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.
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.
Nutrition
Calories: 934kcalCarbohydrates: 64gProtein: 57gFat: 51gSaturated Fat: 9gPolyunsaturated Fat: 29gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 395mgSodium: 824mgPotassium: 1066mgFiber: 9gSugar: 5gVitamin A: 3234IUVitamin C: 4mgCalcium: 289mgIron: 6mg
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