Best Po’Boy Shrimp Recipe (with how-to video)

Shrimp Po

Chef John Ashton’s Parade Homemade Boa Boys Shrimp With crispy fried shrimp and a creamy remoulade sauce, you’ll bring a taste of New Orleans into your home kitchen in no time.

There are many NOLA-style classics to replicate at home like gumbo, banana foster, jambalaya, and baguettes (and hurricanes, of course), but one of the summer’s best dishes for cooking outside or for a backyard BBQ is Po’Boys! Soup rolls are seasoned with sauce, generously stacked with vegetable fixings, then topped with crunchy shrimp for the best bite you’ll ever experience when it comes to this fried fish sandwich.

Keep reading for the best Po’Boy shrimp sandwich recipe and sides to serve.

Related: Top 10 Mardi Gras Food and Drink Recipes

What sauce is in Po’Boy shrimp?

Arguably the best part of Po’Boy is the sauce. Remoulade sauce to be exact. Thick, creamy, and refreshing, this traditional French sauce is made with mayonnaise, garlic, lemon peel, horseradish, Worcestershire sauce, hot sauce, and pepper. It is similar to tartar sauce, but it is pink in color.

What sides are served with shrimp Po’Boys

All kinds of potatoes go well with Po’Boys, from french fries to roasted sweet potatoes. You can also opt for other classic New Orleans sides like Dirty Rice, or go the healthy route with asparagus or steamed broccoli.

By all means, serve this shrimp with lemon slices and extra sauce on the side!

Ingredients for Po’Boy Shrimp

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brine shrimp

  • 3 tablespoons of salt
  • 2 tablespoons of sugar
  • 1 tablespoon Creole seasoning
  • 4 cups of cold water

shrimp coating

  • 2 cups all-purpose flour
  • Half a cup of cornmeal
  • 1 tablespoon Creole seasoning or old-fashioned spices
  • 4 large eggs
  • 1 pound large shrimp, peeled, deodorized, and tail removed
  • 8 cups vegetable or canola oil for frying

sandwich assembly

  • 4 sub rolls (8 inches), toasted
  • 2 cups shredded lettuce
  • 3/4 cup remoulide sauce or mayonnaise
  • 3 large tomatoes, seeded and thinly sliced
  • 1 cup sliced ​​dill pickles

remoulide sauce

  • Half a cup of mayonnaise
  • 1 garlic clove, mashed in a garlic press
  • 2 teaspoons of lemon peel
  • 2 tablespoons of prepared horseradish
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce
  • Half a teaspoon pepper

Required Equipment

  • whisk
  • big bowl
  • shallow dish
  • Crushed baking sheet and wire rack
  • big bowl

Related: 50 Best Grilled Shrimp Recipe

How to make remoulide sauce

Whisk mayonnaise, crushed garlic, lemon peel, horseradish, Worcestershire sauce, hot sauce, and pepper in a large bowl. Dollop over Po’Boys and served with an extra dip on the side.

How to Make Homemade Po’Boys Shrimp

1. Whisk together salt, sugar, Creole seasoning, and cold water in a large bowl.

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2. Immerse the shrimp in the brine, cover and put in the refrigerator for 15 minutes.

3. Remove the shrimp from the brine and pat dry with paper towels.

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4. Whisk the flour, cornmeal, and Creole seasoning together in a shallow bowl.

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5. In another bowl, whisk together eggs and 1/2 cup of the seasoned flour mixture.

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6. Place about 1/3 of the shrimp into the dry flour mixture and toss to coat evenly. Discard the excess flour mixture. Dip the shrimp into the egg mixture, then return to the dry flour mixture and toss, gently pressing the flour into the shrimp so they stick.

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7. Transfer the shrimp to a prepared baking sheet lined with a wire rack. Repeat the process with the remaining shrimp. Refrigerate the shrimp for at least 30 minutes to allow the flour to rehydrate and the coating to stick to the shrimp.

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8. Preheat the oven to 200 degrees. Heat the oil in a large saucepan to 375 degrees. Carefully add half of the shrimp to the oil. Cook, stirring occasionally, until golden brown, about 4 minutes.

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9. Using the perforated spoon, transfer the shrimp to a plate lined with paper towels. Place the shrimp on a folded baking sheet and leave them warm in a preheated oven to 200°F, spreading the Remoulade sauce evenly on both cut sides of each roll.

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10. Divide lettuce, tomatoes, pickle chips, and shrimp evenly among the wraps. serve.

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11. Let the oil return to 375 degrees and repeat with the remaining shrimp.

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More shrimp recipes to try:

Homemade Boa Boys Shrimp

Ingredients

Shrimp brine:

  • 3 tablespoons salt
  • 2 tablespoons Sugar
  • 1 tablespoon Creole seasoning
  • 4 cups Cold water

Shrimp coating:

  • 2 cups All-purpose flour
  • Half a cup Corn Starch
  • 1 tablespoon Creole or old bay seasoning
  • 4 big eggs
  • 1 pound Large shrimp, peeled, deodorized and tail removed
  • 8 cups Vegetable or canola oil for frying

Sandwich assembly:

  • 4 (8 inch) toasted sub rolls
  • 2 cups shredded iceberg lettuce
  • Half a cup Remoulade sauce or mayonnaise
  • 3 Large tomatoes, seeded and thinly sliced
  • 1 cup pickled dill slices

Remoulide sauce:

  • Half a cup mayonnaise
  • 1 clove garlic Crushed in a garlic press
  • 2 teaspoons lemon peel
  • 2 tablespoons prepared radish
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce
  • ¼ teaspoon pepper
Key tags

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Shrimp Po’Boys:

  1. Whisk together salt, sugar, Creole seasoning, and cold water in a large bowl. Submerge the shrimp in the brine, cover and refrigerate for 15 minutes. Remove the shrimp from the brine and pat dry with paper towels.

  2. Whisk the flour, cornmeal, and Creole seasoning together in a shallow bowl. In another bowl, beat the eggs with ½ cup of the seasoned flour mixture.

  3. Place about 1/3 of the shrimp into the dry flour mixture and toss to coat evenly. Discard the excess flour mixture.

  4. Dip the shrimp into the egg mixture, then return to the dry flour mixture and toss, gently pressing the flour into the shrimp so they stick.

  5. Transfer shrimp to a prepared baking sheet lined with wire rack. Repeat the process with the remaining shrimp.

  6. Refrigerate the shrimp for at least 30 minutes to allow the flour to rehydrate and the coating to stick to the shrimp.

  7. Preheat the oven to 200 degrees. Heat the oil in a large saucepan to 375 degrees. Carefully add half of the shrimp to the oil.

  8. Cook, stirring occasionally, until golden brown, about 4 minutes.

  9. Using a perforated spoon, transfer the shrimp to a plate lined with paper towels.

  10. Place the shrimp on a folded baking sheet and leave them warm in a preheated oven to 200°F, spreading the Remoulade sauce evenly on both cut sides of each roll.

  11. Divide lettuce, tomatoes, pickle chips, and shrimp evenly among the wraps. serve.

  12. Let the oil return to 375 degrees and repeat with the remaining shrimp.

Remoulide sauce:

  1. Whisk all ingredients together in a large bowl.

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makes 4.

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