Dive into the tantalizing realm of flavors with the iconic Louisiana dish, shrimp remoulade poboys. Prepare to embark on a culinary journey where crispy French bread embraces a succulent symphony of plump shrimp, coated in a luscious remoulade sauce. This symphony of textures and flavors will ignite your taste buds, making every bite an unforgettable experience. As you delve into the world of shrimp remoulade poboys, discover the secrets to creating the perfect sandwich that will transport you to the heart of New Orleans.
Here are our top 9 tried and tested recipes!
SHRIMP PO' BOYS
Crispy fried shrimp sandwiches are served piping hot with a spicy and tangy remoulade sauce.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 4
Number Of Ingredients 16
Steps:
- Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
- Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.
Nutrition Facts : Calories 1257.4 calories, Carbohydrate 127.3 g, Cholesterol 525.5 mg, Fat 50 g, Fiber 5.3 g, Protein 73.2 g, SaturatedFat 13.9 g, Sodium 2640.7 mg, Sugar 5.3 g
SHRIMP PO'BOYS WITH REMOULADE
A po'boy is a classic sandwich from Louisiana which typically features fried shrimp, lettuce, tomato and a zesty remoulade on a roll. This is my lightened-up version, which features air-fried crispy shrimp, but all the same fixin's. You'll never believe this dish is lightened up, and it's a total flavor explosion! Impress your family with these easy to make and delicious shrimp po'boys with remoulade.
Provided by Stephanie
Categories dinner lunch Main Course
Number Of Ingredients 24
Steps:
- Prepare 3 bowls for your dredging station.
- In the first bowl, combine the flour with the spices (paprika, cayenne, garlic powder, ground mustard powder, salt, and pepper).
- In the second bowl, combine the milk and the vinegar to create a buttermilk.
- In the third bowl add the cornflake crumbs.
- Dip each shrimp into the flour, toss to coat, then dip into the milk mixture, then coat in the cornflake crumbs.
- Spray the bottom of an air fryer with cooking spray and add a layer of shrimp, spray the tops with more cooking spray.
- Air fry at 400F for 10 minutes, flip them halfway and spray the tops again. You can also do this in a convection oven at 400F using the same method.
- Combine ingredients for the remoulade.
- Add 1 tablespoon of remoulade on each roll.
- Add shredded lettuce, sliced tomato, and the shrimp. Top with remaining remoulade.
Nutrition Facts : ServingSize 1 sandwich (4-5 shrimp, lettuce, tomato, bun, and 2 tbsp remoulade), Calories 488 kcal, Carbohydrate 69 g, Protein 36 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 291 mg, Sodium 1723 mg, Fiber 4 g, Sugar 13 g
CRISPY SHRIMP PO' BOY WITH SPICY REMOULADE
Steps:
- Fill a deep-fryer or large Dutch oven with several inches of oil and slowly bring it to 375 degrees F over medium-high heat. Line a sheet pan with paper towels and set aside. Sprinkle the shrimp with the garlic powder, paprika and some salt and pepper.
- Place the flour, egg and panko in separate shallow bowls. Toss the shrimp in the flour, then the egg (allow excess to drip off). Finally, toss the shrimp in the panko.
- Deep fry the shrimp until golden brown, 6 to 8 minutes.
- Remove the shrimp with a slotted spoon and drain on the paper towels.
- Whisk together the mayonnaise, sriracha and capers in a small bowl and season to taste with salt and pepper. Set aside.
- Sprinkle the tomato slices on both sides with salt and pepper.
- Heat a grill pan over medium heat. Brush the inside of the ciabatta rolls with olive oil and sprinkle with salt and pepper. Grill until golden brown, 1 to 2 minutes.
- Spread some spicy remoulade on both sides of the rolls. Place the Muenster on the bottom of the bread.
- Arrange 3 fried shrimp on each sandwich and top each with 2 tomato slices and a small handful of shredded lettuce.
- Top with the tops of the bread. Skewer both end with sandwich picks and slice in half. Serve immediately.
SHRIMP REMOULADE PO'BOYS
Make and share this Shrimp Remoulade Po'boys recipe from Food.com.
Provided by rickoholic83
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To prepare sauce, combine first 11 ingredients in a medium bowl. Cover and chill.
- Prepare grill.
- Thread shrimp onto 4 (10-inch) skewers.
- Place skewers on a grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done.
- Preheat oven to 350 degrees.
- Hollow out bread halves, leaving a 1-inch thick shell.
- Place bread on a baking sheet; bake at 350 degrees for 5 minutes.
- Place 1/4 cup lettuce, 1/4 cup tomato and 6 shrimp in bottom half of each loaf.
- Spoon 1/4 cup sauce over each sandwich. Cover with top bread halves.
Nutrition Facts : Calories 304.6, Fat 8.3, SaturatedFat 1.4, Cholesterol 52.4, Sodium 822, Carbohydrate 44.6, Fiber 2.7, Sugar 6.8, Protein 13.5
SHRIMP PO'BOY
Many believe that brothers Benny and Clovis Martin created the first version of a po'boy as a free meal for striking New Orleans streetcar drivers in 1929. According to legend, the Martins would say "Here comes another poor boy!" when someone approached for a sandwich, which was half a French bread loaf stuffed with fillings like fried shrimp and oysters.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 shrimp po'boys
Number Of Ingredients 15
Steps:
- Make the shrimp: Whisk the flour, cornmeal, Cajun seasoning, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Stir together the milk and hot sauce in a large bowl; add the shrimp. Working in batches, remove the shrimp from the milk mixture, letting the excess drip off, and add to the bowl with the flour mixture; toss to coat. Transfer to a plate and refrigerate 15 minutes to let the coating set.
- Meanwhile, make the rémoulade: Combine the mayonnaise, pickles, shallot and hot sauce in a small bowl; season with salt and pepper.
- Fry the shrimp: Line a baking sheet with paper towels. Preheat the oven to 350˚ F. Heat 2 inches of vegetable oil in a large heavy pot over medium heat until a deep-fry thermometer registers 360˚ F. Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes. Remove to the prepared baking sheet with a slotted spoon; season with salt. Adjust the heat as needed between batches.
- Meanwhile, put the rolls on a baking sheet and bake until toasted, about 5 minutes. Spread the rémoulade on the cut sides and fill with lettuce, the shrimp and tomatoes. Serve with more hot sauce.
SHRIMP PO'BOYS WITH REMOULADE SAUCE
With its tangy remoulade sauce, a cornmeal-crusted shrimp po'boy is a taste rightout of Louisiana's French Quarter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Yield Makes 4
Number Of Ingredients 18
Steps:
- Make shrimp: Season shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. Whisk together flour and cayenne in a small bowl; season with salt and pepper. Whisk together egg and 2 tablespoons water in a second small bowl. Put the cornmeal in a third small bowl. Set aside.
- Pour peanut oil into a medium saucepan to a depth of about 3 inches. Heat over medium heat until a deep-fry thermometer registers 365 degrees. Working in small batches, dredge shrimp in flour mixture and then egg wash; lightly dip in cornmeal to cover completely.
- In small batches, fry dredged shrimp, turning once, until golden, about 3 minutes total. Transfer with a slotted spoon to paper towels to drain. (Adjust heat between batches as necessary to keep oil at a steady temperature.)
- Make remoulade: Blend yolks, lemon juice, cornichons, capers, herbs, anchovy fillet, 1/4 teaspoon salt, and pepper to taste in a blender until smooth. With blender running, pour in vegetable oil in a slow, steady stream; blend until emulsified.
- Make sandwiches: Spread some of the remoulade on inside of baguette pieces. Line with lettuce, and fill with shrimp.
PO' BOY REMOULADE SAUCE
This sauce is perfect for any seafood dish. Excellent for shrimp po' boys. Serve with fried shrimp on a toasted hoagie roll with shredded lettuce and tomato.
Provided by Christina Tabaretti
Categories Sauces
Time 10m
Yield 10
Number Of Ingredients 11
Steps:
- Mix mayonnaise, mustard, ketchup, chives, parsley, garlic, Worcestershire sauce, lemon juice, paprika, cayenne, salt, and pepper together until well combined.
Nutrition Facts : Calories 87 calories, Carbohydrate 1.6 g, Cholesterol 4.2 mg, Fat 9 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.4 g, Sodium 157.3 mg, Sugar 0.8 g
SHRIMP PO'BOY WITH REMOULADE SAUCE
Try this authentic shrimp po'boy with remoulade sauce to get a taste of New Orleans famous cajun cuisine.
Provided by Michelle Figueroa
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the Remoulade Sauce mix together the mayonaise, greens onions, creole mustard, parsley, minced garlic, and horesradish. Cover and chill until ready to serve.
- Peel shrimp, and devein, if desired.
- Combine flour, salt, and pepper. Stir together milk and egg until smooth. Toss shrimp in milk mixture; dredge in flour mixture.
- Pour oil to a depth of 2 inches in a Dutch oven; heat to 375°. Fry shrimp, in batches, 1 to 2 minutes or until golden; drain on wire racks.
- Melt butter; add garlic. Spread cut sides of rolls evenly with butter mixture; place on a large baking sheet.
- Bake at 450° for 8 minutes. Spread cut sides of rolls evenly with Remoulade Sauce. Place shrimp and lettuce on bottom halves of rolls; cover with roll tops.
Nutrition Facts : Calories 1363.5, Fat 96.8, SaturatedFat 23.5, Cholesterol 392.7, Sodium 2565.9, Carbohydrate 79.8, Fiber 3.2, Sugar 5.5, Protein 44.6
QUICK SHRIMP PO'BOYS
Take your taste buds on a trip to New Orleans where the Po'boy sandwich originated. Crispy cornmeal-coated fried shrimp are paired with shredded iceberg lettuce, tomato, and creamy tartar sauce in a soft hoagie rolls. Serve with a jazzy soundtrack!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Stir together 1/4 cup mayonnaise, 2 teaspoons water, and shrimp. In another bowl, combine 1/2 cup mayonnaise, celery, relish, and lemon juice; season with salt and pepper.
- Heat a heavy pot with 2 inches of oil over medium-high until a deep-fry thermometer reads 375 degrees. Season cornmeal with salt and pepper. Remove shrimp from mayo mixture, letting excess drip off; toss in cornmeal mixture. Working in batches, lift shrimp to let excess cornmeal fall off; add to oil. Fry, stirring occasionally, until golden brown, about 2 minutes a batch. Transfer to a wire rack set over a baking sheet; season with salt. Lightly toast rolls; spread split sides with remoulade. Top with lettuce, tomato, and shrimp; serve with hot sauce and a squeeze of lemon.
Tips:
- Use fresh, high-quality ingredients. This will make all the difference in the taste of your po'boys.
- Don't overcook the shrimp. Shrimp cook quickly, so be careful not to overcook them or they will become tough.
- Make sure the remoulade sauce is well-seasoned. The remoulade sauce is the key to a great po'boy, so make sure it's flavorful and well-balanced.
- Use a good quality bread. The bread is the foundation of a po'boy, so make sure it's sturdy and flavorful.
- Don't be afraid to experiment. There are many different ways to make po'boys, so feel free to experiment with different ingredients and flavors.
Conclusion:
Shrimp remoulade po'boys are a delicious and easy-to-make sandwich that is perfect for any occasion. They are packed with flavor and can be customized to your liking. Whether you like them classic or with a twist, shrimp remoulade po'boys are sure to be a hit.
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