Tag Archives: Po Boys

Shrimp Po Boys~ Fat Tuesday

Although I have never attended any real Mardi Gras celebrations, I love the whole vibe. My most favorite thing is the spicy, colorful and savory foods that are prepared.I lived in Texas for a few years and they had their version of po boy sandwiches that were very tasty. I finally decided to recreate my version of a Shrimp Po Boy. Surprisingly, I had most of the ingredients on hand already, minus the shrimp and buttermilk. This is a delicious recipe for a  Mardi Gras themed lunch or dinner with friends, but really it’s great anytime… I figured if I can’t go to Louisina and enjoy the tasty foods during Mardi Gras, than I will do my best to bring the flavors of Mardi Gras into my own kitchen.
Shrimp Po Boy
Shrimp Po Boy
Everything in Place... Shrimp Po Boys
Everything in Place… Shrimp Po Boys


For Remoulade Sauce
1/4 cup mayonnaise
1 tablespoon dijon mustard
1 tablespoon hot sauce
1/2 tablespoon horseradish sauce
2 tablespoons lemon juice
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon pepper

Seasoning For Shrimp
20 large/ extra large shrimp, cleaned and peeled
1 teaspoon Old Bay seasoning
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
1/4 teaspoon pepper
pinch of salt

You will also need
1/2 cup buttermilk
1/2 cup flour
1/4 cup cornmeal
1 1/2 cups of oil for frying ( I used equal parts olive oil and grapeseed oil)
Lettuce, shredded or just torn into pieces
Tomato slices, 2 roma
Dill Pickle slices
Hot pepper rings
4- six inch baguette style rolls

Crispy Shrimp for Po Boys or Toss in Buffalo Sauce!
Crispy Shrimp for Po Boys or Toss in Buffalo Sauce!



1. In a bowl, combine all of the ingredients for the remoulade sauce. Mix well to combine, taste for salt, cover and chill until ready to use.

2. After cleaning shrimp, combine all of the dried spices listed and mix well. Divide in half, using one half to season the shrimp, set aside.

3. Preheat 1 1/2 cups oil in a shallow pan for 5 minutes. Add buttermilk to one bowl . In another bowl combine flour , cornmeal and remaining spice mix from remoulade sauce.

4. Once oil is hot, dip shrimp into buttermilk and coat with flour/cornmeal mix. Carefully drop into hot oil and cook for 1 1/2 to 2 minutes per side. Drain shrimp onto plate lined with paper towels or on a metal rack over a baking sheet.

5. When frying, try not to overcrowd the pan, cooking 6 to 7 shrimp at one time. Spread remoulade sauce on rolls, add lettuce, tomato slices, hot pepper and 5 pieces of shrimp. Yields 4 servings.

Tips~ If you are lacking in the spice department, just mix the mayo with some lemon juice, hot sauce, salt and pepper for a quick version of remoulade sauce.

Shrimp Po Boys
Shrimp Po Boys