Crunchy shrimp smothered in delicious remoulade sauce is a belly full of authentic NOLA flavored comforting satisfaction everyone will enjoy. This is a double fisted sandwich that is very tasty and full of quality moist and delicious shrimp. The remoulade sauce is absolutely perfect and you will be glad you decided to give this recipe a try. I highly recommend using garden fresh tomatoes from local farmers market if you can still find them. They will add juicy bursts to the remoulade smooth flavors to complete the foodlicious experience. This recipe captures the essential flavors of an authentic Louisiana style Po’Boy that will have lips will be smacking as lightly toasted bread crunches from the hungry eaters as they enjoy this hearty selection..
This affordable and easy to make selection is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. Watch the video and follow the instructions below to have a deliciously gigantic Shrimp Po’Boy today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent remoulade sauce and juicy crunch filled shrimp make this sandwich a must try. Thanks for visiting and see you again soon.
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Shrimp
In a medium bowl: combine shrimp, buttermilk, hot sauce, 1 tbsp cajun seasoning and mix well. Cover and marinate for 30 minutes.
In a shallow dish: add flour, cornmeal, 2 tbsp cajun seasoning and mix.
Remove marinate shrimp from the refrigerator. Dip the each shrimp into the cornmeal mixture.
Transfer the shrimp to a plate/baking sheet.
Pour 3-4 cups of oil into pan and heat to medium-high (350°-360°F). Wait until it reaches the temperature before adding the shrimp. Cooking in batches; cook the shrimp in the oil for 2-3 minutes per-side or until golden. Do not overcrowd the shrimp.
Transfer the cooked shrimp to a baking rack. Repeat steps for rest of the shrimp.
Remoulade Sauce
Place garlic, onions, parsley, green onion in a food chopper. Chop for 45-60 seconds until minced.
Add the rest of the ingredients and blend until smooth.
Assemble
Toast Bread – Preheat the oven to 300°F (148°C). Slice the bread in half (vertically). Spread melted butter/ mayo on the inside of the bread. Lay the bread butterside down on a baking pan. Bake for 2-3 minutes. Remove bread from the oven.
Prepare Sandwich – smear a generously amount of remoulade on the bread. Add lettuce, tomatoes & fried shrimp on top. Drizzle more remoulade sauce.
Serve & Enjoy!
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Authentic Shrimp Po’Boy
Ingredients
- 2 lbs x-large or jumbo shrimp
- 1 cup buttermilk
- 1 tbsp hot sauce
- 3 tbsp (divided) cajun seasoning
- 1 ½ cups all-purpose flour
- 1 cup cornmeal
Remoulade Sauce
- 1 cup mayonnaise
- ¼ cup chopped onions
- ¼ cup green onions
- ¼ cup chopped parsley fresh
- 3 tbsp ketchup
- 2 tbsp prepared horseradish
- 2 tbsp dijon mustard
- 2 tbsp creole mustard
- 2 tbsp lemon juice
- 1 tbsp hot sauce
- 1 tsp salt
- ¼ tsp black pepper
- ¼ tsp ground cayenne pepper
- 3 garlic cloves
Instructions
Shrimp
- In a medium bowl: combine shrimp, buttermilk, hot sauce, 1 tbsp cajun seasoning and mix well. Cover and marinate for 30 minutes.
- In a shallow dish: add flour, cornmeal, 2 tbsp cajun seasoning and mix.
- Remove marinate shrimp from the refrigerator. Dip the each shrimp into the cornmeal mixture. Transfer the shrimp to a plate/baking sheet.
- Pour 3 cups of oil into pan and heat to medium-high (350°-360°F). Wait until it reaches the temperature before adding the shrimp. Cooking in batches; cook the shrimp in the oil for 2-3 minutes per-side or until golden. Do not overcrowd the shrimp. Transfer the cooked shrimp to a baking rack. Repeat steps for rest of the shrimp.
Remoulade Sauce
- Place garlic, onions, parsley, green onion in a food chopper. Chop for 45-60 seconds until minced. Add the rest of the ingredients and blend until smooth.
Assemble
- Toast Bread – Preheat the oven to 300°F (148°C). Slice the bread in half (vertically). Spread melted butter/ mayo on the inside of the bread. Lay the bread butterside down on a baking pan. Bake for 2-3 minutes. Remove bread from the oven.
- Prepare Sandwich – smear a generously amount of remoulade on the bread. Add lettuce, tomatoes & fried shrimp on top. Drizzle more remoulade sauce.
Serve & Enjoy!
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