shrimp po boy

Name: Shrimp Po Boy
Prep time: 15 min
Cook time: 5 min
Yield: 8
Cuisine: Cajun/Creole
Ingredients: ## FRIED SHRIMP; 1 cup(s) buttermilk; 1 1/2 pound(s) medium to large shrimp peeled, deveined, and tails; 1 1/2 cup(s) all purpose flour; 1/2 cup(s) cornmeal; 2 tablespoon(s) creole seasoning; oil for frying; ## CAJUN REMOULADE SAUCE; 3/4 cup(s) mayonnaise; 1 clove(s) garlic minced; 1 tablespoon(s) dill pickle relish; 1 tablespoon(s) lemon juice; 2 tablespoon(s) prepared horseradish; 1 tablespoon(s) hot sauce; 1 teaspoon(s) smoked paprika; 2 teaspoon(s) worcestershire sauce; 1 tablespoon(s) spicy brown mustard; ## SANDWICH ASSEMBLY; 4 french bread or sub rolls; shredded lettuce; tomato slices; pickle slices

26 Pinches 1 Photo

Beth Pierce

Ofallon, MO

Updated on Sep 3, 2020

These scrumptious Shrimp Po Boy sandwiches are filled with crispy Louisiana style fried shrimp and topped with an amazing sassy Cajun Remoulade Sauce. It is flavor packed and it hits the spot just right. You are going to love it and wonder why in the world you have been deprived of this tasty treat for so long.

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A taste bud awakening Louisiana style Shrimp Po Boy with extra crispy Cajun fried shrimp drizzled with a sassy remoulade sauce. This satisfying sandwich is sure to be a hit with your family.

prep time 15 Min

cook time 5 Min

method Deep Fry

yield 8 serving(s)

Ingredients

FRIED SHRIMP
1 cup buttermilk
1 1/2 pounds medium to large shrimp peeled, deveined, and tails
1 1/2 cups all purpose flour
1/2 cup cornmeal
2 tablespoons creole seasoning
oil for frying
CAJUN REMOULADE SAUCE
3/4 cup mayonnaise
1 clove garlic minced
1 tablespoon dill pickle relish
1 tablespoon lemon juice
2 tablespoons prepared horseradish
1 tablespoon hot sauce
1 teaspoon smoked paprika
2 teaspoons worcestershire sauce
1 tablespoon spicy brown mustard
SANDWICH ASSEMBLY
4 french bread or sub rolls
shredded lettuce
tomato slices
pickle slices

How To Make shrimp po boy

Step 1

Pour buttermilk in a bowl. In a separate bowl whisk together flour, cornmeal and Creole seasoning. Dip the shrimp in the buttermilk then in the flour mixture. Refrigerate the shrimp for 20 – 30 minutes.

Step 2

Meanwhile in a medium bowl stir together the mayonnaise, garlic, pickle relish, lemon juice, horseradish, hot sauce, paprika, Worcestershire Sauce and mustard; set aside.
Step 3

In a heavy pot like a Dutch Oven or cast iron skillet heat one inch of oil to 350-375 degrees. Working in batches fry the shrimp until golden brown on both sides. Drain on paper towels.
Step 4

Assemble the sandwiches spreading the remoulade sauce over the French bread, layer with shredded lettuce, tomato, pickles and the fried shrimp. For best results serve promptly.
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