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Shrimp Po’Boys With Creole Remoulade Sauce
Shrimp Po'boys - served with a delicious creole Remoulade sauce. Shrimp is battered in cornmeal and oven fried to perfection. Perfect for parties or dinner!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 Sandwiches
Ingredients
For Remoulade Sauce
- 2 Tablespoon Mayonnaise
- 1 Teaspoon of creole seasoning
- 1 minced garlic
- 1 Tablespoon capers drained
- 1 Teaspoon of Grain Mustard mustard
- 1 Tablespoon fresh squeezed lime juice
- A few Dashes of Hot Sauce optional
- Salt and Pepper
For Shrimp
- 1 lb. of Shrimp peeled and deveined
- 1/2 Cup of Milk
- 1 Egg beaten
- 2 Teaspoons of Creole Seasoning
- 1 Cup of Cornmeal
- Nonstick spray
For Sandwiches
- 4 Hoagie Rolls toasted
- A Bunch of Watercress chopped
- 2 Tomatoes sliced
Instructions
For Remoulade Sauce
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Combine all ingredients together in a bowl. Check for seasoning and refrigerate until needed
For Shrimp
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Preheat Oven to 450 Degrees Fahrenheit
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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
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Remove shrimp from liquid with a slotted spoon and shake until the excess liquid falls off
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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
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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
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Bake for 5 minutes. Turn, and Bake for another 5 minutes
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Remove from the oven
Assembly
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Grab a hoagie roll. Place watercress and tomatoes inside.
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Add the shrimp and top with Remoulade Sauce
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Enjoy!