Sunday, August 2, 2015

Shimp Po' Boy with Remoulade Sauce



I've never been to New Orleans, but shrimp po' boys are one of my favorite sandwiches. It's full of delicious ingredients and is just so easy to make. If you've never had one, you're missing out. It's covered in remoulade sauce, which is like spicy tartare sauce you can throw on crabcakes or any other fish.

I was out of panko breadcrumbs that day, so I ended up using saltine crackers. The saltines added a fantastic crunch to the shrimp and gave them an even better exterior. This isn't the best lunch sandwich since it is a little more effort than I want to go through at lunch time, but it does make a great dinner sandwich. Give it a shot next time.

Ingredients for Remoulade sauce
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1 hard boiled egg, chopped
  • 2 tsp vinegar
  • 1/4 oz dry mustard
  • 1/2 oz chopped capers
  • 1 oz prepared horseradish
  • 2 scallions
  • 2 tsp Dijon
  • 2 tsp ketchup
  • 2 tsp Worcestershire sauce
Ingredients for sandwich
  • 1 lb shrimp, shelled and de-veined
  • 4 sandwich rolls
  • 2 tomatoes
  • lettuce
  • remoulade sauce
  • 1/2 red onion, thinly sliced
  • eggs
  • flour
  • salt/pepper
  • crushed saltine crackers (or panko breadcrumbs)
  • oil for frying
Directions:
  1. Mix all ingredients together for remoulade sauce
  2. Salt and pepper the shrimp. Then roll in flour, egg and crushed crackers, alternating. Set aside to fly.
  3. Fry shrimp in 350 degree oil until cooked through. Remove to paper towel to drain.
  4. Slice sandwich rolls and toast the cut side in melted butter. Spread remoulade sauce on bread and fill with tomato, lettuce, onion and shrimp.
  5. Eat and enjoy.

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