Try a true taste of New Orleans with a slightly healthier version of the classic southern style shrimp po boys! Drizzled with homemade remoulade of course.
Recipe by Aberdeen on February 20, 2019
Prep time: PT10M
Cook time: PT6M
Total time: PT16M
Ingredients
1 lb jumbo shrimp, peeled and deveined
1 teaspoon lemon juice
2 tablespoons corn meal
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon creole seasoning
2 french rolls, halved
Dill pickles (as many or as few as you want)
Tomato slices (I used about 3-4 per sandwich)
2 cups shredded green cabbage
Butter, for spreading
2 tablespoons extra virgin olive oil
1/2 cup mayonnaise
1/2 teaspoon mustard (creole mustard if possible)
1 tablespoon creole seasoning
1/2 tablespoon pickle juice
1/2 tablespoon capers
1 clove garlic
About 1/4 teaspoon hot sauce (less or more as desired)
1/2 teaspoon lemon juice
2-3 chives
Salt and pepper to taste
Steps
Pat shrimp dry with a paper towel. In a medium mixing bowl, toss shrimp with the lemon juice, corn meal, paprika, garlic powder, onion powder, and creole seasoning, until coated. Let sit while making the remoulade.
Pulse all ingredients for the remoulade in a food processor. Add salt and pepper as desired. Chill until ready to use.
In a large skillet, heat olive oil over medium high heat. Arrange the shrimp in a single layer and cook for 3 minutes. Flip and cook another 3 minutes, until shrimp is cooked through (pink with no opaque spots). Remove from heat.
While shrimp is cooking, lightly toast rolls. Once toasted, spread both sides with a little butter and a spoonful of remoulade sauce.
Assemble po boys: Layer rolls with tomato slices and pickles. Divide shrimp and cabbage evenly among the rolls. Drizzle with remaining remoulade sauce. Serve immediately.
