Every time I see a shrimp po'boy on a menu, I am always tempted to order it. I used to work at a seafood restaurant that made Po'boys with fresh soft shell crab and homemade remoulade and have been a fan since then. The combination of piping hot, fried seafood with a creamy, tangy sauce is one that can never disappoint. The remoulade alone has so much flavor that even my incredibly health-conscious chef loved it! Fry up some fresh shrimp, oyster, or soft shell and enjoy this po'boy with the best remoulade hands down.
- ½ cup mayonnaise
- 1 large egg boiled
- 2 cornichons minced
- ¼ cup red onion minced
- ½ tablespoon capers minced
- 2 tablespoon parsley minced
- 1 tablespoon chives minced
- 1 teaspoon apple cider vinegar
- juice of ½ lemon
- 1 teaspoon tabasco
- salt and pepper
- ½ cup cornmeal
- ½ cup all purpose flour
- 1 teaspoon cayenne
- 1 teaspoon granulated garlic
- 1 tablespoon paprika
- 1 teaspoon powdered onion
- 2 teaspoon Old Bay
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lb large shrimp peeled, deveined
- 2 eggs beaten
- oil for frying
- 4 hoagies toasted
- 1 large beefsteak tomato thinly sliced
- Prepare the remoulade. Separate the yolk from the whites of the boiled egg. Press the egg whites through a fine mesh sieve, followed by the egg yolk. Combine the sieved egg with the mayonnaise, cornichons - tabasco in a medium bowl. Season with salt and pepper. Let sit for at least 30 minutes.
- Heat oil for frying. Prepare the batter for the shrimp by combining the cornmeal - black pepper. Dip the shrimp in the beaten eggs then dredge in the seasoned flour mix. Drop carefully in the hot oil in batches and fry until golden brown, about 3-4 minutes. Remove shrimp with slotted spoon and drain excess oil on a paper-lined plate.
- Spread a layer of the remoulade on both sides of the toasted sandwich bread. Lay tomatoes on the bottom bun followed with the fried shrimp. Top with bread and spread extra remoulade on top of the shrimp. Serve.
**Helpful tips and common mistakes
Time to make some shrimp po'boys! Let's sauce with the star of the sandwich, the remoulade. This remoulade has more ingredients than other typical remoulade recipes, but every component helps to develop a flavorful sauce. Finely mince all of the ingredients and mix with the mayonnaise. Season with salt, pepper, apple cider vinegar, lemon juice, and Tabasco. You are looking for a remoulade that's well-balanced, with a little tang and spice. As the remoulade sits, the ingredients will marry and produce a flavorful sauce.
Initially, I prepared the shrimp for the po'boys using a beer batter but found that a cornmeal batter was more suitable. The cornmeal adds the needed crunch that the sandwich needs, especially with the creamy sauce. Use the same seasoning mix for whatever seafood you choose to use.
I enjoyed my shrimp po'boy with fresh beefsteak tomatoes but you can also top the sandwich with sliced pickles and romaine lettuce. Make this remoulade and trust me, you won't go back to other recipes.
For more sandwich inspiration check out this spicy honey mustard chicken sandwich!
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