Shrimp Po’ Boy with Remoulade

This is my version of a Louisiana favorite! Pan-fried shrimp piled high on French Bread and smothered in some of the most unbelievable remoulade I’ve ever tasted. Really. The remoulade makes the sandwich unforgettable. It’s a recipe I adapted from John Besh’s My New Orleans. I love it so much I could drink it. I can’t get it out of my mind.

At first glance the remoulade seems like it would be ‘heavy’ with the base being equal parts mayonnaise and sour cream. A bevy of flavorful ingredients like Dijon mustard, garlic, onion, lemon, paprika, and cayenne cause it to take on an entirely new character. Akin to the nectar of the gods. Seriously. I’m all about the remoulade. No amount of raving can be enough. If you take nothing else away from this post you must make it! It’s a delicious dipping sauce for any type of fish, vegetable or fritter. Especially fried. You will be searching for things to dip in it…and when you run out of things you just might dip a spoon in it. Not that I would.

The mere sound of this sandwich sings of indulgence…hot, crunchy, sweet shrimp on chewy, toasted French baguette drenched in a cool yet spicy remoulade with cold, crispy lettuce leaves…a strange and surprisingly delicious combination!

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I’m sending this to the lovely Deb of Kahakai Kitchen for her Souper (Soup, Salad & Sammie) Sundays round-up.

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