LOVED THAT SAUCE! Someone should bottle that lol. I also did a mix of half shrimp and half oysters.. Cajun heaven!
Well worth the work! We have made this twice now and this time there was a small change- We were short on all purpose flour, so the first dunk was done in Cake Flour and the last flour dredging was pumped up by adding panko breadcrumbs which we ran thru the food processor. This small change made the lightest, crispiest shrimp ever! Thanks for posting!!
We had a package of seasoned, steamed shrimp and nothing to do with it, so we decided to find a last minute poboy recipe because we love them so much. We always get them at restaurants, but we've never made our own. I found this recipe and the good reviews, and despite having no lettuce or tomato, we made them anyway. They were fantastic! We tried to make them as healthy as possible (don't take notice to the nutritional value on the recipe, the serving size is NOT 1). We used low fat mayo for the sauce, fried them in olive oil, and used whole wheat hoagie buns.
Let me assure you the heart of the recipe is the remoulade sauce. I HATE horseradish, but it just adds to the overall flavor of the sauce. It doesn't make it a horseradish sauce. The sauce was delicious, and put this poboy above all the restaurant poboys we've had that use regular tartar sauce. I needs some lettuce and tomato to balance it out, but I would highly recommend this recipe to any poboy lover!
I cant really say what the sauce taste like because the shrimp was so good we ended up just eating that. It was a really tasty and quick Friday night dinner meal. Thanks for the post. We will definitely make it again. Next time I will do my best to eat the entire sandwich and not just the shrimp. Oh, I made exactly as written the only change was that I also seasoned the shrimp to my liking prior to dredging through the dry/wet mixtures.
Haven't tried this using shrimp, but is fantastic with fish (we've used up some of our Northern Pike this way). I had to double the amount of flour mixture. I agree with other reviewers, the remoulade sauce makes the recipe!
I haven't fried shrimp in a while so this created quite a hoopla with the family. Want some? I can send you all the hoopla you think you might need.
love da sauce :) thanks for the recipe.
I loved this Po Boy!! I made it for friends and family and did the shrimp 2 ways 1/2 mild I cut back on the red pepper and 1/2 spicy. Everyone loved it. I am making it tonight for my hubby he was not here when I made it before. The remoulade makes this!!
This was amazing!!!! The sauce was a little salty so I won't be adding any salt next time! Made onion rings with extra shrimp breading! YUMMMY!