Shrimp Po Boy
Transport yourself to the banks of the Gulf Coast with this delicious Shrimp Po Boy- perfectly crunchy shrimp, fresh veggies, with a zesty remoulade on a soft roll.
Alright, let’s talk about the shrimp po boy, a classic sandwich from Mississippi that’s just damn good. Imagine this: crispy fried shrimp tucked into a soft hoagie roll, topped with tangy remoulade sauce, lettuce, tomatoes, and pickles. It’s a mouthwatering experience that’ll have you coming back for more every time.
Why You’ll Love This:
This sandwich hits all the right spots – crunchy shrimp, flavorful sauce, and fresh veggies. It’s like a flavor explosion in every bite.
What Kitchen Tools Are Needed For This Recipe:
You’ll need some basic stuff for this recipe:
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- Deep fryer or a big skillet for frying
- Tongs for flipping the shrimp
- Mixing bowls for batter and sauce
- Whisk for mixing
- Knife and cutting board for prepping
What Ingredients Are Needed:
For the shrimp po boy, grab these:
- Shrimp, peeled and deveined
- Flour
- Cornmeal
- Cajun seasoning
- Eggs
- Milk
- Hoagie rolls or French bread
- Lettuce
- Tomatoes
- Pickles
- Remoulade sauce ingredients: mayo, Dijon mustard, hot sauce, Worcestershire sauce, paprika, garlic powder, lemon juice
How To Make It:
- Mix flour, cornmeal, and Cajun seasoning in a shallow dish.
- Whisk eggs and milk in another dish.
- Dip shrimp in the egg mix, then coat with the flour mix.
- Fry shrimp in hot oil until crispy, about 2-3 minutes per side. Drain on paper towels.
- Toast the rolls and spread remoulade sauce on both sides.
- Layer lettuce, tomatoes, pickles, and shrimp on the rolls.
- Dig in and enjoy!
Helpful Tips:
- Marinate shrimp in Cajun seasoning and lemon juice for extra flavor.
- Use fresh shrimp for the best taste.
- Adjust Cajun seasoning to your liking.
- Don’t overcrowd the fryer for even cooking.
History Behind This Recipe:
The shrimp po boy has roots in New Orleans, where it was born in the 1920s. Originally called “poor boys,” these sandwiches were cheap eats for the working class. Over time, they evolved into different versions, including the shrimp po boy.
Substitutions And Variations:
- Try different seafood like oysters or catfish.
- Use other bread like ciabatta or sourdough.
- Add avocado or bacon for extra goodness.
- Grill shrimp instead of frying for a lighter option.
Frequently Asked Questions (FAQ):
Can I Make The Sauce Ahead?
Yep, stash it in the fridge for up to a week.
Can I Use Frozen Shrimp?
Sure thing, just thaw and pat dry first.
How Do I Reheat Leftovers?
Stick ’em in the oven at 350°F for about 10 minutes.
Storage Instructions:
Pop leftovers in a sealed container in the fridge for up to 2 days. Reheat before eating for the best taste. Don’t freeze or the bread and shrimp might get soggy.
So there you have it, a down-to-earth guide to making a killer shrimp po boy. It’s simple, it’s delicious, and it’s sure to satisfy your cravings. So next time you’re in the mood for a taste of Mississippi, whip up this bad boy and enjoy every bite.
Shrimp Po Boy
Ingredients
For the Cajun Remoulade
- 1 cup mayo preferably Duke's
- 2 tbsp grainy mustard or Creole mustard
- 1 garlic clove minced
- 1 tbsp lemon juice
- 1 tbsp horseradish
- 1½ tsp Worcestershire sauce
- ½ tbsp Cajun seasoning
- ½ tsp paprika
- ¼ tsp cayenne
- ½ tsp dried parsley
- salt to taste if necessary
Everything Else
- 2 lbs shrimp peeled, deveined, tail-off
- 3 tbsp Cajun seasoning
- 1 cup buttermilk
- 2 tbsp grainy mustard
- 2 eggs
- 1 tbsp your favorite hot sauce
- 1 cup all purpose flour
- salt and pepper to taste
- 1 cup cornmeal
- 4 6 inch French loaves cut lengthwise, toasted
- sliced tomato
- sliced dull pickle
- shredded iceberg lettuce
Recipe Instructions
Marinate the Shrimp
- In a large bowl, whisk together the buttermilk, Cajun seasoning, mustard, hot sauce, and eggs until evenly combined.
- Add in shrimp and mix until coated. Let marinade in fridge for 30 minutes while you prep everything else.
For the Cajun Remoulade
- Mix all the ingredients (expect salt) in a small mixing bowl until evenly combined. Taste and adjust seasoning. (Cajun seasoning is already salty, so you may not need to add more salt).
For Frying the Shrimp
- In a shallow bowl or small casserole dish, mix together flour, cornmeal, and Cajun seasoning until combined. Taste a little and add more salt if necessary.
- Using one hand, remove the shrimp from the fridge. Grab a few, allowing the excess marinade to drip off, and add to the cornmeal mixture. Using your other hand, toss very well to make sure all sides are coated in the mixture.
- Set aside on a baking sheet and repeat the process until all shrimps are coated.
- Add enough oil to a shallow cast iron skillet so there's about 1½ inches of oil. Heat to 350℉. Once heated, add enough shrimp to fill the pan but so they are not touching. Cook 2 – 3 minutes until golden brown, flipping halfway through.
- Set on a sheet pan with a rack to drain. Repeat process.
For the Sandwich
- On the bottom toasted piece of bread, place 4 – 6 shrimps. Top with lettuce, tomato slices, and pickles. Put a generous dollop of the remoulade on the top bun. Close the sandwich and enjoy.
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