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Shrimp Po’Boy


Every time I see a Po’boy on a menu, I am always tempted to order it. I’ve been a huge fan of the Southern sandwich ever since I worked at a seafood restaurant that made Po’boys with fresh soft shell crab and homemade remoulade. The combination of piping hot, fried seafood with a creamy, tangy sauce is one that can never disappoint. The remoulade alone has so much flavor that even my incredibly health-conscious chef loved it! Fry up some fresh shrimp, oyster or soft shell and enjoy this po’boy with the best remoulade hands down.

shrimp poboy

shrimp poboy

shrimp poboy

Shrimp Po'Boy
Serves 4
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Total Time
25 min
Total Time
25 min
540 calories
36 g
390 g
28 g
35 g
5 g
294 g
2565 g
3 g
0 g
21 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 540
Calories from Fat 245
% Daily Value *
Total Fat 28g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 7g
Cholesterol 390mg
Sodium 2565mg
Total Carbohydrates 36g
Dietary Fiber 3g
Sugars 3g
Protein 35g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1/2 cup mayonnaise
  2. 1 egg, boiled
  3. 2 cornichons, minced
  4. 1/4 cup red onion, minced
  5. 1/2 tbsp capers, minced
  6. 2 tbsp parsley, minced
  7. 1 tbsp chives, minced
  8. 1 tsp apple cider vinegar
  9. juice of 1/2 lemon
  10. 1 tsp tabasco
  11. salt and pepper
  1. 1/2 cup cornmeal
  2. 1/2 cup all purpose flour
  3. 1 tsp garlic salt
  4. 1 tsp cayenne
  5. 1 tsp granulated garlic
  6. 1 tsp celery salt
  7. 1 tbsp paprika
  8. 1 tsp powdered onion
  9. 2 tsp Old Bay
  10. 1 tsp salt
  11. 1/2 tsp black pepper
  12. 1 lb large shrimp, peeled, deveined
  13. 2 eggs, beaten
  14. oil for frying.
Remaining ingredients
  1. 4 hoagies, toasted
  2. 1 large beefsteak tomato, thinly sliced
  1. Prepare the remoulade. Separate the yolk from the whites of the boiled egg. Press the egg whites through a fine mesh sieve, followed by the egg yolk. Combine the sieved egg with the mayonnaise, cornichons - tabasco in a medium bowl. Season with salt and pepper. Let sit for at least 30 minutes.
  2. Heat oil for frying. Prepare the batter for the shrimp by combining the cornmeal - black pepper. Dip the shrimp in the beaten eggs than dredge in the seasoned flour mix. Drop carefully in the hot oil in batches and fry until golden brown, about 3-4 minutes. Remove shrimp with slotted spoon and drain excess oil on a paper lined plate.
  3. Spread a layer of the remoulade on both sides of the toasted sandwich bread. Lay tomatoes on the bottom bun followed with the fried shrimp. Top with bread and spread extra remoulade on top of the shrimp. Serve.
Cherry on my Sundae

**Helpful tips and common mistakes

This remoulade has more ingredients than other typical remoulade recipes I’ve seen, but every component helps to develop a flavorful sauce. Finely mince all of the ingredients and mix with the mayonnaise. Season with salt, pepper, apple cider vinegar, lemon juice, and tabasco. You want the remoulade to be well-balanced, with a little tang and spice. As the remoulade sits, the ingredients will marry and produce a flavorful sauce. 
Initially I prepared the shrimp for the po’boys using a beer batter but found that a cornmeal batter was more suitable. The cornmeal adds the needed crunch that the sandwich needs, especially with the creamy sauce. Use the same seasoning mix for whatever seafood you choose to use. 
I enjoyed my po’boy with fresh beefsteak tomatoes but you can also top the sandwich with sliced pickles and romaine lettuce. This sandwich is so tasty that it still tasted great the next day (although it’s best served immediately). Make this remoulade and trust me, you won’t go back to other recipes. 
shrimp poboy
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