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Shrimp Po’Boy with Remoulade

Shrimp Po’Boy with Remoulade

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Add one or two slices of tomato to each Pretzel Crisp. Place a shrimp on top, another small dollop of remoulade and garnish with chopped chives.

For more Pretzel Pairings, click here!


  • 1 Cup plain Greek yogurt
  • 2 Tablespoons sweet relish
  • 2 Tablespoons stoneground mustard
  • 1 Teaspoon capers
  • ½ teaspooncayenne pepper
  • salt & pepper to taste
  • 1 Teaspoon olive oil
  • 6 cherry tomatoes, sliced
  • 1 -2 chives, chopped
  • salt & pepper to taste
  • 12 medium-size shrimp (buy already peeled, deveined & cooked)
  • 12 Honey Mustard & Onion Pretzel Crisps

Shrimp Po'Boys with Quick Remoulade

1 1/2 cup mayonnaise
1/2 cup Creole mustard
Juice of 2 lemons
3 tablespoons Sriracha sauce
3 tablespoons capers, chopped
3 tablespoons sweet pickle relish
Kosher salt and freshly ground black pepper

Vegetable oil, for frying
1 1/2 pounds medium shrimp, peeled and deveined
2 cups half and half
1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
2 tablespoons kosher salt
1 1/2 tablespoons Old Bay Seasoning
2 teaspoons freshly ground black pepper
1 large head romaine lettuce, shredded
2 large beefsteak tomatoes, sliced
4 (6-inch) soft, crusty French rolls or 1 baguette, cut into fourths, halved, buttered and toasted

To make the remoulade: In a small bowl, whisk together the mayonnaise, mustard, lemon juice, Sriracha, capers and relish. Taste the aioli and season with the salt and pepper.

To make the po’boys: In a large, heavy-bottomed pot, begin heating 2 inches of vegetable oil to 350 degrees over medium-high heat. Alternatively, heat the vegetable oil to 350 degrees in a deep fryer following the manufacturer’s directions. Line a large plate with paper towels.

While the oil is heating, combine the shrimp and half and half in a large bowl. In a second large bowl, whisk together the flour, cornmeal, salt, Old Bay and pepper.

Remove the shrimp from the half and half, shaking off excess, and place in the bowl with the flour mixture. Toss to coat thoroughly.

When the oil is hot, remove one third of the shrimp from the flour mixture, shaking off any excess, and carefully to the hot oil. Fry until the shrimp are crisp and cooked through, about 3 minutes. Using a wire strainer or slotted spoon, remove the shrimp from the oil and transfer to the prepared plate. Repeat with the remaining shrimp in two more batches.

To assemble the po’boys, split the rolls in half and spread both sides with the remoulade. Add lettuce and tomato to one half of the bread, then top with the shrimp. Serve hot.

Photo Credit: Maura Friedman

Shrimp Po’Boy with Remoulade - Recipes

Remoulade Sauce

  • ​1/2 cup mayonnaise
  • ​2 scallions, minced
  • ​1/4 cup celery, minced
  • ​2 tablespoons parsley, minced
  • ​2 tablespoons dill pickle relish
  • ​2 tablespoons red wine vinegar
  • ​4 teaspoons Dijon mustard
  • ​4 teaspoons capers, drained and minced
  • ​2 teaspoons Worcestershire sauce
  • ​4 dashes hot pepper sauce (optional to taste)
  • ​1 1/2 cups bread crumbs
  • ​3/4 cups all-purpose flour
  • ​1 teaspoon freshly ground black pepper (to taste)
  • ​1/2 teaspoon cayenne pepper
  • ​4 dozen oysters, shucked
  • ​4 large eggs, beaten
  • ​1/2 cup canola oil
  • ​8 crusty French rolls cut in half
  • 2 beefsteak tomatoes, thinly sliced
  • ​1 cup shredded romaine lettuce
  • ​2 lemons, cut into wedges

New Orleans Oyster Po Boy With Remoulade

To prepare the remoulade. Combine the mayonnaise, scallions, celery, parsley, relish, vinegar, mustard, capers, Worcestershire sauce ad pepper sauce in a bowl. Set aside.

Combine the bread crumbs, flour, black pepper and cayenne. Toss with your fingertips to combine. Drain the oysters of any liquid and dry thoroughly. Dip the oysters, one at a time, into the beaten eggs and roll in the bread crumb mixture.

Heat 1/4 cup of the oil in a large skillet until it shimmers. Add half the oysters and fry, turning once, until the oysters are browned and cooked through, 4 to 5 minutes. Repeat with the remaining oil and oysters.

To serve.
Toast the roll halves. Layer the oysters, tomato slices and lettuce evenly on 8 halves and top with the remaining halves. Place remoulade and lemon wedges on the side.

Shrimp Po’Boy Recipe with Remoulade

This shrimp poɻoy sandwich will have you channel the delicious flavours of New Orleans' extravagant food scene. Bon appetit!


For the Shrimp

  • 12 ounces (26-30) large shrimp, peeled and cleaned
  • 48 ounces of vegetable oil, canola oil or any oil that is perfect for frying
  • 2 cups of plain Panko breadcrumbs
  • 2 eggs
  • 1/2 cup of milk
  • 2 tablespoons of vinegar based hot sauce (Frank’s or Tabasco)
  • 1/2 cup of flour
  • 1 tablespoon of cornstarch
  • 1/2 teaspoon of cayenne pepper powder
  • 1/2 teaspoon of garlic powder
  • 1/2 teaspoon of onion powder
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of group black pepper

Remoulade Sauce

  • 1 1/4 cups mayonnaise
  • 3 Tbsp mustard
  • 1 Tbsp paprika
  • 2 teaspoons Cajun or Creole seasoning
  • 2 teaspoons horseradish sauce
  • 1 teaspoon pickle juice (vinegar works too)
  • 1 teaspoon hot sauce
  • 1 large clove garlic, minced and smashed into a paste

For the sandwich:

  • Hoagie or Po Boy bread buns (French baguette)
  • Tomato slices
  • Shredded Iceberg lettuce
  • Slices of red onion


  1. On a large skillet, heat vegetable oil to 325 degrees Fahrenheit or until the end of a wooden spoon or chop stick starts to bubble when you stick it into the oil.
  2. While the oil is heating, put the breadcrumbs in a bowl. In another bowl, whisk together the eggs, milk and hot sauce. In a separate bowl, whisk together the flour, cornstarch, cayenne powder, garlic powder, onion powder, salt and pepper until well combined.
  3. Working one shrimp at a time, add a shrimp to the flour mixture and coat evenly. Tap on the side of the bowl to remove any excess flour.
  4. Stick the shrimp with a fork and quickly dip it into the egg mixture (do not let it sit for more than five to six seconds), then drain the excess egg off.
  5. Lastly, dredge the shrimp in the breadcrumbs and tap the excess off. Carefully drop each coated shrimp into the hot oil. I recommend only cooking five shrimp at a time so that the oil doesn&rsquot cool down.
  6. Allow the shrimp to fry on one side for about two to three minutes, then turn and fry them on the other side for an additional minute or two. You will want the shrimp to turn a light brown or tan color on both sides.
  7. Remove the shrimp from the oil and drain over a cooling rack or on a plate lined with a sheet of paper towel.
  8. To make the Remoulade, mix together mayo, mustard, paprika, seasoning, horseradish, pickle juice, hot sauce and garlic in a medium-sized bowl. Refrigerate for 20 minutes.
  9. Time to assemble the po&rsquoboy! Start by adding shredded lettuce to the bun, then tomato slices, followed by the onions and shrimp. Top off with remoulade sauce and enjoy!

Grilled Shrimp Po'Boys with Quick Rémoulade Sauce Recipe

You'll find the origins of the classic Shrimp Po&rsquoBoy sandwich rooted in New Orleans. This Louisiana staple is typically made with fried shrimp, lettuce, tomato, and a homemade rémoulade sauce. Our delicious twist on the Cajun favorite layers grilled shrimp on a bed of creamy-dressed romaine lettuce, which is stuffed inside slightly charred hoagie rolls. During the summer, no one wants to be bothered with hot ovens and fryers. Here, we swap the deep fryer for the grill to make this light and flavorful crowd pleaser. Ready in just 15 minutes, you&rsquoll be enjoying this scrumptious sandwich in no time. First, make the basic rémoulade sauce by stirring together mayonnaise, green onions, Creole mustard, lime zest, lime juice, and hot sauce. Then grill the shrimp 2 to 3 minutes on each side, until they turn pink. The key to any po&rsquoboy sandwich is that the inside of the bread remains soft, while the outside is toasted, or in this case, grilled until crispy. Finish by spreading the homemade marinade on the cut sides of the rolls, and layer with shrimp and lettuce for an authentic taste of New Orleans.

Shrimp Po’Boy with Remoulade - Recipes

Giving a local twist to a New Orleans favorite, we invite you to try our recipe for the Floridian Po’ Boy.


  • 4 U10 shrimp, split in half lengthwise
  • 2 cup flour
  • 1 cup panko breadcrumbs (finely pulsed in food processor)
  • 2 tablespoons of Old Bay seasoning
  • Egg Wash
  • Spicy Remoulade
  • Old Bay slaw
  • Ciabatta or Cuban bread
  • Shredded lettuce
  • Sliced Roma tomatoes

Prepare Remoulade

  1. Add 2 tablespoons blackening spice, 1 tsp. garlic powder, 1 tsp. Worcestershire Sauce to 1 c. of mayonnaise
  2. For coleslaw, prepare traditional coleslaw with a 2 tbs. Old Bay seasoning.

Sandwich Build

  1. Bread & fry the shrimp.
  2. Add shredded lettuce to bread, top with remoulade, old bay and coleslaw. Top with fried shrimp.

If you have any questions about this article contact me at [email protected] For questions about in-flight catering, contact [email protected]

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Recipe Summary

  • Vegetable oil for deep-frying
  • 4 French rolls, split and hinged
  • 4 tablespoons melted butter
  • 1 teaspoon minced garlic
  • 3 eggs, beaten
  • 2 tablespoons Creole seasoning
  • ¾ cup all-purpose flour
  • 2 pounds jumbo shrimp, peeled and deveined
  • 2 cups Kikkoman Panko Bread Crumbs
  • 2 cups shredded lettuce
  • ½ cup mayonnaise
  • 1 tablespoon horseradish
  • 1 teaspoon pickle relish
  • 1 teaspoon minced garlic
  • ½ teaspoon cayenne pepper
  • 2 tablespoons Kikkoman Ponzu Lime

Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.

Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.

Shrimp Po'boys

Recipe from the Tasting Table Test Kitchen

Yield: 2 sandwiches

Prep Time: 20 minutes, plus marinating time

Cook Time: 10 minutes

Total Time: 30 minutes, plus marinating time


1 pound medium peeled and deveined shrimp

1 tablespoon kosher salt, plus more to taste

½ teaspoon freshly ground black pepper

Two 10-inch po'boy rolls or French hero rolls, halved lengthwise

1 beefsteak tomato, thinly sliced

2 tablespoons thinly sliced cornichons, for garnish


1. In a medium bowl, toss the shrimp in the buttermilk, 2 tablespoons of the hot sauce and ½ tablespoon of the salt. Cover with plastic wrap and refrigerate for 1 hour.

2. Meanwhile, in another medium bowl, whisk together the remaining ½ tablespoon of salt with the flour, cornmeal, cayenne, oregano, thyme, garlic powder and pepper, and set aside.

3. In a small bowl, whisk together the remaining 2 tablespoons of the hot sauce with the mayonnaise until smooth, and set aside.

4. In a medium Dutch oven, heat 2 inches of oil to 350° and line a plate with paper towels. Drain the shrimp well before tossing them in the flour mixture to coat well.

5. Working in batches, fry the shrimp until golden brown and cooked through, 1 minute. Using a metal spider, transfer the shrimp to the prepared plate to drain, immediately seasoning with salt. Let the oil return to temperature between batches.

6. Spread the mayonnaise mixture on both halves of the rolls. On the bottom halves, divide the fried shrimp, top with the sliced tomatoes, shredded lettuce and sliced cornichons. Affix the top halves, then slice in half and serve.

Recipe Summary

  • 2 tablespoons chopped green onions
  • 1 tablespoon chopped fresh parsley
  • 1 ½ tablespoons sweet pickle relish
  • 1 tablespoon Creole mustard
  • 2 tablespoons light mayonnaise
  • 2 tablespoons white wine vinegar
  • ¼ teaspoon salt
  • 2 ½ cups packaged cabbage-and-carrot coleslaw
  • 1 ¼ pounds jumbo shrimp
  • 3 garlic cloves, minced
  • 3 tablespoons yellow cornmeal
  • 2 teaspoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon ground red pepper
  • 2 tablespoons peanut oil
  • 3 (3-ounce) submarine rolls, split

Combine first 7 ingredients. Pour over slaw toss gently to coat. Set aside.

Peel and devein shrimp. Combine shrimp and garlic in a large zip-top plastic bag shake to coat. Combine cornmeal and next 3 ingredients in a medium bowl. Add to shrimp shake until well-coated.

Coat a jelly-roll pan evenly with oil place in oven for 3 minutes or until very hot. Arrange shrimp on pan in a single layer. Bake at 450° for 3 minutes turn and bake an additional 1 minute or until golden. Remove shrimp from pan.

Spoon slaw mixture evenly over bottom halves of rolls top each with 4 shrimp. Cover with top halves of rolls.

Recipe Summary

  • 2 pounds unpeeled, extra-large raw shrimp (1 6/20 count)
  • 2 ½ tablespoons olive oil, divided
  • 6 (12-inch) metal skewers
  • 2 teaspoons Cajun seasoning
  • 1 (12-oz.) package romaine lettuce hearts
  • 1 (12-oz.) French bread baguette
  • 3 tablespoons butter, melted
  • 1 garlic clove, minced
  • 3 tomatoes, cored and cut into wedges
  • ⅓ small red onion, thinly sliced
  • Rémoulade Dressing

Peel shrimp devein, if desired. Toss shrimp with 1 Tbsp. olive oil in a medium bowl. Thread shrimp on skewers, and sprinkle both sides with Cajun seasoning.

Cut romaine lettuce hearts in half lengthwise. Brush cut sides of hearts with remaining 1 1/2 Tbsp. olive oil.

Preheat oven to 375°. Cut baguette into 18 (1/2-inch-thick) slices place on a baking sheet. Stir together butter and garlic. Brush 1 side of bread with butter mixture. Bake 8 to 10 minutes or until golden.

Meanwhile, preheat grill to 350º to 400º (medium-high) heat. Grill shrimp, covered with grill lid, 3 to 4 minutes on each side or just until shrimp turn pink. Remove shrimp, and cover with aluminum foil to keep warm. Place romaine, cut sides down, on cooking grate of grill. Grill, covered with grill lid, 2 to 3 minutes or until just wilted and grill marks appear.

Place 1 grilled romaine heart half on each of 6 plates. Top with tomato wedges, onion, and shrimp. Drizzle with Rémoulade Dressing. Serve with toasted French bread slices.


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