Shrimp Po' Boy with a Yummy Remoulade Sauce

Andy Anderson !


A shrimp po’ boy is a simple sandwich to construct… You have shrimp, lettuce, tomatoes, and bread. What sets this sandwich apart is the sauce that you serve it with, and how you prepare the shrimp… Oh, and let’s not forget the bun you serve it on.

This recipe uses a rather spicy sauce that you can dress down to meet your particular tastes, and a spice mix for the shrimp that really gives it a kick in the right direction.

So you ready… Let’s get into the kitchen.

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15 Min
20 Min
Stove Top




1/2 c
1 Tbsp
yellow onion, chopped
1 Tbsp
fresh horseradish
1 Tbsp
sriracha sauce
1 Tbsp
vinegar, apple cider variety
1 Tbsp
1 Tbsp
lemon juice, freshly squeezed
1 Tbsp
pickle relish, dill variety
1 tsp
dijon mustard
salt, kosher variety, to taste
black pepper, freshly ground, to taste


1 tsp
salt, kosher variety
1/2 tsp
cayenne pepper, or to taste
1 tsp
garlic powder
1 tsp
1/2 tsp
onion powder
1/2 tsp
dried thyme
1/2 tsp
dried oregano
black pepper, freshly ground, to taste


1 lb
medium shrimp, peeled, and deveined
1/2 c
1/2 c
flour, all-purpose variety
1 c
2 medium
french baguettes, about 6 to 8 inches (15 to 20 cm) in length
1 c
crisp lettuce, chopped
2 medium
tomatoes, medium sliced
peanut oil, for deep frying


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3Gather all your ingredients.

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4Add all of the ingredients to a blender.

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5Blend until smooth, and then cover and reserve.

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6Chef’s Note: If you can let the sauce sit for a few hours, or overnight, it will give the ingredients a chance to know one another.

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8Gather your ingredients.

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9Add all of the spice ingredients to a small prep bowl, thoroughly mix, and reserve.

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11Gather your ingredients.

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12Take the peeled and deveined shrimp and make one or two cuts on the inside curve.

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13Chef’s Tip: this will prevent the shrimp from curling up when they are deep-fried.

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14Add the spice mix to a bowl, or a Ziploc bag, and then add the shrimp.

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15Thoroughly, coat the shrimp with the spice mix, and allow them to rest for 10 minutes.

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16Mix the flour and cornmeal together and add to a dish (like a pie dish).

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17Add the buttermilk to a bowl.

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18Remove a shrimp from the spice mix, tap off the excess, and dip in the buttermilk.

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19Dip into the flour/cornmeal mixture, and thoroughly coat.

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20Reserve and then repeat for the remaining shrimp.

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21Chef’s Tip: Allow the shrimp to rest for about 10 minutes.

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22Pour enough peanut oil into a pan to cover the bottom to a depth of 1 inch (2.5cm), and bring the heat of the oil up to 350f 175c).

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23Add the shrimp in batches and fry until nice and brown, about 3 to 5 minutes per batch.

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24Allow the shrimp to drain on paper towels.

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25Cut open a baguette.

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26Spread the remoulade sauce on the top and bottom of the cut sides of the baguette.

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27Add a bed of chopped lettuce to the bottom bun.

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28Add half the shrimp.

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29Add some slices of tomato.

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30Cover with the top of the baguette and slice.

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32Serve while still warm with some chips, and maybe a good beer or two. Enjoy.

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33Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Sandwiches
Main Ingredient: Seafood
Regional Style: Cajun/Creole
Dietary Needs: Low Fat, Dairy Free, Soy Free
Other Tag: Heirloom
Hashtags: #New Orleans, #big easy