• Farmer's All Natural

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.

























































Colorado Dairy, Wholesale Dairy, Colorado All Natural Dairy, Colorado Wholesale Dairy, Colorado Milk, Local Milk Colorado, Farmer's All Natural, Royal Crest Dairy

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