Cajun Shrimp Po' Boy. This Irresistible Shrimp Po'Boy has crispy cajun fried shrimp piled on a french baguette and topped with a creole inspired creamy remoulade sauce! This Authentic New Orleans Shrimp Po' Boy with Creole Remoulade Sauce will knock your socks off! The Shrimp Po Boy is the ultimate sandwich for seafood lovers!
Workers who were on strike against a streetcar.
Categories: American Cajun Sandwich Sauce Recipes Shellfish Recipes Shrimp.
Quick & Easy Highly Rated Healthy Surprise Me.
You can cook Cajun Shrimp Po' Boy using 18 ingredients and 7 steps. Here is how you cook that.
Ingredients of Cajun Shrimp Po' Boy
- It's 1 of Brioche Sub (60 grams is ideal).
- It's 1/8 of Iceberg Lettuce.
- Prepare 1 of Large Fresh Tomato (On Vine Is Best).
- You need 3 of Large Shrimp/Prawn (I Prefer Black, Atlantic Prawns).
- It's 1/4 of White Cabbage.
- You need 4/5 of Cornichons (Dill If Possible, Use 1 Gherkin If Cornichons Unavalible).
- Prepare 4/5 of Limes.
- Prepare 1 Bunch of Corriander.
- It's 1 1/2 Cup of Mayonaise.
- Prepare 1/4 Cup of Djon Mustard.
- It's 1 Tbsp of Paprika.
- Prepare 100 Grams of Cajun Seasoning.
- It's 2 Tsp of Horse Radish.
- You need 1 Tsp of Pickle Juice.
- You need 1 Tsp of Hot Sauce (Louisiana Is My Preference).
- You need 1 Clove of Crushed Garlic.
- You need 250 Ml of Buttermilk.
- Prepare 200 Grams of Flour.
Like and subscribe for more easy recipes Full ingredient list Shrimp Po boy sandwich recipe. Cajun and creole food Ingredients - Shrimp - French. This shrimp po boy recipe is made a little healthier with lightly breaded, pan fried shrimp and and topped with homemade cajun remoulade sauce. I'm going to be completely honest here, the first time I ever had a shrimp po boy was when I started developing this recipe.
Cajun Shrimp Po' Boy instructions
- Make The Louisiana Remoulade Sauce In Advance So That It Has Time To Let All The Flavours Marry. (The Night Before Is Ideal) Take Your Mayonaise, Mustard, Paprika, 1 Tsp Cajun Seasoning, Horseradish, Pickle Juice, Hot Sauce And Garlic And Mix Well..
- For The White Cabbage Remoulade: Finely Shred The White Cabbage And Mix Through The Cornichon, 1/4 Cup Of Mayonaise And The Juice Of 3 Or 4 Limes. Taste As You Mix And Balance To Preference. Keep In The Fridge..
- Shred The Lettuce And Slice The Tomato. Keep In The Fridge..
- Mix Your Flour And Cajun Seasoning Together. This Will Be The Coating (Dredge) For Your Buttermilk Batter..
- Dip 3 Prawns/Shrimp Into The Buttermilk Then Toss In The Cajun Dredge Making Sure You Shake Off Any Excess Buttermilk. Deep Fry Until Golden..
- Cut The Brioche Top To Bottom, Legnth Ways Leaving A Hinge And Lightly Toast..
- Lightly Dress The Bun With The Louisiana Remoulade Sauce. Lay 3 Slices Of Tomato Along One Side With Some Lettuce. Lay Some White Cabbage Remoulade On The Other Side. Place The Fried Shrimp/Prawn Down The Centre. Lightly Dress The Top With Some More Louisiana Remoulade. Garnish with Chopped Corriander And A Lime Wedge..
Dredge the shrimp in the flour, followed by the egg and finally coat with the panko, shaking off any excess in between dredges. Drain the shrimp on paper towel-lined plate and season with salt. Add the garlic to the melted butter. These Cajun Shrimp Po'Boys are one of those recipes. Back when I created my Creole Shrimp Nachos, I honestly fell in love. or was it lust. maybe both *shrugs* all I know it was awesome.
