I made Shrimp Po’ Boy’s for a recent get together with friends, and it was a HUGE hit!! I must admit I’ve never had a Po’ Boy, shrimp, seafood, beef or otherwise, but this one turned out down right delicious.
I had gotten a couple extra piece’s of shrimp for my dinner the next day and I made the shrimp the same way, but served it with creamy polenta.
So you get both recipes in one blog 🙂
You can also I serve this shrimp with just the Remoulade sauce at party, I just love the light crispy coating on the shrimp. Also would be great on a salad too, summer is coming and this would be a quick addition to a great refreshing summer salad.
Now I used large 16/20 shrimp 4-5 per person, I also used ciabatta rolls, you can use any fluffy crusted bread or roll.
Or you could also serve these as sliders on slider buns, one piece of shrimp is diffidently a nice size for this different party appetizer
First you need a Remoulade sauce/slaw, this usually starts with mayonnaise, then after that its your own taste buds that will take you to the end. Just Wikipedia it, it will tell you were to begin and give you ideas on what to add…here’s mine
Add spices, flour and cornstarch together whisk,
then whisk egg & milk together
Divide flour mixture into 2 dishes
dredge shrimp in first flour dish, then into egg,
then into 2nd flour dish
get your oil hot, about 350 degrees to know your oil is hot and ready
take the end of a wooden spoon
press to bottom of skillet if it
sizzles then you know it hot and ready
add shrimp and cook for about 30 seconds each side
Place them on a paper towel
Remoulade Sauce/slaw ingredients
Slice cabbage or lettuce thinly in a small bowl add Remoulade
You can use pre cut as well sauce ingredients, mix to combine
add in cabbage/lettuce mix together
Slice roll add some of the slaw
top with the shrimp and top of roll
1 cup Hellmann’s Mayonnaise
3 tbsp. horseradish
1 1/2 tsp. garlic powder
4 tbsp. lemon juice
1 tsp. each kosher salt and white pepper
3 tbsp. sweet pickle relish
2 1/4 tsp. paprika
Mix all together and refrigerate until ready.
I take 1 bag of shredded lettuce, or if you like more of a “crunch” then use a bag of angel hair cabbage, or thinly slice it off the heads, place it in a large bowl and add about half to 3/4 of the remoulade sauce, toss to fully combine. Keep the rest of the sauce if you like more on your sandwich.
Peel and devein shrimp, tails off, just as much shrimp as you want to make for each sandwich.
1/2 cup each all-purpose flour and cornstarch
4 tsp. each cayenne pepper, onion powder, garlic powder and paprika
2 tsp. kosher salt
2 tbsp. half and half
Oil for cooking
Whisk together flour, cornstarch, cayenne, onion/garlic powder, paprika and salt in a medium bowl, divide mixture into 2 shallow dishes, in another shallow dish whisk eggs and half n half together.
In a medium/large skillet add enough oil so it will come up half way to the side of the shrimp. Heat over medium high heat, (adjust heat as cooking so not to burn).
Once oil is hot, take shrimp and coat them in the first dish of flour mixture, then dip them into the egg wash, then into the other dish of the flour mixture, coating evenly.
Carefully place them into the hot oil and cook on each side for maybe only 30 seconds each side. Shrimp cooks quickly, so you want to work fast not too ever cook the shrimp.
Once cooked place on a platter lined with paper towels.
To make a Po’ Boy
Cut your roll or bun in half, on bottom piece layer some lettuce/cabbage mixture and top with the shrimp, if you want to add a little more remoulade sauce on top then do it, top with other half of the roll.
Grab a cold beer (if you like that) or some cold Iced Tea or Lemonade and dig your chops right in…yummmmmm
Now for the Shrimp with Polenta
Ingredients for Polenta
once the water/broth comes to a boil whisk in polenta
add butter and let cook for 30 minutes it will look like this
The stir in cream cheese
until fully combined and creamy
serve with shrimp
Shrimp with Polenta
Use recipe above for shrimp 3 or 4 shrimp per person
2 cups water or broth (chicken or veggie)
1/2 cup polenta
2 tbsp. butter
4 oz. cream cheese
In a medium sauce pan add water and bring to a boil medium high heat, then quickly whisk in polenta until it has been fully incorporated. Reduce the heat to low simmer, add butter and allow potenta to cook uncovered for 30 minutes, stirring occasionally. Then stir in cream cheese (marscarpone cheese can be used as well), season with salt, stir until cream cheese in fully incorporated and creamy.
You can serve with just like I did above or serve as a side with the shrimp and some delicious grilled or roasted asparagus, what a great summer dinner!!!