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Shrimp Po’ Boy

Sweet shrimp get coated with fresh herbs, take a dip in buttermilk and are dredged in cornmeal.  And THEN, they get fried up until they get a lovely crunchy outside, but remain tender on the inside.  Layer them between your favorite french bread and don't forget to slather with remoulade sauce (a riff on Thousand Island dressing).

Wondering what to cook for dinner?  This is the answer!

Shrimp Po' Boy

Print Grocery List Print Recipe
Serves: 4 Total Time: 19 minutes

Ingredients

  • 2 1/2 teaspoons kosher salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon onion powder
  • Vegetable oil for frying
  • 1 1/2 pounds medium shrimp (about 36), peeled, deveined
  • 1 cup buttermilk
  • 1 1/2 cups all-purpose flour
  • 1 cup cornmeal
  • 4 8"-long French rolls, split horizontally
  • Rémoulade Sauce or mayonnaise
  • Shredded iceberg lettuce
  • Sliced tomatoes
  • Dill pickles (I love using bread and butter pickles)
  • Hot sauce
  • REMOULADE SAUCE:
  • 1 1/4 cups mayonnaise
  • 1/4 cup mustard (Creole mustard if possible)
  • 1 Tbsp sweet paprika
  • 1-2 teaspoons Cajun or Creole seasoning
  • 2 teaspoons prepared horseradish
  • 1 teaspoon pickle juice (dill or sweet, whichever you like best)
  • 1 teaspoon Tabasco
  • 1 large clove garlic, minced and smashed

Instructions

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