Fried Shrimp Po'Boy (Variation) with Spicy Remoulade Sauce | Cooking With Carolyn

shrimp

🥗Healthier: grilled chicken

💰Cheaper: tofu

Grilled chicken provides a leaner protein option, while tofu is a budget-friendly vegetarian alternative.

French bread

🥗Healthier: whole grain bread

💰Cheaper: white sandwich bread

Whole grain bread adds fiber, while white bread is often less expensive.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

hot sauce

🥗Healthier: salsa

💰Cheaper: chili powder

Salsa offers a fresh flavor with fewer calories, while chili powder is a cost-effective spice alternative.

Start by making the spicy remoulade sauce in a bowl.

Add mayonnaise and Creole mustard to the bowl.

Chop and add green onions and 1 clove of fresh garlic.

Add prepared horseradish for a spicy kick.

Season with kosher salt to taste.

Add 2 teaspoons of hot sauce, or more if desired.

Mix in Grand Diamond all-purpose seasoning.

Finish the sauce with a squeeze of fresh lemon juice and stir well.

Clean the tiger prawns by removing the shell with a pairing knife.

Make a cut along the back of the shrimp to remove the vein.

Prepare the breading mixture with all-purpose flour, cornmeal, cayenne pepper, kosher salt, black pepper, and Grand Diamond all-purpose seasoning.

Make the batter with buttermilk, 2 eggs, and granulated garlic, letting the shrimp soak for 10-15 minutes.

Coat the shrimp in the breading mixture in batches, ensuring even coverage.

Shake off excess breading and let the shrimp rest on a rack to adhere the coating.

Heat vegetable oil in a pan over medium-high heat.

Fry the shrimp for 2 to 4 minutes until they curl up and are golden brown.

Remove the shrimp from the oil and let them drain on a paper towel.

Slice fresh French bread down the side and cut it in half.

Spread spicy remoulade sauce on both sides of the bread.

Add romaine lettuce and slices of fresh tomato to the sandwich.

Pile on 6 to 7 fried shrimp per sandwich and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens