Shrimp Po Boy
This sandwich is complete with homemade remoulade sauce, crispy shrimp and favorite sandwich fixings.
Foto: RecipeGirlIngredients
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon horseradish
- 1 tablespoon dill pickle relish
- 1 teaspoon hot sauce*
- ½ teaspoon minced garlic
- ½ teaspoon Cajun seasoning
- 4 French roll hoagie buns, (split)
- 4 tablespoons butter, (melted)
- 1 teaspoon minced garlic
- 4 cups canola oil
- ¾ cup all purpose white flour
- 2 tablespoons Cajun seasoning
- 3 large eggs
- 2 cups Italian seasoned Panko bread crumbs
- 1½ pounds raw shrimp, (peeled, deveined, tails removed)
- 2 cups shredded lettuce
- 2 medium Roma tomatoes, (sliced)
- 12 slices dill pickle
Steps
Mix all remoulade ingredients in a small bowl and refrigerate until ready to use.
Add garlic to softened butter, and spread 1 tablespoon of butter on each hoagie roll.
Toast rolls under a broiler for 2 to 3 minutes until browned and crispy. Remove from oven and set aside.
Heat oil on medium high heat until hot, then turn down to medium.
Add flour and Cajun seasoning to a dredging bowl. Whisk eggs into a second dredging bowl. Add Panko bread crumbs to a third dredging bowl.
Working in batches, toss shrimp in flour, egg, and then panko and add to hot oil, working in batches. Cook shrimp until golden brown, then remove with a fish spatula and place on a paper-towel lined plate.
Spread remoulade on buns and layer sandwiches with shrimp, lettuce, tomato and top with pickles. Serve while hot!
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