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8th June
2010
written by Steph

Open face Shrimp Po' Boy

I am a big fan of sandwiches. On our honeymoon last year after eating out at a variety of fancy-schmancy restaurants for four days straight, my fondest wish was to just find somewhere where I could get a good sandwich to eat.  What can I say? Sometimes I'm a girl of simple tastes. I think I just love that there are so many different flavors and so many different combinations that can arise with the humble sandwich. You're never lost for choice when a sandwich is the meal in question. One sandwich I frequently have a hankering for (but find it rather hard to track down here in Nashville... could it be because we're a landlocked state?) is the Po' Boy. Now, I don't really care for much creole/cajun cooking - often it's too spicy for me - but I love me a good shrimp Po' Boy every now and then. I decided to give it a whirl in my own kitchen and see what I could come up with. The verdict? So long as I can get my hands on shrimp, I'll never have to do without Po' Boys in my life again! Ingredients
  • 1/2 pound of peeled and deveined shrimp
  • 1/2 cup of flour
  • 2 1/2 tbsp paprika
  • 2 tbsp salt
  • 2 tbsp garlic powder
  • 1 tbsp black pepper
  • 1 tbsp onion powder
  • 1/2 tsp cayenne pepper
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 1 egg, beaten
  • 3/4 cup of Panko bread crumbs
  • oil for frying (about 4 tbsp)
  • crusty bread
  • thinly sliced tomato
Ingredients for the spicy remoulade sauce
  • 1/2 cup mayonnaise
  • 4 tbsp cup stone-ground mustard (preferably Creole)
  • 1 clove garlic clove, finely minced
  • 1 tbsp pickle juice
  • 1 tsp prepared horseradish
  • pinch of cayenne pepper
  • 1/4 tsp paprika
Method
  1. Combine all the ingredients for the spicy remoulade sauce and set aside. The longer you let it sit, the better the flavor will be. For best results try to make it a few hours before you actually intend to serve the po' boys.
  2. Combine flour with all of the spices (paprika through thyme) in a large sealable plastic bag and mix everything so the spices are well combined .  Then place your shrimp in the bag, seal it, and give it a good shake.
  3. Dip the floured shrimp into the egg wash, then toss in your panko crumbs.
  4. Heat oil over medium-high heat, and then fry your shrimp, about 2 minutes per side. When cooked remove to a paper towel to absorb any excess grease.
  5. Assemble sandwich. Cut bread and spread both sides with the remoulade sauce.  Then put down your tomato slices and any other accoutrements you would like (red onion, pickles, lettuce). Then place shrimp atop the tomato, cover with second slice of bread, and enjoy!

Po' Boy ready to eat!

This was actually a really easy and delicious meal to prepare. I love using panko crumbs because they're always so crispy and they don't absorb tons of oil when you cook the shrimp.  It's really important to follow steps 2 and three in the following order: flour, egg, panko.  This ensures that everything adheres to the shrimp. If you skip the flour, the egg won't stick to the shrimp and the panko will fall off. Plus, the flour is where all your seasoning is, so you definitely don't want to skip it! And of course, feel free to boost the amount of cayenne in the remoulade or the shrimp seasoning if you like things spicier! Another option to consider, now that BBQ season is upon is combining the seasoning ingredients with some oil and marinating the shrimp in them for a few hours, then grilling outdoors for a grilled Po' Boy. It may be less traditional, but I bet it would be just as delicious. All in all, a really satisfying meal that was easy to prepare. Tony declared this the best shrimp he's ever had, which is quite the compliment since generally he doesn't care for prawns. Then again, you could probably fry anything and have it taste good! Still, whenever I get a hankering for these spicy, crispy, creamy sandwiches, I'm happy to know the farthest I have to go is my own kitchen. Give them a try and let me know what you think!

6 Comments

  1. 06/08/2010

    The last time I had one of these was on my vacation to Sanibel Island a few years ago. It was wonderful, and I hadn’t ever imagined that I could create this at home. Thanks so much for sharing this one with me. It would make a great Sunday brunch sandwich, and I’d bet that it would make the whole family happy. Going to print this out right now. My husband is away on business until Friday, and I bet this would make a nice welcome home lunch for him.

  2. 06/08/2010

    Sounds yummy. Looks yummy too.

  3. 06/09/2010

    Looks delicious! My husband and I got married in New Orleans last month and we loved having po’ boys. I liked the crawfish one bext!

  4. 06/10/2010

    @ zibilee: I think these would be great for brunch! And I know Tony would be happy if I had this waiting for him as a welcome home meal!
     
    @ Mystica: It was both! 😀
     
    @ Stephanie: I haven’t made it to N.O. yet, but I really want to! I bet it was a great place for a wedding!

  5. 06/20/2010

    Salivating here.. and cursing because I’m on a diet. Lol.

  6. 06/20/2010

    @ claire: You could always skip the breading on the shrimp and just marinate them in the spices and grill them to cut down on some of the fat! I realize shrimp aren’t low cholesterol, but we have to have our indulgences every now and then! 😀

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