Wednesday, October 3, 2012

Shrimp Po' Boys

After visiting an amazing Po' Boy place in New Orleans I knew we had to try our hand at making them.  There were several different trys at Shrimp Po'Boys that didn't hit the mark.  We combined several different recipes and store bought batter mix.  Finally we had the batter correct but the Remoulade Sauce was another story.  That took us several more tries to get it right.  Finally we made one that we both enjoy.

This is the best mix we have found.

I use uncooked, devained, tail-off shrimp thawed.  Make the the batter according to the directions and cook them in the deep fryer.

Typically Hunter cooks the shrimp while I make the Remoulade Sauce.  It really seems like a bunch of random items thrown together but it's so yummy!

Remoulade Sauce

1/2 Mayo
2 Tbs Chili Sauce
1 Tbs Creole Mustard
1 Tbs Extra Virgin Olive Oil
1 Tbs Lemon Juice
1/2 tsp Worcestershire Sauce
2 medium Scallions, minced
1Tbs Parsley
1 Tbs Green Olives with Pimento, minced
1 Large Clove Garlic, minced
1 Tbs Celery, minced
1/4 tsp Chili Powder
1/2 tsp Salt (add more to taste)
1/4 Ground Black Pepper
1/2 tsp Capers, chopped
1 - 1 1/2tsp Hot Sauce (optional)

Mix it all together. 

Slice/dice some tomatoes and shred some lettuce for toppings.
Make a sandwich with all the pieces how you would like.

I opted to make lettuce roll ups.  I kept the lettue whole, spred the sauce, added diced tomatoes, and shrimp  


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