Shrimp Po Boys are a big thing to do in the south

Shrimp Po Boys are a big thing to do in the south, particularly in Louisiana.  If you order this sandwich, you get a crusty french roll topped with lettuce, tomato, and a spicy Remoulade sauce.  And of course some Cajun seasoned shrimp.  The Remoulade sauce is a spicy, and tangy aioli (fancy flavored mayonnaise spread) slathered on the sandwich. This recipe is a bit of labor of love, but worth it.

Ingredients

• Shrimp:

• 2 pounds large shrimp (cleaned, peeled, Deveined)

• 1 and 1/2 teaspoons creole seasoning

• Shrimp Breading:

• 1 cup all purpose flour

• 1/4 cup cornstarch

• 1/2 teaspoon baking powder

• 1/4 teaspoon to 1/2 teaspoon cayenne pepper

• 1 tablespoon onion powder

• 1 tablespoon garlic powder

• 1 and 1/2 tablespoon creole seasoning

• 1 and 1/2 cup club soda or beer

• 3 cups panko crumbs

Remoulade Sauce:

• 1 cup mayonnaise

• 2 minced (finely chopped) garlic

• 3 teaspoons prepared horseradish (not the creamy one)

• 1 tablespoon ketchup

• 2 teaspoons whole grain mustard

• 1/2 teaspoon Worcestershire sauce

• 2 teaspoons lemon juice

• 3 teaspoons hot sauce

• 1/2 teaspoon creole season

• 1/4 teaspoon paprika

• 1/8 teaspoon cayenne pepper

• salt to taste

Toppings:

• 8 French Rolls

• 2 thinly slice tomatoes

• Shredded Iceberg Lettuce

• Pickles

Instructions

• Add the 1 and 1/2 teaspoons of creole seasoning to the shrimp, mix well. Set aside to marinate a bit while you make the shrimp batter and sauce.

• Mix all of the ingredients well for the remoulade sauce in a small bowl, cover, place in refrigerator until you are ready to assemble the sandwiches.

• Next make the batter for the shrimp. Mix together all of the batter's dry ingredients (excluding the panko crumbs) in a large bowl. Then, mix in the beer or club soda.

• Add your seasoned shrimp to the batter, coat the shrimp well. Let the shrimp sit in the batter for at least 10 to 15 minutes.

• While the shrimp are marinating, place vegetable oil into a deep fryer per your deep fryer's instructions. Allow the grease to heat to 350 degrees.

• After the shrimp have marinated, take each shrimp and dredge it into the panko crumbs. Then place them on a lined cooling rack. Let the shrimp sit for about 5 minutes, this allows for the coating to adhere to the shrimp.

• Place the shrimp (small batches at a time). Cook each batch for about 3 to 4 minutes until they are golden brown.

• Place the cooked shrimp on a lined cooling rack to drain the grease while you finish cooking the entire batch of shrimp.

• Assemble the sandwiches with sauce, shrimp, pickles, tomatoes, and shrimp.

• Serve immediately.

Ingredients

Shrimp:

• 2 pounds large shrimp (cleaned, peeled, Deveined)

• 1 and 1/2 teaspoons creole seasoning

Shrimp Breading:

• cup all purpose flour

• 1/4 cup cornstarch

• 1/2 teaspoon baking powder

• 1/4 teaspoon to 1/2 teaspoon cayenne pepper

• 1 tablespoon onion powder

• 1 tablespoon garlic powder

• 1 and 1/2 tablespoon creole seasoning

• 1 and 1/2 cup club soda or beer

• 3 cups panko crumbs

Remoulade Sauce:

• 1 cup mayonnaise

• 2 minced (finely chopped) garlic

• 3 teaspoons prepared horseradish (not the creamy one)

• 1 tablespoon ketchup

• 2 teaspoons whole grain mustard

• 1/2 teaspoon Worcestershire sauce

• 2 teaspoons lemon juice

• 3 teaspoons hot sauce

• 1/2 teaspoon creole season

• 1/4 teaspoon paprika

• 1/8 teaspoon cayenne pepper

• salt to taste

• Toppings:

• 8 French Rolls

• 2 thinly slice tomatoes

• Shredded Iceberg Lettuce

• Pickles

Instructions

• Add the 1 and 1/2 teaspoons of creole seasoning to the shrimp, mix well. Set aside to marinate a bit while you make the shrimp batter and sauce.

• Mix all of the ingredients well for the remoulade sauce in a small bowl, cover, place in refrigerator until you are ready to assemble the sandwiches.

• Next, make the batter for the shrimp. Mix together all of the batter's dry ingredients (excluding the panko crumbs) in a large bowl. Then, mix in the beer or club soda.

• Add your seasoned shrimp to the batter, coat the shrimp well. Let the shrimp sit in the batter for at least 10 to 15 minutes.

• While the shrimp are marinating, place vegetable oil into a deep fryer per your deep fryer's instructions. Allow the grease to heat to 350 degrees.

• After the shrimp have marinated, take each shrimp and dredge it into the panko crumbs. Then place them on a lined cooling rack. Let the shrimp sit for about 5 minutes, this allows for the coating to adhere to the shrimp.

• Place the shrimp (small batches at a time). Cook each batch for about 3 to 4 minutes until they are golden brown.

• Place the cooked shrimp on a lined cooling rack to drain the grease while you finish cooking the entire batch of shrimp.

• Assemble the sandwiches with sauce, shrimp, pickles, tomatoes, and shrimp.

• Serve immediately.

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