Shrimp Po’ Boy with Remoulade

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!

Shrimp Po' Boy with Remoulade


Shrimp Po’ Boy with Remoulade
(by Reeni)(makes about 2-3 Po’ Boys depending on size)
3/4 cup All-Purpose Flour
1/3 cup Cornmeal
1/4 cup Cornstarch
Creole or Cajun Spice Mix or Cayenne Pepper, optional, a few dashes
1 pound medium raw Shrimp, cleaned, tails off
Canola oil, for frying
French baguette, cut lengthwise into rolls, toasted/grilled
1. In a large shallow dish combine the flour, cornmeal, corn starch and seasoning.
2. Heat a large skillet over medium heat with enough oil to generously cover bottom of the pan.
3. Working in batches dredge about 1/3 of the shrimp with the flour mixture. Fry until browned on one side and flip over to fry on other side. Alternately you can deep fry them if desired.
4. Serve on French Bread with remoulade, lettuce and tomato, if desired.
Shrimp Remoulade
(adapted from My New Orleans by John Besh page 348 )
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 tablespoons Dijon Mustard
2 tablespoons Fresh Parsley, chopped
2 tablespoons Onion, finely minced
2 teaspoons Lemon Juice
1/2 teaspoon Sweet Paprika
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Garlic Powder
1 teaspoon Hot sauce, optional
Sea Salt
Whisk everything together in a medium bowl, season to taste with salt. Refrigerate until serving.


Shrimp Po' Boy with Remoulade

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

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