Description
Try a true taste of New Orleans with a slightly healthier version of the classic southern style shrimp po boys! Drizzled with homemade remoulade of course.
Ingredients
Units
Scale
For the Po Boys
- 1 lb jumbo shrimp, peeled and deveined
- 1 teaspoon lemon juice
- 2 tablespoons corn meal
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon creole seasoning
- 2 french rolls, halved
- Dill pickles (as many or as few as you want)
- Tomato slices (I used about 3-4 per sandwich)
- 2 cups shredded green cabbage
- Butter, for spreading
- 2 tablespoons extra virgin olive oil
For the Remoulade
- 1/2 cup mayonnaise
- 1/2 teaspoon mustard (creole mustard if possible)
- 1 tablespoon creole seasoning
- 1/2 tablespoon pickle juice
- 1/2 tablespoon capers
- 1 clove garlic
- About 1/4 teaspoon hot sauce (less or more as desired)
- 1/2 teaspoon lemon juice
- 2-3 chives
- Salt and pepper to taste
Instructions
- Pat shrimp dry with a paper towel. In a medium mixing bowl, toss shrimp with the lemon juice, corn meal, paprika, garlic powder, onion powder, and creole seasoning, until coated. Let sit while making the remoulade.
- Pulse all ingredients for the remoulade in a food processor. Add salt and pepper as desired. Chill until ready to use.
- In a large skillet, heat olive oil over medium high heat. Arrange the shrimp in a single layer and cook for 3 minutes. Flip and cook another 3 minutes, until shrimp is cooked through (pink with no opaque spots). Remove from heat.
- While shrimp is cooking, lightly toast rolls. Once toasted, spread both sides with a little butter and a spoonful of remoulade sauce.
- Assemble po boys: Layer rolls with tomato slices and pickles. Divide shrimp and cabbage evenly among the rolls. Drizzle with remaining remoulade sauce. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 6 minutes