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Place shrimp on bottom half of bread and top with cocktail sauce if desired. Sprinkle shrimp generously with Cajun Shake and saute in olive oil until they are pink and no longer translucent.Ĭut french bread into individual, sandwich size portions and slice in half lengthwise.Īdd desired amount of mayonnaise, lettuce & tomato to top half of bread.
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Heat olive oil in skillet over medium high heat. Place french bread, wrapped in aluminum foil in oven to warm. A Louisiana favorite, the po-boy can be make with any number of ingredients, but the shrimp here are a light, sweet contrast to the hot sauce and crispy fried breading. If you love shrimp like I do, you’ll love these too!ġ loaf French bread (Our seafood market has yummy fresh bread. They also have some unbelievable oyster poboys, crawfish poboys, and catfish poboys. You should scoot on down to NOLA sometime and try out the shrimp poboys there. Remoulade is a classic mayonnaise-based condiment that’s creamy, tangy, spicy, and delish It originated in France, but Louisiana made it popular, and you won’t find many food joints in New Orleans that offer this fried shrimp sandwich without this sauce. I think they are so much better than the fried ones. Shrimp PoBoys are my favorite thing between two pieces of bread. A po boy just isn’t a po boy without remoulade sauce. And it was fabulous! Sauteed Shrimp Po-Boys are my favorite. Over the years though I’ve grown to like fried food a little less and so one day he sauteed my shrimp instead. After we got home, my husband set out to make the best po-boy he could outside of Johnny’s and his are outstanding. There’s an endless list of po-boys to choose from there but I tried their Fried Shrimp Po-Boy and it was instant love. Serve with additional hot sauce, if desired.The first time my husband and I travelled to New Orleans, we stumbled across a little place called Johnny’s Po-Boys. Grilled Shrimp Po’Boys Categories Fish and Seafood, Sandwiches Tags shrimp DecemJby Meghan Yager The first po’boy sandwich that I ate was at my aunt’s house, back when she lived in Minnesota. In a medium Dutch oven, heat 2 inches of oil to 350 and line a. Top with lettuce, tomato, pickles, and shrimp. In a small bowl, whisk together the remaining 2 tablespoons of the hot sauce with the mayonnaise until smooth, and set aside. shrimp po boy with mango 16-18 medium raw shrimp, peeled and devained 4 5-inch pieces of fresh baguette 1 small mango, sliced (reserve cup for mango mayo). Open rolls and spread cut sides with rémoulade sauce.Cook for 7 minutes, turn and cook for an additional 6-7 minutes. Spray basket with grapeseed oil and place shrimp in a single layer in the basket. Using a slotted spoon or spatula, transfer to paper towels to drain. Working in batches, fry shrimp, flipping once until golden brown and just cooked through (approximately 3-4 minutes).You want the temperature to be around 350☏. In a large skillet, add enough oil to measure 2" and place on medium heat.Dip seasoned shrimp in buttermilk, then coat completely with flour mixture.Whisk flour and cornmeal together and place in another shallow bowl. Prepare dredging stations by adding buttermilk to a shallow bowl.
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Meanwhile, place shrimp in a medium bowl and toss with the 2 tablespoons of the prepared spice mix to coat.Whisk first 8 ingredients in a small bowl to blend, set aside.Prepare the Remoulade sauce by mixing the ingredients together and refrigerating at least 30 minutes prior to serving.