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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