Saucepan@saucepan · Shared this recipeFollowCajun · lunchShrimp Po Boy SandwichA classic Louisiana sandwich with crispy fried shrimp, tangy remoulade, and fresh toppings on toasted French bread.total1 hr 15 minprep25 mincook20 minservings4Original recipe on coleycooks.comKeep this recipeAdd a copy of Shrimp Po Boy Sandwich to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients4 servingsBack to 4 servings0.5 cup mayonnaise2 tbsp Creole mustard2 tsp prepared horseradish1 tbsp ketchup2 tsp hot sauce, Suggested: Crystal or Tabasco1.5 tsp Worcestershire sauce1 tbsp lemon juice0.5 tsp salt0.5 tsp Cajun seasoning0.25 tsp black pepper1 cup milk2 tbsp hot sauce0.5 tsp cayenne pepper1 tbsp cajun seasoning1.5 lb shrimp ), peeled and deveined (I used colossal but any size can be used1.5 cup all-purpose flour1 tbsp cajun seasoning1 tsp cayenne peppercanola oil, for frying1 large French bread, cut into four sections or 4 individual hoagie rolls0.25 head iceberg lettuce, shredded1 tomato, sliced0.5 red onion, thinly sliced1 cup dill pickle chips, about 4-5 per sandwichsalt and black pepper, for seasoning tomatoeslemon wedges for serving, optionalStepsClear checksTap an ingredient or step to check it off.1Step 1: In a small bowl, whisk together the mayonnaise, Creole mustard, horseradish, ketchup, hot sauce, Worcestershire sauce, lemon juice, salt, and black pepper. Cover and refrigerate until ready to use.2Step 2: In a medium bowl, whisk together the milk, hot sauce, cayenne pepper, and Cajun seasoning.3Step 3: Add the shrimp, making sure they are fully submerged. Cover and refrigerate for at least 30 minutes, but no more than 1 hour.4Step 4: In a shallow dish, whisk together the flour, Cajun seasoning, and cayenne pepper. Set aside.5Step 5: Pour vegetable or canola oil into a large skillet to a depth of ¾ inch. Heat over medium-high heat until the oil reaches 350°F.6Step 6: Remove the shrimp from the marinade, letting the excess drip off. Add the shrimp to the seasoned flour and toss to coat, ensuring they are fully covered. Shake off any excess flour and transfer to a baking sheet or wire rack.7Step 7: Carefully place the dredged shrimp into the hot oil, being sure not to overcrowd the pan—fry in batches if necessary.8Step 8: Fry for 2–4 minutes per side, until golden brown, crispy, and opaque.9Step 9: Remove with a slotted spoon and transfer to a paper towel–lined baking sheet or plate to drain.10Step 10: Arrange the bread, cut-side up, on a baking sheet. Place under a preheated broiler for 1–3 minutes, watching carefully, until the cut sides are golden brown.11Step 11: Spread a generous amount of remoulade sauce on both cut sides of the toasted French bread.12Step 12: On the bottom half of each section, layer the iceberg lettuce, sliced tomatoes (seasoned with salt and pepper), and red onion. Pile the shrimp on top of the red onion. Place the top half of the bread over the shrimp.13Step 13: Serve immediately with lemon wedges on the side for squeezing over, if desired.getsaucepan.com/r/b17bf17b-bc57-4d0d-b6d6-3085556c5313 · Original: https://coleycooks.com/shrimp-po-boy/
