shrimp po boy

A Shrimp Po Boy is the king of sandwiches! This Louisiana staple is loaded with lettuce, tomatoes, fried shrimp, and homemade remoulade sauce, sitting on buttery toasted French bread rolls. Ready in just around 30 minutes, this makes a fantastic family dinner, and is a great way to explore flavors from the Louisiana!

Shrimp Po Boy

mayonnaise

Tablespoons dijon mustard

Tablespoons dill pickle relish

smoked paprika

creole seasoning

horseradish

garlic cloves, (minced)

lemon, (about 2 tablespoons)

Worcestershire sauce

salt

black pepper

green onions, (finely chopped)

raw shrimp, (peeled and deveined with tails off)

all-purpose flour

yellow corn meal

garlic powder

onion powder

coarse kosher salt

cayenne pepper

buttermilk

Large egg

hot sauce

French rolls, (split open)

Tablespoons salted butter

cabbage lettuce

tomatoes, (sliced)

Dill pickles ((optional))

For the remoulade sauce, combine the mayo, mustard, pickle relish, smoked paprika, creole seasoning, horseradish, garlic, hot sauce, lemon juice, Worcestershire sauce, salt, pepper, and green onions in a bowl and whisk well. Cover with plastic wrap and let it sit in the fridge for 1 hour.

Combine cornmeal, flour, garlic , garlic &amp; onion powder, cayenne, salt and pepper together in a shallow dish.

Beat buttermilk and egg in a separate dish.

Dip the shrimp in the buttermilk mixture first, then let excess drip off. Dredge the shrimp in the flour and cornmeal mixture, shaking off any excess and transferring to a plate. Repeat until all of the shrimp have been coated. Let sit in the fridge for 15 minutes.

Heat 1-2 inches of oil in a large pan to 350 degrees F.

Fry the shrimp a few at a time until golden brown and crispy, usually around 3-4 minutes. Remove from the hot oil to a wire rack using a slotted spoon or spatula and repeat until all of the shrimp have been cooked.

Slice the rolls almost in half horizontally, leaving one side intact to act as a hinge and hold the sandwich together. Heat the butter and garlic in a small bowl in the microwave until melted. Open the bread spread with the garlic butter. Toast on a hot griddle, buttered side down.

Spread remoulade sauce over both sides of the rolls. Top with lettuce on one side, tomatoes on the other, then shrimp down the middle. Drizzle with additional sauce, then fold over.

Top with shredded lettuce and sliced tomatoes. Place shrimp down the center of each roll, then drizzle generously with the remoulade sauce. Close the sandwich and serve.

Unfried shrimp po boy sandwiches, with spicy Creole mayonnaise.

wheat sandwich rolls*

butter, softened, divided

Cajun Creole seasoning

shrimp,

garlic, fresh, chopped

Salt,

Black Pepper,

Lemon Juice

Chives, chopped,

Tomato, chopped,

Split the wheat rolls and butter the insides...

Split the wheat rolls and butter the insides with 1 tablespoon of the butter. Toast the bread in a toaster oven or in a low oven for just 3-4 minutes. Keep an eye on it so it doesn't get too crisp.

Meanwhile, stir together the mayonnaise and Cajun seasoning...

Meanwhile, stir together the mayonnaise and Cajun seasoning and set aside.

Preheat a small skillet over medium-high heat. Add...

Preheat a small skillet over medium-high heat. Add the remaining butter to the skillet. When it starts to sizzle, add the shrimp and garlic. Add a pinch of salt and pepper. After 1 minute, stir the shrimp and let them cook on the other side for another 1-2 minutes. Do not overcook. When done, add the lemon juice and stir.

Assemble sandwiches: To each side of the bread,...

Assemble sandwiches: To each side of the bread, spread the mayonnaise mixture. Top with lettuce, shrimp, then onionsand tomatoes. Serve hot.

My Shrimp Po&#x27; Boy is an epic sandwich out of Louisiana featuring well seasoned fried shrimp piled high on French bread, along with remoulade sauce and veggies. It&#x27;s huge!

Shrimp Po' Boy Recipe

8 inch lengths French bread

tomato, sliced

lettuce, chopped

lemon, for juice

Tbsp Louisiana style hot sauce

cornmeal

oil,

Tbsp Creole mustard

lemon juice

Tbsp sweet relish

garlic clove, minced

Tbsp parsley, chopped

tsp capers, chopped

tsp cajun

paprika

¼ tsp black pepper

Mix together all remoulade sauce ingredients. Refrigerate in...

Mix together all remoulade sauce ingredients. Refrigerate in a covered container until ready to use. (see note 1)

Heat 1 inch of oil over medium high...

Heat 1 inch of oil over medium high heat to 350°F.

Mix together the buttermilk and hot sauce in...

Mix together the buttermilk and hot sauce in a bowl, and on a plate mix the flour, cornmeal, 2 tsp of the Creole seasoning, and  1 tsp salt.

Season the shrimp with the remaining Creole seasoning...

Season the shrimp with the remaining Creole seasoning and salt, then dredge in the buttermilk mix, followed by the flour mix.

Fry the shrimp until golden brown, about 3-4...

Fry the shrimp until golden brown, about 3-4 minutes total, turning once. Transfer to a wire rack or paper towel lined plate to drain.

Slice the bread almost all the way through,...

Slice the bread almost all the way through, then fold flat. Slather remoulade sauce on both sides. Pile high with shrimp, and give them a good squeeze of lemon juice. Add on tomato and lettuce, then close the sandwich.

Serve immediately.

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Shrimp Po Boy

Shrimp Po' Boy Recipe

Top 3 shrimp po boy recipes from across the web

The most viewed shrimp po boy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Shrimp Po Boy

Shrimp Po Boy

Shrimp Po' Boy Recipe

The most viewed shrimp po boy recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine