Shrimp Po’ Boys

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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