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!
Servings 4 Sandwiches
Calories 523kcal
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
Calories: 523kcal | Carbohydrates: 67g | Protein: 35g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 230mg | Sodium: 574mg | Potassium: 676mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1255IU | Vitamin C: 11mg | Calcium: 137mg | Iron: 13mg