If a meal like this is a sign of poverty, I’ll stay here forever!
Shrimp Po’ Boys (from Ms. enPlace)
- 1 lb raw shrimp, peeled and deveined
- Buttermilk
- 1/2 cup all purpose flour
- 1/2 cup yellow cornmeal
- Seasonings for the batter
- French bread
- Shredded lettuce
- Tomatoes
- Hot sauce
Soak the shrimp in buttermilk for 30 minutes to an hour. Combine flour, cornmeal, and your desired seasonings (I used Old Bay, cayenne, and Cajun seasoning). When ready to fry the shrimp, heat plenty of oil in a small sauce pot. Drain extra buttermilk off the shrimp and toss into the cornmeal mixture. Drop four to five shrimp into the hot oil and cook for 3 to 4 minutes or until shrimp is done but not over cooked. Drain on paper towels. On the French bread, spread a healthy layer of remoulade sauce. Add shrimp, lettuce, and tomato. You can also add onions and pickles.
Remoulade Sauce (from Emeril)
- Juice of 1/2 a lemon
- 1/4 cup vegetable oil
- 1/8 cup chopped onion
- 1/8 cup chopped green onions
- 1 stalk chopped celery
- 1/2 tbsp chopped garlic
- 1/2 tbsp prepared horseradish
- 3/4 tbsp Creole whole-grain mustard
- 3 /4 tbsp prepared yellow mustard
- 3/4 tbsp ketchup
- 3/4 tbsp chopped parsley leaves
- 1/4 tspsalt
- Dash of cayenne pepper
- Dash of freshly ground black pepper
Combine all ingredients in the bowl of a food processor and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.
For more recipes in this series, check out these links:
Barbecue Shrimp- NOLA Series Part 1
{Main St. Cuisine} said:
I’m loving this series! The sandwich looks amazing, but that remoulade sauce looks spectacular! Great photos in this post.
annashortcakes said:
Thank you Allison! I love how the remoulade sauce photo turned out. Slowly but surely my skills are improving.
{Main St. Cuisine} said:
It is really good (like magazine good)!!
David Hicks said:
Slobber.
annashortcakes said:
Drool.
Rufus' Food and Spirits Guide said:
So perfect I have to go cry.:)
annashortcakes said:
Please don’t cry. Make this recipe. There is nothing wrong with emotional eating!
gwynnem said:
This looks INCREDIBLE. Question: Do you know of a substitute for the horseradish in the remoulade sauce? I have a weird reaction to that when I have even a bit of it.
annashortcakes said:
I would suggest wasabi. It has that similar kick/bite. Add slowly and taste frequently because I imagine the wasabi could get too powerful quickly.
sani panini said:
This sounds great!
annashortcakes said:
Thank you! I hope you try it!
Colleen Newvine Tebeau said:
Remoulade is one of my favorite New Orleans discoveries. I didn’t know until we started visiting NOLA that there are generally two kinds: white and red.
Now you and Emeril have just shaken that up for me, since yours looks green, like the color of guacamole. I’m intrigued.
annashortcakes said:
Thanks Colleen. I love any Southern food, this being no exception.