonnaise and Ground Cayenne Pepper thoroughly, set aside.

  2. Preheat oven to 350°F.

  3. Whisk together egg, milk, 1/2 teaspoon salt and 1 teaspoon black pepper in bowl. Combine flour, 1/4 teaspoon salt, and remaining black pepper in shallow dish. Whisk together cornmeal, remaining salt and cayenne in second shallow dish.

  4. Drag each shrimp first through flour, then milk, and finally in cornmeal. Place coated shrimp on wire rack and repeat with remaining shrimp.

  5. Pour enough oil to come about 3 inches high in heavy-bottomed pot. Turn heat to medium-high, and bring temperature to 375°F. Adjust heat as needed to maintain this temperature.

  6. While oil warms, slice bread in half crosswise, then horizontally, resulting in two five-inch sandwich segments. Place tops back onto bottoms, then place in oven until warm, about 3 minutes. When done, remove and set aside.

  7. Fry shrimp in batches for 2-3 minutes. Drain on inverted rack over paper towels.

  8. Spread thin layer of aioli onto cut sides of bread, top with lettuce and tomatoes, followed by a few fried shrimp.