New Orleans Po’ Boys With Creole Remoulade Sauce Food Truck and Street Food Recipes

New Orleans Po’ Boys With Creole Remoulade Sauce Food Truck and Street Food Recipes
Ingredients
For the Remoulade Sauce
1 cup 237ml mayonnaise
2 tbsp 30ml relish
1 tbsp 15ml fresh lemon juice
2 tsp 10ml hot sauce
2 tsp 10ml capers, roughly chopped
1 ½ tsp 7.5ml paprika
1 tsp 5ml Creole or Dijon mustard
1 tsp 5ml Worcestershire sauce
2 garlic cloves, minced
For the Fried Shrimp
3 tsp 15ml kosher salt
2 tsp 10ml paprika
1 tsp 5ml garlic powder
½ tsp 2.5ml cayenne pepper
½ tsp 2.5ml black pepper
2 lbs 1k raw medium shrimp (about 45), peeled, deveined and tail off
Canola or Vegetable oil for frying
1 ½ cup 192g all purpose flour
1 cup 128g cornmeal
1 cup 240g buttermilk
3 tbsp 45ml hot sauce
For the Po' Boy Assembly
4-8 inch long baguettes or hotdog buns
Dill pickles for garnish
Shredded iceberg lettuce
Sliced tomatoes
Instructions
For the Remoulade Sauce
Mix everything together and chill in the refrigerator until you are finished frying the shrimp
For the Fried Shrimp
Mix the salt, paprika, garlic powder, cayenne pepper, and black pepper together then divide the spice mixture in half. Season the shrimp with half of the spice mixture. Mix the flour, cornmeal and the rest of the spice mixture together in a bow In a separate bowl, mix the buttermilk and hot sauce together. Dip seasoned shrimp in the buttermilk, Then coat with flour mixture shaking off any excess. If you like a thicker coating you can repeat this step. Chill the shrimp in the refrigerator for 20 minutes. Pour the oil into a deep, wide pot to the depth of about 2 inches. Heat the oil to 350° F 176C. Working in batches, fry shrimp until golden brown about 3-4 minutes per batch. Transfer to paper towels to drain.
To Assemble the Po' Boys
Slice the bread loaves almost all the way through and slather top and bottom with the remoulade sauce.
Put a layer of shredded lettuce on the bottom of the sandwich, followed by tomato slices and pickles. Top with the shrimp. Enjoy!
Shrimp Po’ Boys are a quintessential Louisiana sandwich favorite! It originated in the south in the 1920’s when a local restaurant handed out free fried shrimp sandwiches to workers who were on strike, calling the men “poor boys” and the name stuck.
Po’ Boy sandwiches are typically made with cajun-seasoned fried shrimp, shredded lettuce, tomatoes, pickles, and served on a baguette that’s slathered with zesty remoulade sauce. Po’ Boys are also made with fried catfish or oysters, and sometimes you’ll find them with beef or chicken, but the classic way is piled high with crispy, golden fried shrimp.
Forget The Mess!