Dinner

Shrimp Po’ Boys

Spring has certainly sprung here in Rochester, and we’ve been enjoying the sunshine! Yesterday, Ellis rode his big boy bike for the first time! He was scared, but powered through and had a great time. I know as soon as he gets the hang of it, we’ll have to stop him from flying down hills and doing crazy jumps – the joys of raising a little boy.

Now that I’m mostly healed from my hip surgery this winter, Sawyer (our dog) and I have been taking at least one or two walks every day. I was worried that I wouldn’t be outside as much now that I’m not able to run, but Sawyer has made sure I get my daily dose of Vitamin D.

Steven Michael and Ellis have both been having a great time with their running adventures. Steven Michael is keeping up with his training and Ellis’ running class is ending this week with a lap-a-thon for charity. All of the DeLorme’s are staying active!

All of this sunshine reminds me of one of my favorite places on Earth, Sanibel Island in Florida. My family has been vacationing there since I was five years old, and both my parents and grandparents have winter homes on the island. Sanibel is the only place that I have seen Po’ Boys on a menu (at the Island Cow), though I know that they are well loved everywhere. So, when Steven Michael suggested that we use them for a blog recipe, I channeled all of the summertime/Sanibel vibes and gladly agreed.

These sandwiches were gigantic! We made two huge ones, but they could have easily fed four people. Anything with fried shrimp is a winner for me and these home made ones were killer. The sauce is great and the lettuce gave it a fresh crispness. Steven Michael had tomatoes on his, but they aren’t my favorite so I passed. These are a great summer meal!

Let me know what your favorite summer dishes are in the comments below, and who knows, maybe Steven Michael will attempt to make one!

Yields2 Servings
Prep Time25 minsCook Time10 minsTotal Time35 mins

Remoulade Sauce
 1 cup Mayo
 2 tbsp Sweet Relish
 1 tsp Paprika
 1 tsp Creole Mustard
 2 Cloves Garlic
Fried Shrimp
 1 ½ cups All Purpose Flour
 1 cup Corn Meal
 2 tbsp Salt
 4 tsp Paprika
 2 tsp Garlic Powder
 1 tsp Black Pepper
 1 tsp Onion Powder
 1 cup Buttermilk
 2 tsp Hot Sauce
 16 Large Peeled Deveined No Tail Shrimp
 Frying Oil
Toppings
 2 Sub Rolls
 Shredded Lettuce
 Sweet Pickles
 Tomatoes

Remoulade Sauce
1

Gather all of the ingredients for the Remoulade Sauce. Finely chop the garlic cloves, and then combine all of the ingredients in a small bowl. Cover and put in the refrigerator while you prepare the rest of the meal.

2

Fried Shrimp
3

Take the salt, paprika, garlic powder, onion powder and black pepper and mix together in a small bowl to make a seasoning.

4

In a separate bowl, mix the flour and corn meal.

5

Sprinkle some of the seasoning over the raw shrimp, then add the remaining seasoning to the flour mixture and mix together.

6

In another bowl, mix the buttermilk and hot sauce.

7

Dip the shrimp into the buttermilk mixture, then immediately into the flour mixture. Repeat one more time, so each shrimp is double coated. Place the shrimp onto a sheet pan with parchment paper and put them into the refrigerator to set.

8

While the shrimp are setting in the fridge for about 15 minutes, pour the frying oil in a pan and heat to 350 degrees.

9

Gently place 5 or 6 shrimp into the oil and fry for about 2-3 minutes until the shrimp are fully cooked. Place the cooked shrimp onto a cooling rack and repeat until all shrimp are done.

10

Building Your Po' Boy
11

Using a spatula, spread a generous amount of the Remoulade Sauce over both sides of your sub roll. Place shredded lettuce on the bottom roll, followed by 8 shrimp then the tomatoes. Stick the pickles to the top of the sub roll, and squish the two sides together.

Ingredients

Remoulade Sauce
 1 cup Mayo
 2 tbsp Sweet Relish
 1 tsp Paprika
 1 tsp Creole Mustard
 2 Cloves Garlic
Fried Shrimp
 1 ½ cups All Purpose Flour
 1 cup Corn Meal
 2 tbsp Salt
 4 tsp Paprika
 2 tsp Garlic Powder
 1 tsp Black Pepper
 1 tsp Onion Powder
 1 cup Buttermilk
 2 tsp Hot Sauce
 16 Large Peeled Deveined No Tail Shrimp
 Frying Oil
Toppings
 2 Sub Rolls
 Shredded Lettuce
 Sweet Pickles
 Tomatoes

Directions

Remoulade Sauce
1

Gather all of the ingredients for the Remoulade Sauce. Finely chop the garlic cloves, and then combine all of the ingredients in a small bowl. Cover and put in the refrigerator while you prepare the rest of the meal.

2

Fried Shrimp
3

Take the salt, paprika, garlic powder, onion powder and black pepper and mix together in a small bowl to make a seasoning.

4

In a separate bowl, mix the flour and corn meal.

5

Sprinkle some of the seasoning over the raw shrimp, then add the remaining seasoning to the flour mixture and mix together.

6

In another bowl, mix the buttermilk and hot sauce.

7

Dip the shrimp into the buttermilk mixture, then immediately into the flour mixture. Repeat one more time, so each shrimp is double coated. Place the shrimp onto a sheet pan with parchment paper and put them into the refrigerator to set.

8

While the shrimp are setting in the fridge for about 15 minutes, pour the frying oil in a pan and heat to 350 degrees.

9

Gently place 5 or 6 shrimp into the oil and fry for about 2-3 minutes until the shrimp are fully cooked. Place the cooked shrimp onto a cooling rack and repeat until all shrimp are done.

10

Building Your Po' Boy
11

Using a spatula, spread a generous amount of the Remoulade Sauce over both sides of your sub roll. Place shredded lettuce on the bottom roll, followed by 8 shrimp then the tomatoes. Stick the pickles to the top of the sub roll, and squish the two sides together.

Shrimp Po’ Boys

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