I pretty much love anything that has to do with shrimp and that
definitely includes these po'boys.
definitely includes these po'boys.
Doesn't this look good!!!
They're fairly traditional with just a touch of spiciness added for kick.
The coating on the shrimp is not heavy and has a great crunch from the cornstarch.
The remoulade sauce with the horseradish adds the perfect finish.
Did I mention how easy they are to make? True story!
Shrimp Po' Boys
4 sandwiches
Remoulade sauce:
½ cup mayonnaise, light works well
2 tbsp spicy brown mustard
1/2 tsp garlic powder
1½ tsp pickle juice or lemon
1 tsp prepared horseradish
4 sandwiches
Remoulade sauce:
½ cup mayonnaise, light works well
2 tbsp spicy brown mustard
1/2 tsp garlic powder
1½ tsp pickle juice or lemon
1 tsp prepared horseradish
1/2 tsp smoked paprika
Pinch cayenne pepper
Sandwiches:
1 lb medium-large shrimp, peeled (remove tails) and deveined
Pinch cayenne pepper
Sandwiches:
1 lb medium-large shrimp, peeled (remove tails) and deveined
Milk, to cover shrimp
2 tbsp olive oil
2 tbsp olive oil
1 tbsp butter
1 tbsp old bay seasoning
1 tbsp old bay seasoning
2 tbsp cornstarch
Sub Rolls
Romaine lettuce
Sliced tomato
Place shrimp in a bowl and cover with milk. Place in the refrigerator for at least 10 minutes.
Sub Rolls
Romaine lettuce
Sliced tomato
Place shrimp in a bowl and cover with milk. Place in the refrigerator for at least 10 minutes.
In a medium size bowl, combine ingredients for sauce.
Stir to mix and store in fridge until needed
Heat the olive oil and butter in a large skillet over
medium heat.
Stir together Old Bay and cornstarch. Place into a gallon
size plastic bag. Remove shrimp from the milk and place onto a paper towel lined
plate or bowl to drain slightly. Place shrimp into plastic bag and shake to
coat evenly.
Place shrimp into heated skillet in a single layer, don’t
crowd shrimp, and cook for 2-3 minutes per side. Remove from skillet.
Whoa.. This looks delicious! Anything with shrimp, and I go crazy. I love it! YUM!
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