Recipe of the Month: Shrimp Po’ Boy

Servings: 4

Ingredients

  • 2 1/2 teaspoons kosher salt
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon onion powder
  • Vegetable oil for frying
  • 1 1/2 pounds medium shrimp (about 36), peeled, de-veined
  • 1 cup buttermilk
  • 1 1/2 cups all-purpose flour
  • 1 cup cornmeal
  • 4 8′-long French rolls, split horizontally
  • Shredded iceberg lettuce, sliced tomatoes, dill pickles, hot pepper sauce (optional), preferably Crystal t.
  • Rémoulade (ingredients below)

Rémoulade Ingredients

  • 1/4 celery root (celeriac), peeled, coarsely grated (about 1/3 cup)
  • 2 scallions, thinly sliced
  • 1 garlic clove, finely grated
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon prepared horseradish
  • 1 tablespoon whole grain mustard
  • 2 teaspoons Tabasco or other hot pepper sauce
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon celery seeds
  • 1/2 teaspoon paprika
  • 1 cup mayonnaise
  • 1/4 cup chopped fresh flat-leaf parsley

Directions

  • Whisk first 8 ingredients in a small bowl to blend.
  • Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2″. Heat over medium heat to 350°.
  • Meanwhile, place shrimp and 2 Tbsp. spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.
  • Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
  • Prepare the rémoulade by combining celery root, scallions, garlic, lemon juice, horseradish, mustard, Tabasco, Worcestershire sauce, celery seeds, and paprika in a food processor and pulse until a coarse purée forms. Fold in mayonnaise and parsley.
  • Open rolls and spread cut sides with rémoulade. Top with lettuce, tomato, pickles, and shrimp. Serve with hot sauce, if desired.

Enjoy!

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email
Evans Wealth Management’s Customer Relationship Summary (CRS) tells you about our services, fees, conflicts of interest, discipline history, standard of conduct, and conversation ideas. Please click this link to read our CRS.