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Shrimp Po’ Boy

Shrimp Po' Boy - The Kreative Life

The first time I had a shrimp po’ boy, I was at one of my favorite southern seafood restaurants. It’ a little more on the upscale side, so I’d always order food that appeared to be classier than food that I could get at a regular seafood chain.

For some reason when I went for lunch I decided to try something different.

I could’ve ordered my usual, but I didn’t want to go for a full spread. I tried the shrimp po’ boy and fell in love!

It was crunchy, seasoned to perfection, and the sauce was so spicy! I had to figure out the secret of this recipe.

Shrimp Po' Boy - The Kreative Life

I tried several variations before I settled on one perfect recipe! The hardest part about recreating this recipe was the sauce. I do not prefer mayonnaise, so I needed an alternative for the remoulade sauce.

If you love seafood, then this shrimp po’ boy recipe is perfect for you!

Ingredients

12 Oz. Shrimp, Precooked, Peeled, Deveined, Tail Removed

For the Sauce

1 Cup Hot Sauce

1 Tablespoon Yellow Mustard

½ Tsp. Ground Cayenne Pepper

For the Batter

½ Cup Flour

½ Cup Corn Meal

2 Tsp Garlic

1 Tsp. Salt

1 Tsp. Black Pepper

½ Tsp. Chili Powder

½ Tsp. Ground Cayenne Pepper

1 Cup Milk

1 Large Egg, Beaten

Canola Oil

4 Hoagie/French Rolls

1 Tbsp. Melted Butter

Optional: Tomato Slices, Shredded Carrots, Shredded Lettuce or Cabbage

Directions

Preheat oven to 350°. In a small bowl, combine hot sauce, mustard, and ½ tsp. cayenne pepper. Set aside. In a medium bowl, add flour, corn meal, garlic, salt, black pepper, chili powder, and ½ tsp. cayenne pepper.

Mix until all ingredients are combined. Set aside. In medium bowl, mix milk and egg until completely combined. Dip shrimp into milk mixture and then fully coat with flour mixture.

In preheated frying pan with canola oil, over low to medium heat, slowly place shrimp in and cook until batter is a light golden-brown.

Shrimp Po' Boy - The Kreative Life

Remove from heat and set aside. Split bread lengthwise and brush inside and outside with butter.

Cook in oven until lightly toasted. Layer tomatoes, lettuce/cabbage, and carrots onto bread.

Top with shrimp and drizzle on spicy sauce. Enjoy!

Shrimp Po' Boy - The Kreative Life

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11 Comments

  1. This dish looks pleasing, the presentation is nice. I do not eat shrimp although many in my family do so I will be passing this along. The sauce makes me want to try it but no thanks. 🙂

  2. So mouth watering! Spicy shrimp in all its deliciousness! I am going to make this tomorrow. I am sure this is going to have a repeat appearance on our dinner table next week.

  3. Oh it looks really good! I think its fun to recreate a meal that you eat at a restaurant. I’ve recreated the Zuppa Tuscany soup from Olive Garden for my husband because he loves it so much!! It looks delicious!