Stan's Place Shrimp Po Boy

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!

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Mmmmmm, cooked as directed. Definitely not to be cooked once a week unless you want a slow death by Southern Food. Thanks for introducing us to Po' Boys. Made after searching for a recipe when reading a novel based in New Orleans after Hurricane Katrina. Off to act slovenly on the sofa to snooze this meal off the hips.

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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!!

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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!

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Very delicious!!!!

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I cheated with frozen shrimp but we really enjoyed it!

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This was really, really good. The spicy remoulade sauce was a big hit with my DH, I served this on warm flour tortillas. Wow!! So good. Thank you for posting Mimi.

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Very good! Used Cajun spice instead of the paprika and cayenne & added a little panko breading to the flour mixture, but otherwise followed recipe. Thanks for sharing.

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I first had a shrimp po boy in Daytona Beach, Florida this winter. They were so good that I went searching for a recipe to make them at home. The one at the restaurant cannot compare with this recipe. Absolutely delicious! I made enough for two sandwiches and wished I had made more. Used only half of the spices and the heat was perfect for us. Did not make the sauce, but instead served them on toasted garlic Kaiser rolls. I thank you so much Mimi for posting this awesome recipe! This is going into my "WOW" cookbook and will be made again and again.

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Made this last night, and they were awesome! My roommate is from Louisiana so he always talks about these. I added cornmeal to the third bowl of flour. I skipped the horseradish and used tobasco instead. Also, he loves Tony Chachere's seasoning, so I used that in the remoulade and the flour. I also used french rolls which I toasted up in the oven. yum yum yum!

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I left out the horseradish and made tarter sauce with the mayonnaise and relish instead. We loved them on French rolls!

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Wow! This was so delicious I had to brew a pot of Cafe Du Monde to make cafe au lait. I made a couple of minor changes. I had to skip the horseradish too because my daughter won't eat it. I used smoked paprika, which added an amazing flavor, and I added about 1/4 cup of corn meal to the final batch of flour. I could rave for hours about this amazing sandwich but I'm too full to continue typing. Thanks for a great recipe!

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WOW this recipe is so delicious! Extremely flavorful. Make the remoulade ahead of time and it tastes even better! All I can say is YUMMMM. Give it a try and you will not regret it!

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First of all, I was shocked that this was the ONLY shrimp po boy recipe on this site! Craziness... Anyway, I've been craving a shrimp po boy for months and this was perfect!! Absolutely delicious!

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Wow, is this ever good. We've been trying to stay away from white flour breads so I made these and stuffed whole wheat pitas-messy but awesome. Other than that didn't and won't change a thing.

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Delicious and perfect for 'sandwich night"! These are a snap to make and delicious with the perfect amount of a kick! I used about a pound of shrimp to make 5 sandwiches on french rolls, doubled the ingredients, but think if I used the amounts listed I would have had more than enough for my 5 sandwiches. The only ingredient I cut back on was the garlic powder (ran out of - and subbed some garlic salt, leaving out the additional salt). Thanks for sharing! This is a keeper for sure!

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Yummy, yummy, yummy. I would give this more stars if I could. I made it exactly as directed and I wouldn't have changed a thing! Thanks for a great recipe.

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Delicious! My husband and I loved this sandwich. I skipped the horseradish in the remoulade sauce and used wasabi mayonnaise in place of it....what a kick we got from that, whoa! I fried the shrimp per the recipe, lessening the spices a bit to appease my husband's delicate constitution. We had these on French bread sub rolls...too messy to pick up, I ate mine with a knife and fork. We thought the method of frying the shrimp would be great on their own, without the sandwich. Thanks Mimi, terrific recipe :)

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