Marc is a big fan of Shrimp Po’ Boys, and it’s one of those foods that if it’s on the menu, I can almost guarantee Marc will order it. Same goes with Philly Cheesesteaks and any burger with guacamole on it. I guess the man likes his sandwiches.
Since it’s not often that we see Shrimp Po’ Boys on the menu, I decided to make them for him (and me!) myself. I started with a recipe from Cooking Light, which I loved because it didn’t involve frying the shrimp. It also made the remoulade with ingredients that I already had in my refrigerator. This makes these Po’ Boys very easy and accessible to make!
We both absolutely loved these Shrimp Po’ Boys! The whole sandwich was full of flavor, from the crunchy and Creole-spiced shrimp to the creamy remoulade. I also loved the addition of shredded Romaine lettuce and you could also add sliced tomatoes if you like.
If you don’t have Creole seasoning (I found mine at a local grocery store) you can always make your own. In addition to being tasty, these were also pretty simple to make. The remoulade just involves some measuring and stirring, and the shrimp cooks up within minutes.
I also recommend using a nice soft but crusty French baguette. I always think that the bread can make or break a sandwich, and the French baguette we used definitely made this sandwich.
for the remoulade:
- 1/4 cup mayonnaise
- 1/4 cup plain yogurt
- 1 tbsp ketchup
- 1 shallot minced
- 1 clove garlic minced
- 1 tsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 1/2 tsp Dijon mustard
- 1/4 tsp hot pepper sauce like Tabasco
for the shrimp:
- 1 lb medium shrimp peeled and deveined
- 1 tbsp flour
- 1 tbsp Creole seasoning
- 1 egg white
- 1/4 cup cornmeal
- 1/2 cup breadcrumbs
- 2 tbsp olive oil
for the po'boys:
- 4 hoagies or slices of French bread split and toasted
- shredded lettuce
- To make the remoulade, combine mayonnaise, yogurt, ketchup, shallot, garlic, lemon juice, Worcestershire, Dijon, and hot pepper sauce, mixing well.
- To make the shrimp, combine flour and Creole seasoning and toss with shrimp.
- Add egg white and mix to combine with shrimp.
- Place cornmeal and breadcrumbs in large zip-top plastic bag and shake to combine.
- Add shrimp to baggie and shake to evenly distribute mixture over shrimp.
- In large skillet, heat olive oil over medium-high heat.
- Add shrimp and cook about 3 minutes on each side, or until golden brown and cooked through. You will know the shrimp is cooked through when it is opaque.
- To prepare the Po'Boys, spread remoulade on bottom of bun, then shredded lettuce, then top one fourth of the shrimp. Spread top of bun with remoulade sauce, to your liking.