Shrimp Po' Boys with Spicy Remoulade

• 1 lb large shrimp, peeled and deveined
• 1 baguette, split and toasted
• 1/2 cup mayonnaise
• 2 tablespoons spicy brown mustard
• 1 tablespoon sweet pickle relish
• 1 teaspoon hot sauce
• 1 clove garlic, minced
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 cup flour
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• Vegetable oil for frying
• Lettuce leaves
• Lemon wedges

Steps

1. 1 In a bowl, mix mayonnaise, mustard, relish, hot sauce, garlic, and paprika for the remoulade. Refrigerate.
2. 2 Season shrimp with salt and pepper.
3. 3 In a separate bowl, combine flour, cayenne pepper, and garlic powder.
4. 4 Dredge shrimp in the flour mixture, shaking off excess.
5. 5 Heat oil in a large skillet over medium-high heat.
6. 6 Fry shrimp until golden and cooked through, about 2-3 minutes per side.
7. 7 Drain shrimp on paper towels.
8. 8 Spread remoulade on baguette halves.
9. 9 Layer shrimp and lettuce on the baguette.
10. 10 Serve with lemon wedges.

Equipment

• Large skillet
• Tongs
• Paper towels

Variations

• Substitute shrimp with catfish for a classic New Orleans twist.

Substitutions

• If spicy brown mustard is unavailable, use Dijon mustard with a dash of hot sauce.

Pairings

• Serve with a cold beer or a glass of crisp white wine.

Nutrition

Tips

• For extra crunch, add crispy pickles to your po' boy.
• Ensure the oil is hot enough to prevent shrimp from absorbing too much oil.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat gently in a toaster oven.

Freezing: Does not freeze well due to the bread texture.

Serving Suggestions

• Pair with a side of crispy fries or a fresh garden salad.

FAQ