New Orleans Po’ Boys With Creole Remoulade Sauce Food Truck and Street Food Recipes

Start by making the remoulade sauce.

Add 1 teaspoon of Dijon mustard to a bowl.

Squeeze in 1 teaspoon of fresh lemon juice.

Add 1 cup of mayonnaise to the mixture.

Incorporate 2 tablespoons of pickle relish.

Add 1 teaspoon of roughly chopped capers.

Mix in 2 minced garlic cloves.

Pour in 2 teaspoons of hot sauce.

Add 2 teaspoons of Worcestershire sauce.

Sprinkle in 1.5 teaspoons of paprika.

Taste the sauce and adjust if necessary, then set aside.

Prepare the shrimp: use 2 pounds of deveined, shelled shrimp with tails removed.

In a bowl, combine 1.5 cups of all-purpose flour and 1 cup of cornmeal.

In another bowl, mix 1 cup of buttermilk with some hot sauce to taste.

Prepare a spice rub: mix 3 tablespoons of kosher salt, 2 teaspoons of paprika, 1 teaspoon of garlic powder, 0.5 teaspoon of cayenne pepper, and a pinch of black pepper.

Divide the spice rub in half: add half to the buttermilk mixture and half to the shrimp, coating them well.

Coat the shrimp by dipping them in the buttermilk mixture and then dredging them in the flour mixture.

Use one hand for the wet ingredients and the other for the dry to keep things clean.

Place the coated shrimp on a plate and shake off any excess flour.

Refrigerate the coated shrimp for about 20 minutes to cool them down.

Fry the shrimp until golden brown and crispy.

Equipment Needed

Spice Level:

Dietary

Allergens