Name: New Orleans Shrimp Po Boy
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 6 -8 medium shrimp, per sandwich; Peanut oil (for frying, enough to cover shrimp); 1/2 cup all-purpose flour; 1 egg; 1/2 cup milk; salt; pepper; 2 teaspoons cayenne pepper; 2 teaspoons onion powder; 2 teaspoons garlic powder; 2 teaspoons paprika; Remoulade sauce:; 4 ounces mayonnaise; 1 tablespoon horseradish; 1 tablespoon pickled relish; 1/2 teaspoon salt; 1/2 teaspoon white pepper; 1/2 teaspoon garlic powder; 1 teaspoon paprika; 2 tablespoons lemon juice

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Recipe for New Orleans Shrimp Po Boy – Po Boys are a New Orleans staple. Buy some good crusty French Bread, not the soft stuff.

New Orleans Shrimp Po Boy

October 4, 2019

by Lily in Kitchen

Category Seafood

Po Boys are a New Orleans staple. Buy some good crusty French Bread, not the soft stuff.

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Ingredients

6 -8 medium shrimp, per sandwich
Peanut oil (for frying, enough to cover shrimp)
1/2 cup all-purpose flour
1 egg
1/2 cup milk
salt
pepper
2 teaspoons cayenne pepper
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons paprika

Remoulade sauce:

4 ounces mayonnaise
1 tablespoon horseradish
1 tablespoon pickled relish
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1 teaspoon paprika
2 tablespoons lemon juice

Instructions

Take the ingredients for the Remoulade Sauce: Mayonnaise, horseradish, pickled relish, salt, white pepper, garlic powder, paprika,lemon juice.
Combine all ingredients in a large bowl and whisk until combined. Refrigerate.
Clean and devein 6-8 medium shrimp. Prepare 3 bowls. Add salt, pepper, and all other spices to the flour. Divide the flour between the first two bowls. Combine and beat the egg and milk in the third bowl. Arrange the bowls so you have flour, egg wash, and flour.
Heat the oil until a drop of flour placed in the pan dances around. Working left to right and starting with the left hand, coat the shrimp with flour from the first bowl and place into the egg wash. Using the right hand, remove the shrimp from the egg wash and place in the last bowl of flour. Coat evenly and carefully place into oil. Cook until browned on both sides.
Serve with remoulade sauce on Ciabatta bread “dressed” with lettuce and tomato.

Recipes

New Orleans Shrimp Po Boy

New Orleans Shrimp Po Boy

Ingredients

Remoulade sauce:

Instructions

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