Shrimp Po Boys
Bring a taste of Louisiana into you own kitchen with this easy recipe!
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.