Shrimp Po Boy with Remoulade Recipe

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This Shrimp Po Boy with Remoulade recipe is THE most complete version of this New Orleans classic that we’ve ever tasted. Not only does our remoulade bring some zing, but the cherry peppers also round everything out with a welcomed sweetness and gentle heat that keeps you taking bite after bite.

PREP TIME

20 mins

COOK TIME

20 mins

SERVINGS

4

Ingredients

Remoulade

  • 1 cup mayonnaise
  • 3 Tbsp Creole mustard
  • 1 Tbsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 2 tsp prepared horseradish
  • 2 Tbsp pickle juice
  • 1 tsp hot sauce (we used Tabasco)
  • 1-2 cloves garlic, minced

 

Shrimp Buttermilk Egg Wash

  • 2 large eggs
  • 1 cup buttermilk
  • 1 Tbsp hot sauce
  • Salt
  • Pepper

 

 

Shrimp Flour & Cornmeal Mixture

  • 1 1/2 cup flour
  • 1 cup cornmeal
  • 1 Tbsp garlic powder
  • 1/2 Tbsp onion powder
  • 1/2 Tbsp smoked paprika
  • 2 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1 lb jumbo shrimp, peeled and deveined

 

Shrimp Po Boy with Remoulade Build

  • 1 large French bread loaf (not a baguette)
  • Remoulade
  • Shredded lettuce
  • Sliced tomatoes
  • Fried shrimp
  • Whole cherry peppers, freshly sliced

Shrimp Po Boy with Remoulade on a long French bread loaf cut in two

COOKING INSTRUCTIONS:
Shrimp Po Boy with Remoulade

Remoulade

  1. In a small bowl, whisk together all ingredients until well-combined. Refrigerate until ready to use.

 

Shrimp Buttermilk Egg Wash / Shrimp Flour & Cornmeal Mixture

  1. In a small bowl, whisk together eggs, buttermilk, hot sauce, salt, and pepper.
  2. In another small bowl, combine flour, cornmeal, garlic powder, onion powder, smoked paprika, salt, pepper, and cayenne.
  3. Working one shrimp at a time, dredge in buttermilk egg wash, then coat with flour/cornmeal mixture. Set coated shrimp on parchment-lined baking sheet.
  4. Heat 1” of oil in small pot to 325º. Fry shrimp until golden brown on both sides, about 3-4 minutes per side. Drain on a paper towel then serve immediately.

 

Shrimp Po Boy with Remoulade Build

  1. Cut French loaf in half, then top-slice each half open. Remove some of the filling so as to ensure there’s not too much bread in each bite.
  2. Smear some remoulade inside each half, then top with lettuce, tomatoes, shrimp, more remoulade, then cherry peppers. Enjoy!

PAIRINGS:
Shrimp Po Boy with Remoulade

American IPA

Sauvignon Blanc

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