Saturday, June 18, 2011

Shrimp Po' Boy Sandwiches

After having po' boys at Stan's Place (on Atlantic Ave) a while back, I was determined to make them for us at home.  After trying this recipe out a few years ago, it is now one of my go-to work night meals.  It is easy, cheap and perfect for any number of people.  It is definitely one of Andy's favorites and he is always asking when we are going to have them again.

I love this recipe because the remoulade sauce makes more than enough for just 2 servings, so I store it in the fridge and have it on hand for next time.  Same with the flour mixture.  I usually only use half and keep the remainder in a tupperware with the spices.  That way, next time I'm making po' boys, half the work is already done.  Also keep in mind, these are spicy little suckers, so if you like less spice, you can always cut it down.

Servings:  2 (with extra sauce and flour mixture)


  • Remoulade sauce
    • 4 ounces mayonnaise (1/2 cup)
    • 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
  • Shrimp & Sandwich
    • 10-12 medium shrimp (5-6 per sandwich) - clean and deveined
    • oil (for frying, enough to fry shrimp in)
    • 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
    • 2 rolls (French bread or Ciabatta) - lightly toasted
    • lettuce
    • tomato - sliced

1.  Combine all ingredients for the remoulade sauce in a large bowl and whisk until combined.  Refrigerate.

2.  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.

3.  Moving left to right, coat each shrimp first in flour (first bowl), then in egg wash (2nd bowl), and last in flour again (3rd bowl).  You want them to be coated evenly.

4.  Heat the oil until a drop of flour placed in the pan sizzles.

5.  Carefully place each shrimp into the oil.  Cook until browned on both sides (a few minutes).

6.  Prepare bread, lettuce and tomatoes.  I like to lightly toast my rolls so they do not get soggy with sauce.  Generously spread remoulade sauce on roll.  Add shrimp, top with lettuce and tomato, and enjoy!

1 comment:

Ms_Jank said...

MMMM....looks delicious! I made shrimp over rice last night, using the ESSENCE =)