Best Shrimp Po’Boy Recipe (With Explainer Video)

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PARADE Chef Jon Ashton Homemade Shrimp Po’Boys with crispy fried shrimp and a creamy remoulade sauce will bring a taste of New Orleans to your kitchen in no time.

There are plenty of NOLA-style classics to replicate at home like okra, feeder bananas, jambalaya, donuts (and hurricane drinks of course), but one of the best summer dishes for a barbecue or barbecue in the garden are the Po’Boys! The sub rolls are coated in sauce, piled with vegetable toppings, then topped with crunchy shrimp for the best bite you’ll have when it comes to a fried fish sandwich.

Keep reading for the best Shrimp Po’Boy sandwich recipe and side dish to serve it.

Related: 10 Best Mardi Gras Food and Drink Recipes

What sauce is on a Shrimp Po’Boy?

Arguably the best part of Po’Boy is the sauce. Remoulade sauce to be exact. Thick, creamy, tangy, this traditional French sauce is made with mayonnaise, garlic, lemon zest, horseradish, Worcestershire sauce, hot sauce and pepper. It’s similar to tartar sauce, but with a pink color.

What sides to serve with Shrimp Po’Boys

Potatoes of all kinds go well with Po’Boys, roasted sweet potato fries. You can also opt for other classic New Orleans sides like Dirty Rice, or go the healthy route with steamed asparagus or broccoli.

And of course, serve these shrimp sammies with lemon slices and extra sauce on the side!

Ingredients Po’Boy Shrimps

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Shrimp brine

  • 3 tablespoons of salt
  • 2 tablespoons of sugar
  • 1 tablespoon creole seasoning
  • 4 cups cold water

Shrimp coating

  • 2 cups all-purpose flour
  • ¼ cup cornmeal
  • 1 tablespoon creole or old bay seasoning
  • 4 large eggs
  • 1 lb large prawns, peeled, deveined and tailed
  • 8 cups vegetable or canola oil, for frying

sandwich assembly

  • 4 8-inch sub rolls, toasted
  • 2 cups shredded iceberg lettuce
  • 3/4 cup remoulade sauce or mayonnaise
  • 3 large tomatoes, cored and thinly sliced
  • 1 cup dill pickle chips, sliced

Remoulade Sauce

  • ⅔ cup mayonnaise
  • 1 clove garlic, crushed in a garlic press
  • 2 teaspoons lemon zest
  • 2 tablespoons prepared horseradish
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon hot sauce
  • ¼ teaspoon pepper

Equipment needed

  • Whip
  • Big bowl
  • Shallow dish
  • Rim baking sheet and wire rack
  • big jar

Related: 50 Best Grilled Shrimp Recipes

How to make remoulade sauce

Whisk together mayonnaise, crushed garlic, lemon zest, horseradish, Worcestershire sauce, hot sauce and pepper in a large bowl. Add a dollop of Po’Boys and serve with extra for dipping on the side.

How to Make Homemade Shrimp Po’boys

1. Whisk together salt, sugar, creole seasoning and cold water in a large bowl.

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2. Dip the shrimp in the brine, cover and refrigerate for 15 minutes.

3. Remove shrimp from brine and pat dry with paper towel.

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4. Whisk together flour, cornmeal and creole seasoning in a shallow dish.

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5. In another bowl, whisk together the eggs and 1/2 cup of the seasoned flour mixture.

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6. Place about a third of the shrimp in the dry flour mixture and toss to coat well. Shake off excess flour mixture. Dip the shrimp in the egg mixture, then return to the dry flour mixture and mix, gently pressing the flour against the shrimp so they adhere.

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7. Transfer shrimp to prepared rimmed baking sheet lined with wire rack. Repeat the procedure with the remaining shrimp. Refrigerate the shrimp for at least 30 minutes to let the flour rehydrate and the coating to stick to the shrimp.

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8. Preheat the oven to 200 degrees. Heat the oil in a large saucepan to 375 degrees. Gently add half of the shrimp to the oil. Cook, stirring occasionally, until golden brown, about 4 minutes.

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9. Using a slotted spoon, transfer the shrimp to a paper towel-lined plate. Place the shrimp on a rimmed baking sheet and keep warm in a preheated 200 F oven. Spread the remoulade sauce evenly on both cut sides of each roll.

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10. Divide the lettuce, tomatoes, pickle chips and shrimp evenly between the rolls. Serve.

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11. Let the oil return to 375 degrees and repeat with the remaining prawns.

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More shrimp recipes to try:

Homemade Shrimp Po’Boys

Ingredients

Shrimp brine:

  • 3 tablespoons salt
  • 2 tablespoons sugar
  • 1 tbsp Creole seasoning
  • 4 cups Cold water

Shrimp coating:

  • 2 cups all purpose flour
  • ¼ cup cornmeal
  • 1 tbsp Creole or old berry seasoning
  • 4 large eggs
  • 1 pound large prawns, peeled, deveined and tailed
  • 8 cups vegetable or canola oil, for frying

Sandwich assembly:

  • 4 (8 inches) sub-rolls, toasted
  • 2 cups shredded iceberg lettuce
  • ¾ cup Remoulade sauce or mayonnaise
  • 3 large tomatoes, cored and thinly sliced
  • 1 cup sliced ​​dill pickle chips

Remoulade Sauce:

  • ⅔ cup Mayonnaise
  • 1 clove of garlic crushed in a garlic press
  • 2 teaspoons lemon zest
  • 2 tablespoons prepared horseradish
  • 1 tbsp Worcestershire sauce
  • 1 tbsp hot sauce
  • ¼ teaspoon pepper
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directions

Shrimp Po’boys:

  1. Whisk together salt, sugar, creole seasoning and cold water in a large bowl. Drop the shrimp into the brine, cover and refrigerate for 15 minutes. Remove the shrimp from the brine and pat them dry with paper towel.

  2. Whisk together flour, cornmeal and creole seasoning in a shallow dish. In another bowl, whisk together the eggs and ½ cup of the seasoned flour mixture.

  3. Place about a third of the shrimp in the dry flour mixture and toss to coat well. Shake off excess flour mixture.

  4. Dip the shrimp in the egg mixture, then return to the dry flour mixture and mix, gently pressing the flour against the shrimp so they adhere.

  5. Transfer shrimp to prepared rimmed baking sheet lined with wire rack. Repeat the procedure with the remaining shrimp.

  6. Refrigerate the shrimp for at least 30 minutes to let the flour rehydrate and the coating to stick to the shrimp.

  7. Preheat oven to 200 degrees. Heat the oil in a large saucepan to 375 degrees. Gently add half of the shrimp to the oil.

  8. Cook, stirring occasionally, until golden brown, about 4 minutes.

  9. Using a slotted spoon, transfer the shrimp to a plate lined with paper towel.

  10. Place the shrimp on a rimmed baking sheet and keep warm in a preheated 200 F oven. Spread the remoulade sauce evenly on both cut sides of each roll.

  11. Divide the lettuce, tomatoes, pickle chips and shrimp evenly between the rolls. Serve.

  12. Let the oil come back to 375 degrees and repeat with the remaining shrimp.

Remoulade Sauce:

  1. Whisk all the ingredients together in a large bowl.

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