Louisiana Shrimp Po Boy Sandwich Recipe 445

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SHRIMP PO BOY



Shrimp Po Boy image

A Shrimp Po Boy is the king of sandwiches! This Louisiana staple is loaded with lettuce, tomatoes, fried shrimp, and homemade remoulade sauce, sitting on buttery toasted French bread rolls. Ready in just around 30 minutes, this makes a fantastic family dinner, and is a great way to explore flavors from the Louisiana!

Provided by Amy Nash

Categories     Main Course

Time 40m

Number Of Ingredients 30

1 cup mayonnaise
2 Tablespoons dijon mustard
1 teaspoon smoked paprika
1 teaspoon creole seasoning
1-2 teaspoons prepared horseradish
2 Tablespoons dill pickle relish
2 cloves garlic (minced)
1/2 to 1 teaspoon hot sauce (adjust to taste)
2 green onions (finely chopped)
Juice of 1/2 lemon (about 2 tablespoons)
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 to 2 pounds raw shrimp (peeled and deveined with tails off)
3/4 cup flour
1/2 cup corn meal
1 teaspoon garlic powder
1 teaspoons onion powder
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
3/4 cup buttermilk
1 Large egg
1 Tablespoon hot sauce
4 French rolls (split open)
4 Tablespoons salted butter
1/2 teaspoon garlic powder
2 cups sliced cabbage or shredded lettuce
2 large tomatoes sliced
Dill pickles (optional)

Steps:

  • For the remoulade sauce, combine the lemon juice, mayo, garlic, pepper relish, green onions, mustard, hot sauce, Worcestershire sauce, creole seasoning, salt, and pepper in a bowl and whisk well. Cover with plastic wrap and let it sit in the fridge for 1 hour.
  • Combine cornmeal, flour, garlic , garlic & onion powder, cayenne, salt and pepper together in a shallow dish.
  • Beat buttermilk and egg in a separate dish.
  • Dip the shrimp in the buttermilk mixture first, then let excess drip off. Dredge the shrimp in the flour and cornmeal mixture, shaking off any excess and transferring to a plate. Repeat until all of the shrimp have been coated. Let sit in the fridge for 15 minutes.
  • Heat 1-2 inches of oil in a large pan to 350 degrees F.
  • Fry the shrimp a few at a time until golden brown and crispy, usually around 3-4 minutes. Remove from the hot oil to a wire rack using a slotted spoon or spatula and repeat until all of the shrimp have been cooked.
  • Slice the rolls almost in half horizontally, leaving one side intact to act as a hinge and hold the sandwich together. Heat the butter and garlic in a small bowl in the microwave until melted. Open the bread spread with the garlic butter. Toast on a hot griddle, buttered side down.
  • Spread remoulade sauce over both sides of the rolls. Top with lettuce on one side, tomatoes on the other, then shrimp down the middle. Drizzle with additional sauce, then fold over.
  • Top with shredded lettuce and sliced tomatoes. Place shrimp down the center of each roll, then drizzle generously with the remoulade sauce. Close the sandwich and serve.

Nutrition Facts : Calories 1025 kcal, Carbohydrate 78 g, Protein 38 g, Fat 62 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 314 mg, Sodium 2652 mg, Fiber 6 g, Sugar 11 g, UnsaturatedFat 41 g, ServingSize 1 serving

LOUISIANA SHRIMP PO BOY SANDWICH RECIPE - (4.4/5)



Louisiana Shrimp Po Boy Sandwich Recipe - (4.4/5) image

Provided by JimMac

Number Of Ingredients 26

Po' Boys:
1 cup mayonnaise
5 tablespoons dill pickles. finely chopped
3 green onions, finely chopped
3 tablespoons fresh squeezed lemon juice
2 tablespoons whole grain mustard
1 teaspoon fresh dill, chopped or 1/3 teaspoon dried dill
1 teaspoon fresh tarragon, chopped or 1/3 teaspoon dried tarragon
1 teaspoon Worcestershire sauce
1 teaspoon Sriracha or Tabasco (or 1/2 teaspoon for less spice)
1/2 teaspoon each sea salt and freshly ground black pepper
1 1/2 pound large shrimp (16/20 count), peeled and deveined
1 1/4 cup flour
1 cup yellow cornmeal
1 tablespoon granulated garlic powder
1 tablespoon granulated onion powder
1 teaspoon sea, Kosher or other salt
1 teaspoon freshly ground black pepper
3/4 teaspoons cayenne
2 eggs
4 tablespoons milk
Peanut or vegetable oil for frying
4 crusty French or Italian rolls
Butter
3 cups iceberg lettuce, finely shredded
2 firm, red, ripe tomatoes, sliced and splashed with a bit of Tabasco and a sprinkling of sea salt

Steps:

  • For tartar sauce: Blend mayonnaise, pickles, onions, lemon juice, mustard, dried dill, tarragon, Worcestershire sauce, Sriracha and salt together in a bowl. Cover and refrigerate at least 2 hours, (but it's better for 4), so all the flavors have a chance to get to know one another. Heat at least 1/4-inch oil in a large skillet or preheat deep fryer or oil in wok to approximately 360°F. In a bowl, whisk flour, cornmeal, garlic powder, onion powder, salt, pepper and cayenne. In another small bowl, whisk together eggs and milk. Working with a few at a time, dredge the shrimp in the seasoned flour, then into the egg wash, then back into the seasoned flour, coating the shrimp completely. Fry the shrimp in batches until golden and crispy, about 2-4 minutes. Remove from oil and drain on paper towels. Slice the French loaves or rolls in half and butter both cut sides. I quickly grilled my rolls in a non-stick skillet, but this extra step is optional. Slather both cut sides of bread or rolls with tartar sauce. Divide the shrimp evenly between the 4 sandwiches and top with the tomato slices and shredded lettuce. Press the sandwich together a bit and serve your "c'est magnifique" shrimp po' boys with icy cold beer, Tabasco and a side of Zydeco music.

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