I promise this is one of the best shrimp Po’ Boy sandwiches you will ever eat. Remove from oil and drain on paper towels.Īssemble the Po’ Boys on French bread top with shredded lettuce, tomato, and prepared remoulade sauce. Serve our Jalapeno Hushpuppies on the side!ĭeep fry the shrimp for 2 to 3 minutes until golden brown.
We always buy it there. Do this in batches until all the shrimp are coated. Olive Oil 1 loaf French bread (Our seafood market has yummy fresh bread. Remove a few shrimp from the buttermilk, toss in the dry mixture and shake off excess. Preheat the oil in a deep fryer or large pot to 350 degrees F. In another bowl whisk the cornmeal, flour, creole seasoning, and pepper. Mix buttermilk and creole seasoning in a medium bowl, add the shrimp, and set aside. How can you go wrong? Prepare the sauce and refrigerate while preparing the shrimp and toppings.
#Shrimp po boy plus#
Simple and quick to prepare plus absolutely mouth-watering. I can’t believe I just admitted that to you. I have to confess and say this shrimp Po’ Boy was better than our favorite restaurant’s sandwich. This dish was another we tried in our new, ever dreaded deep dryer. Try our Beer Battered Fish! Shrimp Po’ Boy Unless I feel like the place couldn’t measure up. If someone else at the table orders something different I try it but refuse to order different for myself.ĭo you have a restaurant favorite entree? Somewhere you refuse to order anything but your go-to dish?Īctually, if we go to another restaurant that also serves fried shrimp Po’ Boys that’s what I usually order too. I have absolutely never ordered any other entree. The crust is super light and crispy the seasoning blend perfect! I was more than happy with this recipe and will make it over and over!! Also I did try a homemade remoulade sauce as suggested from the epicurious website.My all-time FAVORITE sandwich is the shrimp Po’ Boy! Our favorite restaurant in town is Cajun and I always order the fried shrimp Po’ Boy. I am amazed over this recipe!!! I made it for a family party,and received compliments from everyone. I've eaten my share over the years,and wanted to try them at home. This was my first attempt at making po'boys. Pop open an Abita beer and enjoy! Repeat as often as possible. Toast the cut bread on the grill just a bit. Put the shrimp, then the lettuce, then the tomato, then the pickles. Ketchup is also traditional for most folks. USE GULF SHRIMP- the best in the world, safe and delicious! Plus make sure the oil temperature is just right.Īlso important, use mayo, not remoulade sauce for a REAL poboy. Haven't yet tried this, but I must comment.Tabasco is the only hot sauce to use if you want traditional Po' Boys. I can't get it here in OKC, so I brought home a couple big bottles.LOVE IT! Will definately make these many more times! Reminder of a great vacation.
But Crystal's hot sauce was pretty much the only hot sauce offered. Mayo was only served on the meat ones, not the seafood one's. Made these last night.AWESOME! I was in New Orleans last week and ate at least a dozen poboys. I will have to try this again either with new cornmeal or another batter. adding this to our once a month dinner list. This is a fan in our family!! Great taste and flavor. It was just me and my husband so we had a lot of left over fried shrimp, we were popping them as snacks for the next fews days. Enjoyed the Crystal hot sauce! Make the remoulade you will not be disappointed. I made this last night and my husband and I loved the sandwich! I will definitely make this again. but could someone tell me which remoulade they used? I'm guessing it is the one with capers, and we love capers! I haven't tried this yet, but absolutely cant wait to next week! Thanks everybody for the reviews. Sure wish the recipe specified WHICH remoulade recipe on bon appetit they are referring to there are two pages of remoulade recipes there. Perfection - baked the shrimp for 10 minutes before sauteing so not as greasy - divine!!! Add blackening seasoning and toss again to coat. Toss peeled and deveined shrimp with the olive oil. In a small bowl, mix together the blackening seasoning ingredients (paprika, chili powder, brown sugar, cumin, garlic powder, salt, and pepper). I found this recipe earlier today and decided to make it, as I had just taken some shrimp out of the freezer. Put on top of po boys right before eating.