Cajun Shrimp Po Boys Recipes

GRILLED SHRIMP PO' BOY

Steps:

• Arrange about 4 shrimp on each skewer and add to a 13 by 9-inch casserole dish.
• Add the olive oil, garlic, lemon juice, smoked paprika, cayenne, Worcestershire, hot sauce, salt and pepper, to taste, to a measuring cup. Whisk well and pour over the shrimp in the casserole. Cover the dish and let the shrimp marinate in refrigerator for 20 minutes.
• Preheat the grill to medium-high heat.
• Grill the shrimp skewers over medium-high heat for about 4 minutes total, flipping once halfway through. Add the baguette to the grill and toast.
• Remove the shrimp from the grill and add to the butter sauce, discarding the skewers. Toss to coat the shrimp in the Butter Sauce.
• Spread both sides of bread with the Sweet Pickle Mayonnaise and top evenly with the shrimp, shredded lettuce and sliced tomatoes. Slice the baguette in fourths, if desired, and serve immediately.
• Melt the butter in a small saucepan on the grill grates. Add the lemon juice, hot sauce and Worcestershire. Stir together with a wooden spoon until well mixed. Remove from heat and set aside.
• Add all the ingredients to a bowl and mix well. Cover and refrigerate until needed.

CREOLE-SPICED SHRIMP PO'BOYS

Steps:

• In a small bowl, mix the mayonnaise, ketchup, horseradish and pepper sauce. Cover and chill until serving., In an electric skillet, heat 1/2 in. oil to 375°. In a large shallow dish, combine the flour, cornmeal, Creole seasoning and salt., Add shrimp, a few at a time; toss to coat. Fry shrimp in oil for 2-3 minutes on each side or until golden brown. Drain on paper towels., Spread rolls with some of the sauce. Layer bottoms with lettuce, shrimp and tomatoes; replace tops. Serve with remaining sauce.

CAJUN PANKO CRUSTED SHRIMP PO BOYS

Steps:

• Add the 1 and 1/2 teaspoons of creole seasoning to the shrimp, mix well. Set aside to marinate a bit while you make the shrimp batter and sauce.
• Mix all of the ingredients well for the remoulade sauce in a small bowl, cover, place in refrigerator until you are ready to assemble the sandwiches.
• Next make the batter for the shrimp. Mix together all of the batter's dry ingredients (excluding the panko crumbs) in a large bowl. Then, mix in the beer or club soda.
• Add your seasoned shrimp to the batter, coat the shrimp well. Let the shrimp sit in the batter for at least 10 to 15 minutes.
• While the shrimp are marinating, place vegetable oil into a deep fryer per your deep fryer's instructions. Allow the grease to heat to 350 degrees.
• After the shrimp have marinated, take each shrimp and dredge it into the panko crumbs. Then place them on a lined cooling rack. Let the shrimp sit for about 5 minutes, this allows for the coating to adhere to the shrimp.
• Place the shrimp (small batches at a time). Cook each batch for about 3 to 4 minutes until they are golden brown.
• Place the cooked shrimp on a lined cooling rack to drain the grease while you finish cooking the entire batch of shrimp.
• Assemble the sandwiches with sauce, shrimp, pickles, tomatoes, and shrimp.
• Serve immediately.

CAJUN SHRIMP PO' BOYS

Steps:

• Preheat the oven to 350 degrees F.
• Heat 2-inches vegetable oil in a Dutch oven or cast-iron skillet over medium-high heat until the temperature registers 350 degrees F.
• Whisk the flour and Creole seasoning in a shallow bowl. Add the eggs to another shallow bowl and the panko to a third shallow bowl. Dredge the shrimp in the flour, followed by the egg and finally coat with the panko, shaking off any excess in between dredges.
• Working in batches, fry the shrimp until golden brown, 2 1/2 to 3 minutes. Drain the shrimp on paper towel- lined plate and season with salt.
• Add the garlic to the melted butter and brush on the inside of each roll. Toast the rolls in the oven until golden brown and crispy, about 7 minutes.
• Spread the Tartar Sauce on each roll, top with lettuce leaves, tomato slices, 5 fried shrimp and some shredded cabbage.
• In a small bowl, mix together all of the ingredients and season with salt and pepper, to taste.;