Shrimp Po’ Boys with Roasted Corn Relish
Shrimp Po’ Boys with Roasted Corn Relish is one of our favorite summer sandwiches. I start this dish by deep frying shrimp until they’re crispy. Then, I put them on hero rolls along with a creamy remoulade sauce. Finally, I top them with a Roasted Corn Relish. We like these sandwiches for several reasons. First of all, I like that all the components can be made ahead of time. I often make everything ahead of time, even the fried shrimp. Then, I just reheat the shrimp in the air fryer. Secondly, I like that these sandwiches are fairly inexpensive to prepare. I buy and freeze shrimp when they are on sale. Then, I defrost the shrimp the night before I want to make these sandwiches. And, lastly, we all like the crispy shrimp and summery corn relish in these sandwiches.
The Equipment I Used
- A Deep- Frying Thermometer- Use this to make sure your oil is at the correct temperature.
- A Dutch Oven- I really like to fry my shrimp in an enameled cast iron Dutch oven. But you can use any large pot.
The Ingredients Needed for Shrimp Po’ Boys with Roasted Corn Relish
- Oil- Be sure to use vegetable, peanut, corn, or canola oil to fry your shrimp. Do not use olive oil. I like to use Crisco vegetable oi.
- Buttermilk- I like to use full fat buttermilk.
- Cornmeal- Be sure to use fine cornmeal to coat the shrimp. Do not use coarse cornmeal, like grits or polenta.
How I Made my Shrimp Po’ Boys
- First, I made the Roasted Corn Relish.
- Next, I made the Remoulade.
- Then, I fried the shrimp. Make sure you only fry the shrimp when the oil is at the correct temperature.
- Finally, I layered all the components in the rolls.
If you like shrimp, you need to try these delicious Shrimp Po’ Boys with Roasted Corn Relish.
Shrimp Po’ Boys with Roasted Corn Relish
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 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
For the Roasted Corn Relish:
- 2 ears corn on the cob
- 4 tsp. butter
- 2 tbsp. rice wine vinegar
- 1 tbsp. sugar
- ¼ tsp. each kosher salt and black pepper
- ½ cup chopped red and orange bell peppers
- ¼ cup diced Vidalia onion
Instructions
- Begin by Roasting the corn for the Roasted Corn Relish: Preheat the oven to 400 degrees. Peel the husks off the corn and wrap each cob in some foil with two teaspoons of the butter. Roast for 30 minutes.
- Also make the Remoulade Sauce: Simply mix the ingredients together in a bowl and chill until serving.
- Next, make the shrimp: 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 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.
- When the corn is done, cut the kernels off the cob. In a bowl, mix together the sugar, vinegar, salt, and pepper. Then add the corn and the rest of the ingredients.
- Serve the shrimp on the rolls with the Roasted Corn Relish, tomato, lettuce and remoulade.
