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 shrimp po boys that were very tasty. I finally decided to recreate my version of Shrimp Po Boys.
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 Boys
Bring a taste of Louisiana into you own kitchen with this easy recipe!
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Servings: 4 Servings
Ingredients
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 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
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.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
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Yum!! That looks heavenly! I miss a good Po’Boy.. Submarine sandwiches just arent the same.. You’ve done a wonderful job.. and Im drooling for a taste of it.
I’ve never been to Mardi Gras either and have no desire to.. I have been to New Orleans and am still in love with it some 20 years later.. One of these days, you’ve got to go.. but I dont recommend going when the Insanity is running amok if you want to truly explore the area…
I agree Kim. I would love to visit but not during Mardi Gras. Thanks so much for the feedback! I appreciate it.