Shrimp Po’boys with Celeriac Remoulade
Shrimp Po’boys with Celeriac Remoulade are one of our favorite seafood dinners. I start this dish by making a rich and creamy celery root remoulade. Then, I dredge plump Gulf shrimp first in buttermilk and then in flour and cornmeal. Finally, I pile everything into hoagie rolls along with lettuce and tomatoes. We like this po’boy for several reasons. First of all, I like that I can make this hearty sandwich in less than thirty minutes. Secondly, I like that I can make this po’boy ahead of time. The remoulade gets better as it sits in the fridge. And the shrimp can be easily reheated in an air fryer or a hot oven. And, lastly, we all love the crispy, spicy shrimp and the creamy remoulade.
The Equipment I Used
- A Deep-Frying Thermometer- This is essential for deep frying. You’ll need this to make sure you’re maintaining the correct temperature for frying the shrimp.
The Ingredients Needed for Shrimp Po’boys with Celeriac Remoulade
- Oil- To fry the shrimp, use vegetable oil, peanut oil, or canola oil. Crisco vegetable oil is my go-to.
- Shrimp- I highly recommend using Gulf shrimp if you can find them. I always buy the frozen Gulf shrimp.
- Buttermilk- I like to use whole milk buttermilk.
- Cornmeal- Be sure to use a fine cornmeal, like Indian Head brand.
- Mayonnaise-I always use Hellmann’s brand mayonnaise.
- Celeriac- This adds great flavor and texture to the remoulade. Be sure to peel it before shredding it.
- Lemon Juice- Be sure to use freshly squeezed lemon juice.
How I Made my Po’boys
- First, I made the celeriac remoulade. You can even do this the day before serving it.
- Next, I set up the dredging station for the shrimp.
- Then, I fried the shrimp. Be sure to use the thermometer to maintain the correct temperature of the oil.
- Finally, I assembled the po’boys.
If you like crispy fried shrimp, you need to try these tasty Shrimp Po’boys with Celeriac Remoulade.
Shrimp Po’ Boys with Celeriac Remoulade
Equipment
- 1 deep frying thermometer
Ingredients
- 2 cups vegetable oil
- 1 pound large Gulf shrimp, peeled and deveined with tails removed
- 2 tsp. Blackened Seasoning Blend, like Shawhan Farms brand
- 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:
- 1 cup mayonnaise
- 1 tbsp. each Dijon mustard, prepared horseradish, and lemon juice
- ⅛ tsp. cayenne pepper
- 1 tsp. paprika, hot sauce, and Worcestershire sauce
- ⅓ cup peeled and grated celeriac
- 1 tsp. minced garlic
- 1 scallion, green part only, thinly
Instructions
- Begin by making the Remoulade Sauce: Simply mix the ingredients together in a bowl and chill until serving. If you want a smoother texture, you can process everything in a food processor.
- 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 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 tomato, lettuce and remoulade.
