Shrimp Po’ Boys with Remoulade
Shrimp Po’ Boys with Remoulade are famous New Orleans’ sandwiches. And they are one of our favorite shrimp sandwiches. I love this sandwich for several reasons. First of all, I love that I can make this meal in only thirty minutes. Secondly, I like that this recipe uses items I always have around the house. I buy shrimp when they’re on sale and store them in my freezer. And, lastly, we just love how delicious the crispy shrimp and spicy remoulade taste.
The Equipment I Used for my Shrimp Po’ Boys
- A Deep Fry Thermometer- I always use a thermometer to deep fry.
- A Dutch Oven- If you have an enameled cast iron Dutch oven, I recommend you use it for this. These Dutch ovens really will help you maintain a constant oil temperature.
The Ingredients Needed for Shrimp Po’ Boys with Remoulade
- Gulf Shrimp- I prefer frozen Gulf shrimp. I like the Arista brand.
- Mayonnaise- Hellmann’s mayonnaise is the brand I always use.
- Dijon Mustard- I like Gray Poupon Country Dijon mustard.
- Horseradish- Use prepared horseradish.
- Hot Sauce- I used Frank’s hot sauce.
- Lemon Juice- Be sure and use fresh lemon juice.
- Shallots- These are optional, but the fried shallots add lots of flavor. You could substitute onions if your prefer.
- Fresh Thyme and Oregano- Fresh herbs add great flavor to the shrimp spices. If you use dried spices, just use a half teaspoon of each.
- Cornmeal- Be sure and use fine cornmeal. Coarse cornmeal would not be good here.
- Oil- Use vegetable oil. My favorite brand is Crisco.
How I Made my Sandwiches
- First, I made my Remoulade sauce.
- Next, I heated my vegetable oil.
- Then, I fried the shallots.
- Next, I fried the shrimp. It’s very important here to always keep your oil at 350 degrees.
- Finally, I assembled the sandwiches.
- Also, these shrimp heat up very well in the air fryer, or in a 350 degree oven.
If you’re a shrimp lover, you need to try these fantastic Shrimp Po’ Boys with Remoulade.
Shrimp Po’ Boys with Remoulade
Fried shrimp, remoulade sauce, fried shallots, lettuce, and tomato on a hero roll.
Ingredients
- 2 cups vegetable oil
- 1 pound large Gulf shrimp, peeled and deveined with tails removed
- ¼ tsp. kosher salt
- ⅛ tsp. each cayenne pepper and black pepper
- ½ tsp. each onion and garlic powders
- 1 tbsp. each minced fresh thyme and oregano
- 1 cup buttermilk
- 1½ cups all purpose flour
- ¾ cup fine cornmeal
- 1 cup shallots, sliced in quarter inch thick slices, and separated into rings
- 1 cup each shredded romaine lettuce and sliced tomatoes
- 4 hero rolls
For the Remoulade Sauce:
- ½ cup mayonnaise
- 1 tbsp. each Dijon mustard, prepared horseradish, and lemon juice
- ⅛ tsp. cayenne pepper
- 1 tsp. paprika, hot sauce, and Worcestershire sauce
Instructions
- Begin by making the Remoulade Sauce: Simply mix the ingredients together in a bowl and chill until serving.
- Next, heat two inches of oil in a Dutch oven to 350 degrees.
- While the oil heats, make a dredging station. In the first bowl, mix together all the spices. Toss the shrimp in this mixture. In the second bowl, place the buttermilk. In the third bowl, stir together the flour and cornmeal.
- Dip the shallots in first the buttermilk and then the flour. Fry them in the 350 degree oil, until they turn golden brown. Drain them on a wire rack over a baking pan.
- Dip the shrimp in the buttermilk, and then the flour mixture. Fry, in batches of about six shrimp for about three minutes each, or until the shrimp are golden brown. Drain the shrimp on a wire rack over a baking sheet. Always maintain the 350 degree temperature.
- Serve the shrimp on the rolls with the shallots, tomato, lettuce and remoulade.
Tried this recipe?Let us know how it was!
