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.
**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.