Recipe: Delicious Cajun Shrimp Po' Boy

Recipe: Delicious Cajun Shrimp Po' Boy Delicious, fresh and tasty.

Cajun Shrimp Po' Boy. Drain the shrimp on paper towel- lined plate and season with salt. Add the garlic to the melted butter and brush on the. This recipe for the classic sandwich from New Orleans, Louisiana is made a little healthier with lightly breaded and pan fried shrimp topped with homemade cajun remoulade sauce.

Add the eggs to another shallow bowl and the panko to a third shallow bowl.

Dredge the shrimp in the flour, followed by the egg and finally coat with the panko, shaking off any excess in between dredges.

Drain the shrimp on paper towel-lined plate and season with salt.

You can have Cajun Shrimp Po' Boy using 18 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Cajun Shrimp Po' Boy

1. Prepare 1 of Brioche Sub (60 grams is ideal).

2. You need 1/8 of Iceberg Lettuce.

3. It’s 1 of Large Fresh Tomato (On Vine Is Best).

4. Prepare 3 of Large Shrimp/Prawn (I Prefer Black, Atlantic Prawns).

5. Prepare 1/4 of White Cabbage.

6. You need 4/5 of Cornichons (Dill If Possible, Use 1 Gherkin If Cornichons Unavalible).

7. It’s 4/5 of Limes.

8. You need 1 Bunch of Corriander.

9. It’s 1 1/2 Cup of Mayonaise.

10. It’s 1/4 Cup of Djon Mustard.

11. It’s 1 Tbsp of Paprika.

12. You need 100 Grams of Cajun Seasoning.

13. It’s 2 Tsp of Horse Radish.

14. You need 1 Tsp of Pickle Juice.

15. You need 1 Tsp of Hot Sauce (Louisiana Is My Preference).

16. You need 1 Clove of Crushed Garlic.

17. It’s 250 Ml of Buttermilk.

18. You need 200 Grams of Flour.

There is something about a shrimp Po' Boy that makes it feel like beach vacation food.

Whether at the beach or around your kitchen table, this Cajun-spiced version with a creamy sauce is sure to please.

A Shrimp Po Boy is a classic New Orleans sandwich stuffed with crispy, seasoned fried shrimp, lettuce and tomato and topped with a tangy remoulade sauce.

This authentic Louisiana sandwich is so simple and so delicious, yet it can stand on its own as a meal.

Cajun Shrimp Po' Boy instructions

1. Make The Louisiana Remoulade Sauce In Advance So That It Has Time To Let All The Flavours Marry. (The Night Before Is Ideal) Take Your Mayonaise, Mustard, Paprika, 1 Tsp Cajun Seasoning, Horseradish, Pickle Juice, Hot Sauce And Garlic And Mix Well..

2. For The White Cabbage Remoulade: Finely Shred The White Cabbage And Mix Through The Cornichon, 1/4 Cup Of Mayonaise And The Juice Of 3 Or 4 Limes. Taste As You Mix And Balance To Preference. Keep In The Fridge..

3. Shred The Lettuce And Slice The Tomato. Keep In The Fridge..

4. Mix Your Flour And Cajun Seasoning Together. This Will Be The Coating (Dredge) For Your Buttermilk Batter..

5. Dip 3 Prawns/Shrimp Into The Buttermilk Then Toss In The Cajun Dredge Making Sure You Shake Off Any Excess Buttermilk. Deep Fry Until Golden..

6. Cut The Brioche Top To Bottom, Legnth Ways Leaving A Hinge And Lightly Toast..

7. Lightly Dress The Bun With The Louisiana Remoulade Sauce. Lay 3 Slices Of Tomato Along One Side With Some Lettuce. Lay Some White Cabbage Remoulade On The Other Side. Place The Fried Shrimp/Prawn Down The Centre. Lightly Dress The Top With Some More Louisiana Remoulade. Garnish with Chopped Corriander And A Lime Wedge..

A Shrimp Po Boy is the ultimate sandwich for seafood lovers!

Tender shrimp drizzled with creamy, spicy sauce topped with crunchy cabbage on a soft roll.

Just like for a good po' boy, the shrimp gets battered (with a mixture of flour + cornmeal + Cajun seasoning) and fried (don't worry! it's a shallow fry).

There's also a quick and easy remoulade.

Served with cajun fries and it was a big hit!