The Po’ Boy is a famous sandwich from Louisiana, and probably the best is the fried shrimp Po Boy. Shrimp Po Boy Recipe recipe will show you all the ingredients you will need and exactly how to make the best authentic restaurant quality Shrimp Po Boy. If I can think the quintessential sandwich of New Orleans, it has to be the Shrimp Po Boy. This recipe will show you step-by-step how to make one of the best Shrimp Poor Boy sandwiches you’ve ever tasted. I use only fresh American Gulf shrimp in this recipe. The bread that is used in this image is a fresh Baguette and is buttered and grilled before the condiments, and shrimp are added. In this recipe we will demonstrate how to bread the Shrimp with a mixture of Cajun batter, and Panko breadcrumbs, fry them up Golden Brown and plump. Special attention is placed on making the Remoulade sauce, though often times in New Orleans simple mayonnaise and a pickle is used. But I like mine much better with this spicy dressing Remoulade Sauce.
Ingredients For Cajun Shrimp Po Boy
These are the ingredients you will need if you want to make a incredible Shrimp Po Boy sandwich.The proportions for the ingredients need to be calculated based on how many sandwiches you are make. This recipe is for one colossal Shrimp Po Boy. Let me list all of the ingredients you will need, realize you will probably have some extra Remoulade Sauce, that’s not a problem, because this French-based sauce goes great on most Seafoods.
- 8 large White Texas Gulf Shrimp, peeled, deveined, and cleaned
- 1/4 cup of Louisiana style seafood batter mix.
- 1 egg
- 1/4 cup Panko breadcrumbs
- 2 cups of Canola vegetable oil
- 1/2 tablespoon of Louisiana Tabasco sauce.
- 1/2 tablespoon of Slap Your Mama Cajun seasoning
- 1 10 inch Baguette sub roll
- 1/8 cup shredded Iceberg lettuce
- a few thinly sliced pieces of Tomato
- 1 tablespoon of Butter
Remoulade Sauce Shrimp Po Boy
These are the ingredients you will need for your Remoulade Sauce that will take your Shrimp Po Boy from boring to basically breathtaking..
- 4 tablespoons of Mayonnaise
- 1/2 tablespoon prepared horseradish
- 1/2 tablespoon Cajun mustard
- A splash of Louisiana Tabasco sauce
- 1/2 tablespoon lemon juice
- 1/2 tablespoon pickle juice
- 1/2 tablespoon of Paprika
- 1/2 tablespoon Slap Your Mama Cajun seasoning
- 3 tablespoons of Pickle Relish
Cooking Instructions For Making A Cajun Shrimp Po Boy
This is The Bald Chef’s recipe for Cajun Shrimp Po Boy. There are 3 keys to making a incredible Cajun Shrimp Po Boy sandwich. One the utilization of Gulf shrimp, great bread, and the sauce to drop the shrimp and garnishments off with. So to give you the complete instructions to make the ultimate, or what I call best Cajun Shrimp Po Boy, , we need to start with the sauce. When I say sauce, I mean dressing in the dressing for this Cajun Shrimp Po Boy is a version of the French Remoulade Sauce that is been modified for the Cajun pallet. The instructions to make this sauce are easy, start with the bowl and add 4 tablespoons of Mayonnaise, 1/2 tablespoon prepared horseradish,1/2 tablespoon Worcestershire Sauce, 1/2 tablespoon Cajun mustard, 1/2 tablespoon lemon juice, 1/2 tablespoon pickle juice, 1/2 tablespoon of Paprika, 1/2 tablespoon Slap Your Mama Cajun seasoning, and 3 tablespoons of Pickle Relish. Mix all these ingredients together and you will create a classic Cajun Remoulade Sauce to place on to your Cajun Shrimp Po Boy.Now that we have prepared are dressing ,let’s move on to the main event the frying of the shrimp.The 1st thing you should consider when undertaking the preparation of a true Louisiana Shrimp Po Boy is the shrimp itself. The shrimp used in this recipe to be American Gulf white shrimp, do not use imported shrimp for this recipe. And for a further note to create the best Shrimp Po Boy use only 30 count shrimp or larger. The shrimp need to the shelled, washed, and de-viened. After you have prepared the shrimp, you need to prepare the breading. I recommend using a Cajun brand of beer battered breading mix, mix it up to instructions, but add one egg for richness. Take your shrimp and place it in the bowl of the prepared Cajun batter. Drain the battery off from the shrimp, and sprinkle on some Panko bread crumbs to make the perfect breading for your shrimp. Take your French Baguette sub roll, cut it with a serrated knife and butter up the sub roll.heat your stove to medium-high, place a fry pan under the stove and layout the buttered Baguette for Browning on the frypan. Once the French Baguette is browned, remove it and place it on a plate. In the frypan add 2 cups of canola oil and bring it up to 350°. At this point when the oil is hot place your breaded shrimp into the boiling oil. Cook this shrimp until it’s in Golden Brown, when it is ready remove this shrimp and place it on a paper towel. Your lettuce and tomato should be prepared to assemble the sandwich. Take your buttered and browned French Baguette and over stuff it with the Cajun shrimp,and add a generous amount of your Remoulade Sauce. Doll this sandwich up with lettuce and tomato, cut in half, and enjoy this Louisiana classic the Cajun Shrimp Po Boy