Shrimp Poboy With Remoulade Sauce Recipes

SHRIMP PO' BOY WITH HORSERADISH REMOULADE

Steps:

• Fill a Dutch oven halfway with oil and heat to 375 degrees F.
• Whisk the flour, cornmeal, seafood seasoning and sprinkle with salt and pepper in a small bowl and set aside. In another small bowl, whisk the buttermilk, Sriracha and egg and set aside.
• Place the shrimp into the buttermilk mixture, let the excess drip off, then dredge in the flour mixture and shake off any excess. Place the shrimp onto a wire-racked baking sheet. Repeat until all shrimp are breaded.
• Fry the shrimp in batches, not overcrowding the oil, until golden brown and cooked through, 2 to 4 minutes. Place the shrimp onto a paper-towel-lined-plate. Repeat until all the shrimp are fried. Sprinkle with salt and pepper.
• Spread both sides of the rolls heavily with the Horseradish Remoulade. Place the shrimp on top and then the tomatoes, lettuce and some onions. Eat away!
• Add the mayonnaise, capers, Sriracha, horseradish, lemon juice, relish, vinegar, mustard, shallots and sprinkle with salt and pepper in a food processor. Blend until slightly chunky. Adjust seasoning if necessary.

SHRIMP PO'BOY WITH REMOULADE SAUCE

Steps:

• For the Remoulade Sauce mix together the mayonaise, greens onions, creole mustard, parsley, minced garlic, and horesradish. Cover and chill until ready to serve.
• Peel shrimp, and devein, if desired.
• Combine flour, salt, and pepper. Stir together milk and egg until smooth. Toss shrimp in milk mixture; dredge in flour mixture.
• Pour oil to a depth of 2 inches in a Dutch oven; heat to 375°. Fry shrimp, in batches, 1 to 2 minutes or until golden; drain on wire racks.
• Melt butter; add garlic. Spread cut sides of rolls evenly with butter mixture; place on a large baking sheet.
• Bake at 450° for 8 minutes. Spread cut sides of rolls evenly with Remoulade Sauce. Place shrimp and lettuce on bottom halves of rolls; cover with roll tops.

SHRIMP PO'BOY WITH REMOULADE-SAUCE

Steps:

• In a medium-size mixing bowl, combine the mayonnaise, mustard, ketchup, green onions, parsley, garlic, paprika, and the hot sauce. Mix well, then season with salt and pepper.
• Cover and chill for at least 2 hours before serving. It's best used within 24 hours.
• In a large Dutch oven, or deep frying skillet pour oil to a depth of 3-4 inches, and heat over medium heat until a deep-fry thermometer registers 350°. (One drop of water or a pinch of flour should give you a good sizzle).
• In a medium bowl, combine flour, baking powder, salt & pepper, and Creole seasoning. In a small bowl, whisk together eggs. In small batches, coat shrimp in egg mixture, and then dredge in flour mixture, coating completely. In batches, fry shrimp until golden brown, 3 to 4 minutes. Remove from oil, and let drain on paper towels.
• In a medium bowl, combine flour, baking powder, salt & pepper, and Creole seasoning. In a small bowl, whisk together eggs. In small batches, coat shrimp in egg mixture, and then dredge in flour mixture, coating completely.Preheat air fryer to 400°F for 5 minutes.
• Lightly spray shrimp with cooking spray.
• Add a single layer of shrimp to the air fryer basket. Cook 4 minutes.
• Flip shrimp over, spritz with cooking spray and cook an additional 4 minutes or just until cooked through and crispy.
• Repeat with remaining shrimp.
• Spread Rémoulade on cut sides of each loaf. Add with shredded lettuce, sliced tomato and pickle. Top with fried shrimp, and pour an additional Rémoulade over shrimp in each sandwich.
• Serve with Rémoulade sauce.

PO' BOY REMOULADE SAUCE

Steps:

• Mix mayonnaise, mustard, ketchup, chives, parsley, garlic, Worcestershire sauce, lemon juice, paprika, cayenne, salt, and pepper together until well combined.

SHRIMP PO'BOYS WITH REMOULADE SAUCE

Steps:

• Make shrimp: Season shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. Whisk together flour and cayenne in a small bowl; season with salt and pepper. Whisk together egg and 2 tablespoons water in a second small bowl. Put the cornmeal in a third small bowl. Set aside.
• Pour peanut oil into a medium saucepan to a depth of about 3 inches. Heat over medium heat until a deep-fry thermometer registers 365 degrees. Working in small batches, dredge shrimp in flour mixture and then egg wash; lightly dip in cornmeal to cover completely.
• In small batches, fry dredged shrimp, turning once, until golden, about 3 minutes total. Transfer with a slotted spoon to paper towels to drain. (Adjust heat between batches as necessary to keep oil at a steady temperature.)
• Make remoulade: Blend yolks, lemon juice, cornichons, capers, herbs, anchovy fillet, 1/4 teaspoon salt, and pepper to taste in a blender until smooth. With blender running, pour in vegetable oil in a slow, steady stream; blend until emulsified.
• Make sandwiches: Spread some of the remoulade on inside of baguette pieces. Line with lettuce, and fill with shrimp.