Shrimp Po Boy With A Yummy Remoulade Sauce Recipes

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BAKED SHRIMP PO' BOY RECIPE WITH REMOULADE SAUCE



Baked Shrimp Po' Boy Recipe With Remoulade Sauce image

This Baked Shrimp Po' Boy Sandwich With Remoulade sauce is about as tasty as you can get! Everything from the sauce to the French bread to the shrimp are super tasty!

Provided by Ben Myhre

Categories     Sandwich

Time 1h30m

Number Of Ingredients 23

2 pieces of French Bread, 8 Inches in length each
12-16 Prepared Shrimp (enough to cover sandwiches) See Below
Lettuce
Tomato, Sliced
Remoulade Sauce See Below
12-16 deveined, tail off raw shrimp
1 cup plain breadcrumbs
2 eggs, beat
2 tablespoon Cajun seasoning (optional)
¼ teaspoon cayenne powder
½ cups mayonnaise
1 garlic clove, finely diced
1 Tablespoons finely chopped onion
1 Tablespoon Dijon Mustard
2 Teaspoons freshly squeezed lemon juice
½ Tablespoons finely chopped parsley
½ Tablespoons Hot Sauce (I used Frank's)
1 teaspoon capers, chopped
½ teaspoons Tamari
⅛ teaspoon cayenne pepper powder
⅛ teaspoon cajun seasoning
½ teaspoon paprika
⅛ teaspoon salt

Steps:

  • to a bowl and stir
  • for at least one hour prior to starting to cook shrimp
  • oven to 400° Fahrenheit
  • to one bowl
  • to another bowl
  • into the egg wash and then place in breadcrumbs to coat
  • the shrimp for approximately 8-12 minutes, until shrimp are pink and coating is golden brown
  • lengthwise if needed to give it a sandwich shape
  • in oven for a few minutes. I add it to the oven for 4 minutes while the shrimp is baking
  • sauce

Nutrition Facts : ServingSize One Sandwich, Calories 824 calories, Sugar 4.9 g, Sodium 1456.5 mg, Fat 48.4 g, SaturatedFat 8.5 g, TransFat 0.1 g, Carbohydrate 40.4 g, Fiber 2.9 g, Protein 55.2 g, Cholesterol 528.4 mg

SHRIMP PO'BOY WITH REMOULADE SAUCE



Shrimp Po'boy With Remoulade Sauce image

Try this authentic shrimp po'boy with remoulade sauce to get a taste of New Orleans famous cajun cuisine.

Provided by Michelle Figueroa

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 17

2 lbs unpeeled large raw shrimp
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup milk
1 large egg
1 -2 cup peanut oil
1/3 cup butter
1 teaspoon minced garlic
4 french bread rolls, split
1 cup shredded lettuce
1 cup mayonnaise
3 green onions, sliced
2 tablespoons creole mustard
1 tablespoon chopped fresh parsley
1 teaspoon minced garlic
1 teaspoon prepared horseradish

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.

Nutrition Facts : Calories 1363.5, Fat 96.8, SaturatedFat 23.5, Cholesterol 392.7, Sodium 2565.9, Carbohydrate 79.8, Fiber 3.2, Sugar 5.5, Protein 44.6

SHRIMP REMOULADE PO'BOYS



Shrimp Remoulade Po'boys image

Make and share this Shrimp Remoulade Po'boys recipe from Food.com.

Provided by rickoholic83

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

1/3 cup reduced-fat mayonnaise
2 tablespoons onions, finely chopped
2 tablespoons celery, finely chopped
2 tablespoons green bell peppers, finely chopped
1 tablespoon prepared horseradish
2 tablespoons ketchup
1 teaspoon fresh basil, minced
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1/8 teaspoon fresh ground black pepper
1 garlic clove, minced
24 large shrimp, peeled and deveined
cooking spray
4 French bread, sliced horizontally (3 oz. each)
1 cup iceberg lettuce, chopped
1 cup tomatoes, chopped

Steps:

  • To prepare sauce, combine first 11 ingredients in a medium bowl. Cover and chill.
  • Prepare grill.
  • Thread shrimp onto 4 (10-inch) skewers.
  • Place skewers on a grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done.
  • Preheat oven to 350 degrees.
  • Hollow out bread halves, leaving a 1-inch thick shell.
  • Place bread on a baking sheet; bake at 350 degrees for 5 minutes.
  • Place 1/4 cup lettuce, 1/4 cup tomato and 6 shrimp in bottom half of each loaf.
  • Spoon 1/4 cup sauce over each sandwich. Cover with top bread halves.

Nutrition Facts : Calories 304.6, Fat 8.3, SaturatedFat 1.4, Cholesterol 52.4, Sodium 822, Carbohydrate 44.6, Fiber 2.7, Sugar 6.8, Protein 13.5

SHRIMP PO' BOY WITH A YUMMY REMOULADE SAUCE



Shrimp Po' Boy with a Yummy Remoulade Sauce image

A shrimp po' boy is a simple sandwich to construct... You have shrimp, lettuce, tomatoes, and bread. What sets this sandwich apart is the sauce that you serve it with, and how you prepare the shrimp... Oh, and let's not forget the bun you serve it on. This recipe uses a rather spicy sauce that you can dress down to meet your particular tastes, and a spice mix for the shrimp that really gives it a kick in the right direction. So you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories     Sandwiches

Number Of Ingredients 31

PLAN/PURCHASE
REMOULADE SAUCE
1/2 cup(s) mayonnaise
1 tablespoon(s) yellow onion, chopped
1 tablespoon(s) fresh horseradish
1 tablespoon(s) sriracha sauce
1 tablespoon(s) vinegar, apple cider variety
1 tablespoon(s) capers
1 tablespoon(s) lemon juice, freshly squeezed
1 tablespoon(s) pickle relish, dill variety
1 teaspoon(s) dijon mustard
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste
SHRIMP SPICE MIX
1 teaspoon(s) salt, kosher variety
1/2 teaspoon(s) cayenne pepper, or to taste
1 teaspoon(s) garlic powder
1 teaspoon(s) paprika
1/2 teaspoon(s) onion powder
1/2 teaspoon(s) dried thyme
1/2 teaspoon(s) dried oregano
- black pepper, freshly ground, to taste
ASSEMBLY
1 pound(s) medium shrimp, peeled, and deveined
1/2 cup(s) cornmeal
1/2 cup(s) flour, all-purpose variety
1 cup(s) buttermilk
2 medium french baguettes, about 6 to 8 inches (15 to 20 cm) in length
1 cup(s) crisp lettuce, chopped
2 medium tomatoes, medium sliced
- peanut oil, for deep frying

Steps:

  • PREP/PREPARE
  • REMOULADE SAUCE
  • Gather all your ingredients.
  • Add all of the ingredients to a blender.
  • Blend until smooth, and then cover and reserve.
  • Chef's Note: If you can let the sauce sit for a few hours, or overnight, it will give the ingredients a chance to know one another.
  • SHRIMP SPICE MIX
  • Gather your ingredients.
  • Add all of the spice ingredients to a small prep bowl, thoroughly mix, and reserve.
  • THE ASSEMBLY
  • Gather your ingredients.
  • Take the peeled and deveined shrimp and make one or two cuts on the inside curve.
  • Chef's Tip: this will prevent the shrimp from curling up when they are deep-fried.
  • Add the spice mix to a bowl, or a Ziploc bag, and then add the shrimp.
  • Thoroughly, coat the shrimp with the spice mix, and allow them to rest for 10 minutes.
  • Mix the flour and cornmeal together and add to a dish (like a pie dish).
  • Add the buttermilk to a bowl.
  • Remove a shrimp from the spice mix, tap off the excess, and dip in the buttermilk.
  • Dip into the flour/cornmeal mixture, and thoroughly coat.
  • Reserve and then repeat for the remaining shrimp.
  • Chef's Tip: Allow the shrimp to rest for about 10 minutes.
  • Pour enough peanut oil into a pan to cover the bottom to a depth of 1 inch (2.5cm), and bring the heat of the oil up to 350f 175c).
  • Add the shrimp in batches and fry until nice and brown, about 3 to 5 minutes per batch.
  • Allow the shrimp to drain on paper towels.
  • Cut open a baguette.
  • Spread the remoulade sauce on the top and bottom of the cut sides of the baguette.
  • Add a bed of chopped lettuce to the bottom bun.
  • Add half the shrimp.
  • Add some slices of tomato.
  • Cover with the top of the baguette and slice.
  • PLATE/PRESENT
  • Serve while still warm with some chips, and maybe a good beer or two. Enjoy.
  • Keep the faith, and keep cooking.

PO' BOY REMOULADE SAUCE



Po' Boy Remoulade Sauce image

This sauce is perfect for any seafood dish. Excellent for shrimp po' boys. Serve with fried shrimp on a toasted hoagie roll with shredded lettuce and tomato.

Provided by Christina Tabaretti

Categories     Sauces

Time 10m

Yield 10

Number Of Ingredients 11

½ cup mayonnaise
3 tablespoons Creole or spicy brown mustard
2 tablespoons ketchup
1 tablespoon chopped fresh chives
1 tablespoon minced fresh parsley
1 teaspoon minced garlic
½ teaspoon Worcestershire sauce
⅛ teaspoon freshly squeezed lemon juice
⅛ teaspoon ground paprika
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste

Steps:

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

Nutrition Facts : Calories 87 calories, Carbohydrate 1.6 g, Cholesterol 4.2 mg, Fat 9 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.4 g, Sodium 157.3 mg, Sugar 0.8 g

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