Shrimp Po’boys – served with a delicious creole Remoulade sauce. Shrimp is battered in cornmeal and oven-fried to perfection. Perfect for parties or dinners!
Shrimp Po’Boys With Creole Remoulade Sauce
Today is Mardi Gras! Time to celebrate this festive holiday with a typical sandwich from The Bayou: a delicious Shrimp Po’boys with a tangy Creole Remoulade Sauce. Crunchy, tangy, spicy and so savory. You’ll feel like you are dancing in the streets of New Orleans.
You might be wondering, what does a Latin jew know about authentic Creole and Cajun cuisine? I honestly have never been to Louisiana and would love to.
But I learned all about it when I was studying Culinary Arts. We had a class dedicated to Southern Cooking and instantly fell in love with the rich culture of this cuisine. Not only it is not afraid to go bold.
Everything adds layer upon layer of flavor, the dark roux, the holy trinity, and cajun spices. I love it! Plus the history behind every dish is fascinating.
For today’s Mardi Gras celebration, I knew I wanted to make an authentic dish. But since there’s a lot to choose from, I kept going back and forth between the Shrimp Po’Boys and the Étouffée. In the end, I wanted something portable and light. Next year I will surely do the other dish and add some spicy Andouille Sausage for flavoring.
Making these Shrimp Po’Boys is very easy. I bread the shrimp, oven fry it and then serve it inside a Hoagie Roll packed with watercress, tomatoes, and shrimp. To top it all off, I drizzle some delicious Creole spiced remoulade sauce, and boy oh boy! It’s amazing.
My husband couldn’t wait for me to finish taking pictures of the sandwiches. As soon as I turned the camera off, he came barging and took both of the sandwiches. Poor guys never had a chance! In 2 minutes they were all gone. I had to eat my shrimp inside a pita. Bad hubby!
To oven fry, the Shrimp all you have to do is soak them in a milk and egg mixture for about 10-15 minutes. Then insert them into a zip-top bag that has been previously filled with cornmeal and shake.
Place the breaded shrimp on a cookie sheet lined with a baking rack and spray some non-stick spray on top of each one. Bake and eat!
Shrimp Po’Boys With Creole Remoulade Sauce
Ingredients
For Remoulade Sauce
- 2 Tablespoon mayonnaise
- 1 Teaspoon creole seasoning
- 1 minced garlic
- 1 Tablespoon capers drained
- 1 Teaspoon grain mustard mustard
- 1 Tablespoon fresh squeezed lime juice
- Hot Sauce A few Dashes, optional
- Salt and Pepper
For Shrimp
- 1 lb. Shrimp peeled and deveined
- 1/2 Cup Milk
- 1 Egg beaten
- 2 Teaspoons Creole Seasoning
- 1 Cup Cornmeal
- Nonstick spray
For Sandwiches
- 4 Hoagie Rolls toasted
- Watercress a bunch, chopped
- 2 Tomatoes sliced
Instructions
For Remoulade Sauce
- Combine all ingredients together in a bowl. Check for seasoning and refrigerate until needed
For Shrimp
- Preheat Oven to 450 Degrees Fahrenheit
- Mix milk, egg, 1 teaspoon of creole seasoning, salt and pepper in a shallow bowl. Place shrimp and let them soak for 10 to 15 minutes
- Remove shrimp from liquid with a slotted spoon and shake until the excess liquid falls off
- In a zip top bag, place the cornmeal, creole seasoning, salt, and pepper. Add the shrimp. Close the bag and shake it on all sides until all the shrimp are coated
- Grab a sheet pan and line it with a baking rack. Spray nonstick spray on the rack and add the shrimp. Spray nonstick spray on each of the shrimp
- Bake for 5 minutes. Turn, and Bake for another 5 minutes
- Remove from the oven
Assembly
- Grab a hoagie roll. Place watercress and tomatoes inside.
- Add the shrimp and top with Remoulade Sauce
- Enjoy!
Nutrition
If you love this sandwich for the summer, try some more recipes you will love:
Easy Philly Cheese Steak Sandwiches
Open Faced Ham & Cheese Sandwich
Leave a Reply