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Shrimp Po'Boy Sandwich

Shrimp Po'Boy Sandwich Recipe

This classic New Orleans Po'Boy Sandwich is this battered shrimp version, served on a lightly toasted garlic French roll, filled with shredded lettuce, fresh sliced tomatoes, and an irresistible homemade remoulade sauce. 
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 4 sandwiches
Calories 1163 kcal

Ingredients
  

  • Vegetable oil for frying
  • 1 1/2 - 2 pounds medium shrimp peeled deveined
  • 3/4 cup flour
  • 1/4 cup corn meal
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon cayeene pepper
  • 1/4 teaspoon coarse black pepper
  • 1 cup buttermilk
  • 1 Large egg
  • 4 French Rolls split and hinged
  • 4 Tablespoons melted butter
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 cups thinly shredded ice berg lettuce
  • 2 large tomatoes sliced

Remoulade Sauce

  • 1 1/4 cup mayonnaise
  • 1/4 cup Dijon Mustard
  • 1/2 Tablespoon paprika
  • 1/2 teaspoon Creole seasoning add more to taste
  • 1 - 2 teaspoon prepared horseradish
  • 3 Tablespoon sweet pickle relish
  • 1/2 teaspoon hot sauce preferably Tabasco
  • 2 cloves garlic minced and smashed
  • 2 green onions thinly sliced and chopped
  • 1/2 lemon juiced
  • 1 Tablespoon chopped fresh parsley
  • 2 teaspoon chopped capers optional

Instructions
 

  • Combine butter and garlic powder. Spread on inside of split rolls. Toast on hot griddle butter side down until brown. Remove and set aside.
  • Remoulade Sauce: In a medium bowl combine all the remoulade ingredients until well mixed. Cover and chill.
  • Heat one inch of oil in medium size skillet or 2 quart sauce pan until 350°.
  • Mix Flour, corn meal, garlic powder, onion powder and cayenne powder in shallow dish. In a separate bowl combine buttermilk and egg.
  • Place prepared shrimp in buttermilk mixture. In small batches, remove shrimp and allow excess buttermilk to drip off, back into the bowl. Dredge shirmp in flour/corn meal mixture. Fry shrimp in batches until golden brown, approx. 4 minutes, turning as needed.
  • Place cooked shirmp on paper towel lined dish as you continue to prepare remaining shrimp.
  • Spread remoulade sauce on all 4 rolls. On one side of roll top with shredded lettuce, on the other side sliced tomatoes. Top with shrimp down the center of French Rolls on top of lettuce and tomatoes. Drizzle with additional remoulade if desired.

Nutrition

Serving: 1sandwichCalories: 1163kcalCarbohydrates: 57gProtein: 64gFat: 75gSaturated Fat: 18gPolyunsaturated Fat: 54gTrans Fat: 1gCholesterol: 587mgSodium: 3664mgFiber: 6gSugar: 11g
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