Community Pick
Stan's Place Shrimp Po Boy
photo by Izy Hossack
- Ready In:
- 20mins
- Ingredients:
- 19
- Serves:
-
1
ingredients
-
Remoulade sauce
- 4 ounces mayonnaise
- 1 tablespoon horseradish
- 1 tablespoon pickled relish
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons lemon juice
-
shrimp
- 6 -8 medium shrimp, per sandwich
- oil (for frying, enough to cover shrimp)
- 1⁄2 cup all-purpose flour
- 1 egg
- 1⁄2 cup milk
- salt
- pepper
- 2 teaspoons cayenne pepper
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika
directions
- Take the ingredients for the Remoulade Sauce: Mayonnaise, horseradish, pickled relish, salt, white pepper, garlic powder, paprika,lemon juice.
- Combine all ingredients in a large bowl and whisk until combined. Refrigerate.
- Clean and devein 6-8 medium shrimp. Prepare 3 bowls. Add salt, pepper, and all other spices to the flour. Divide the flour between the first two bowls. Combine and beat the egg and milk in the third bowl. Arrange the bowls so you have flour, egg wash, and flour.
- Heat the oil until a drop of flour placed in the pan dances around. Working left to right and starting with the left hand, coat the shrimp with flour from the first bowl and place into the egg wash. Using the right hand, remove the shrimp from the egg wash and place in the last bowl of flour. Coat evenly and carefully place into oil. Cook until browned on both sides.
- Serve with remoulade sauce on Ciabatta bread "dressed" with lettuce and tomato.
Questions & Replies
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Do you use sweet pickle relish or dill?
Reviews
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These skrimp were delicious. Although I added a teaspoon of cornstarch to making the shrimp more crispy. This is the bomb recipe. I will make again with fish and oysters. I found Genius Kitchen and they are the bomb.
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I'm from Louisiana, Po Boys are not served on cibatta bread. If it's not on french bread, it aint a poboy. -
Well worth the work! We have made this twice now and this time there was a small change- We were short on all purpose flour, so the first dunk was done in Cake Flour and the last flour dredging was pumped up by adding panko breadcrumbs which we ran thru the food processor. This small change made the lightest, crispiest shrimp ever! Thanks for posting!! -
LOVED THAT SAUCE! Someone should bottle that lol. I also did a mix of half shrimp and half oysters.. Cajun heaven! -
We had a package of seasoned, steamed shrimp and nothing to do with it, so we decided to find a last minute poboy recipe because we love them so much. We always get them at restaurants, but we've never made our own. I found this recipe and the good reviews, and despite having no lettuce or tomato, we made them anyway. They were fantastic! We tried to make them as healthy as possible (don't take notice to the nutritional value on the recipe, the serving size is NOT 1). We used low fat mayo for the sauce, fried them in olive oil, and used whole wheat hoagie buns. <br/>Let me assure you the heart of the recipe is the remoulade sauce. I HATE horseradish, but it just adds to the overall flavor of the sauce. It doesn't make it a horseradish sauce. The sauce was delicious, and put this poboy above all the restaurant poboys we've had that use regular tartar sauce. I needs some lettuce and tomato to balance it out, but I would highly recommend this recipe to any poboy lover!
see 22 more reviews
Tweaks
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Very good! Used Cajun spice instead of the paprika and cayenne & added a little panko breading to the flour mixture, but otherwise followed recipe. Thanks for sharing. -
I left out the horseradish and made tarter sauce with the mayonnaise and relish instead. We loved them on French rolls!
RECIPE SUBMITTED BY
Mimi Bobeck
United States
Very busy nanny/au pair, working for a very rich and snooty family, in a very large home, in a very snooty village. Just in case my employer comes here, please don't ask where I am from, or I'll be sacked like the last nanny was. ;-) I take care of 4 gorgeous, and darling kids. 3 girls and a boy. The boy is the youngest (and my favorite). They are great children, very, very active. (Hyper)
I love to cook. I guess that's a given, why else would I be here. Part of my job is also to prepare meals for the family. The more they like my food, the longer I get to stay. (just a little joke)
On my day off, I usually go out to the cinema or some dance clubs with the other au pairs in this town. That's about it I think.
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