For our Oven-Fried Shrimp and Okra Louisiana Po’boys, we buttermilk-battered shrimp and baked it in a hot oven to golden crispiness, adding fresh okra to the mix for some extra Gulf state color. Creamy caper-spiked remoulade keeps things moist, and hot dog buns make this Cajun country treat right-sized.

Ingredients

• 2 tablespoons finely chopped green onions
• 1 tablespoon drained chopped capers
• 2 tablespoons canola mayonnaise
• 1 1/2 teaspoons fresh lemon juice
• 1 teaspoon Creole mustard
• 1/8 teaspoon ground red pepper
• 1 small garlic clove, grated
• 15 small okra pods, trimmed and halved lengthwise (about 6 ounces)
• 1/2 cup fat-free buttermilk, divided
• 1/2 teaspoon kosher salt, divided
• 10 ounce medium shrimp, peeled and deveined
• 1 tablespoon all-purpose flour
• 2/3 cup yellow cornmeal
• 1 1/2 teaspoons salt-free Cajun/Creole seasoning
• 3 tablespoons canola oil
• 4 top-split hot dog buns, toasted
• 1/2 cup thinly sliced iceberg lettuce
• 1 medium tomato, cut in half lengthwise and thinly sliced

Preparation

1. Place a jelly-roll pan in oven. Preheat oven to 450° (leave pan in oven).
2. Combine first 7 ingredients in a small bowl, stirring well. Chill until ready to use.
3. Combine okra and 2 tablespoons buttermilk; toss to coat. Sprinkle with 1/4 teaspoon salt; toss to coat.
4. Place shrimp in a medium bowl. Sprinkle with flour; toss well to coat. Drizzle with remaining 6 tablespoons buttermilk, and sprinkle with remaining 1/4 teaspoon salt; toss to coat. Drain okra and shrimp through a sieve; discard liquid.
5. Combine cornmeal and Cajun/Creole seasoning in a large zip-top plastic bag. Add okra and shrimp; seal bag, and shake well to coat.
6. Carefully remove pan from oven; drizzle with oil, tilting pan to spread oil. Remove shrimp and okra from cornmeal, shaking off excess; arrange in a single layer on pan. Bake at 450° for 5 minutes; carefully stir and turn over. Bake 4 minutes or until done.
7. Spread about 1 tablespoon rémoulade on one side of hot dog buns; divide lettuce and tomato evenly among buns. Divide shrimp mixture evenly among buns.