Shrimp Po’Boy
If you’ve never tried a shrimp po’boy, you are in for a treat! This classic sandwich uses a remoulade sauce (French mayonnaise based cold sauce).
Ingredients
For the Remoulade Sauce:
1 cup mayonnaise
2 tbsp dill pickle relish
1 tbsp lemon juice
2 tsp hot sauce
1 tbsp capers
1 1/2 tsp paprika
1 tbsp dijon mustard
1 tbsp Worcestershire sauce
2 tsp garlic powder
For the Shrimp Seasoning:
2 tsp salt
1 tbsp paprika
2 tsp garlic powder
1 tsp cayenne powder
1 tsp black pepper
2 lbs raw medium shrimp, peeled
Oil for frying
For the Shrimp Batter:
1 1/2 cups self-rising flour
1 cup cornmeal
1 cup buttermilk
1 cup water
1 tbsp hot sauce or more to taste
Instructions
1
To make the remoulade sauce, combine all of the ingredients in a medium size bowl and mix together until combine. Salt and pepper to taste and set aside.
2
To season the shrimp, add the peeled raw shrimp to a large bowl and sprinkle the paprika, garlic powder, cayenne powder and black pepper tossing everything to coat. Set aside while you make the dipping batter.
3
To make the shrimp batter, combine the self-rising flour, cornmeal, buttermilk, water and hot sauce in a large bowl and whisk together. Set aside until ready to use.
4
Heat the oil in either a counter-top deep fryer or a large pot on the stove. Heat the oil to 350 degree’s.
5
Dip the seasoned shrimp in the batter and deep fry for about 2-3 minutes or until the shrimp is cooked. Remove the shrimp from the deep frying and assemble the sandwich.
6
To make the sandwich, use a mini french baguette ( hoagie buns) and spread some of the remoulade sauce on the bun and top with some chopped lettuce, sliced red onion, sliced tomatoes and the deep fried shrimp. Serve and enjoy!
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