Shrimp Po'boys
No need for a trip to New Orleans to satisfy your Po’boy craving when this recipe rivals the real deal, including homemade Remoulade Sauce and shrimp so tender you’d never know it was frozen.
Recipe - Stillwater Wine & Spirits
Shrimp Po'boys
Prep Time20 Minutes
Servings4
Cook Time15 Minutes
Ingredients
2/3 cup mayonnaise
2 tbsp prepared horseradish
1 tbsp dill pickle juice
2 tsp hot sauce
1 tsp Worcestershire sauce
1/4 tsp pepper
1/2 cup buttermilk, plus 2 tbsp
1 tbsp hot sauce
1 lb. Arctic Shores Large Raw Shrimp, thawed
1 tbsp Cajun seasoning
2 cups flour
1/2 cup cornmeal
3 large eggs
Vegetable oil for frying
4 (8-inch) sub rolls, toasted
2 cups shredded iceberg lettuce
2 large tomatoes, sliced thin
1 cup dill pickle chips
Directions
- For the sauce: Whisk the first six ingredients together in bowl. Set aside.
- For the Po’boys: In a medium bowl, combine 1/2 cup buttermilk and 1 tablespoon hot sauce. Add shrimp and toss to coat. Let sit while you prepare the next steps.
- Set a wire rack in a large, rimmed baking sheet. Whisk 1 1/2 cups flour, cornmeal, and Cajun seasoning together in shallow dish. Whisk eggs, remaining 1/2 cup flour mixture and remaining 2 tablespoons buttermilk together in another shallow bowl.
- Dredge half of the shrimp in the flour mixture and toss to thoroughly coat. Shake off excess, dredge in egg mixture, then return to flour pressing gently to adhere. Transfer shrimp to the wire rack. Repeat with remaining shrimp. Refrigerate 15 minutes.
- Line another large baking sheet with paper towels. Add 1 1/2 inches of oil to large Dutch oven and heat to 350°F. Carefully add half the shrimp to oil. Cook, stirring occasionally, until golden brown, about 4 minutes. Use a slotted spoon to transfer shrimp to the paper towel-lined baking sheet. Return oil to 350°F and repeat with remaining shrimp.
- Spread the sauce generously on both cut sides of each roll. Divide lettuce, tomatoes, pickle chips, and shrimp evenly among rolls and serve.
20 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Directions
- For the sauce: Whisk the first six ingredients together in bowl. Set aside.
- For the Po’boys: In a medium bowl, combine 1/2 cup buttermilk and 1 tablespoon hot sauce. Add shrimp and toss to coat. Let sit while you prepare the next steps.
- Set a wire rack in a large, rimmed baking sheet. Whisk 1 1/2 cups flour, cornmeal, and Cajun seasoning together in shallow dish. Whisk eggs, remaining 1/2 cup flour mixture and remaining 2 tablespoons buttermilk together in another shallow bowl.
- Dredge half of the shrimp in the flour mixture and toss to thoroughly coat. Shake off excess, dredge in egg mixture, then return to flour pressing gently to adhere. Transfer shrimp to the wire rack. Repeat with remaining shrimp. Refrigerate 15 minutes.
- Line another large baking sheet with paper towels. Add 1 1/2 inches of oil to large Dutch oven and heat to 350°F. Carefully add half the shrimp to oil. Cook, stirring occasionally, until golden brown, about 4 minutes. Use a slotted spoon to transfer shrimp to the paper towel-lined baking sheet. Return oil to 350°F and repeat with remaining shrimp.
- Spread the sauce generously on both cut sides of each roll. Divide lettuce, tomatoes, pickle chips, and shrimp evenly among rolls and serve.