Easiest Way to Prepare Quick Shrimp Po Boy Sandwich - Logo collection for you

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We hope you got benefit from reading it, now let's go back to shrimp po boy sandwich recipe. To make shrimp po boy sandwich you need 17 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to cook Shrimp Po Boy Sandwich:

1. Use of Unpeeled, large raw shrimp.
2. Prepare of Milk (of your choice I prefer buttermilk).
3. Provide of egg.
4. Use of Cajun Seasoning.
5. Prepare of Vegetable oil.
6. Get of Remoulade Sauce.
7. Use of Zatarrins shrimp fry.
8. Prepare of Hoagies.
9. Prepare of Remoulade Sauce.
10. You need of mayonnaise.
11. Prepare of cup mustard (creole mustard if possible).
12. Use of Sweet paprika.
13. You need of 1- 2 teaspoons Cajun or Creole Seasoning.
14. Get of Horseradish.
15. Take of Pickle juice (dill or sweet its up to you).
16. You need of Hotsauce (preferably Tobasco).
17. Prepare of Garlic Clove minced and or smashed.

Steps to make Shrimp Po Boy Sandwich:

1. Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit down back of each from large end to tail, cutting to but not through inside curve of shrimp. Devein shrimp, and place in a large bowl..
2. Whisk together milk and next 3 ingredients. Pour mixture over shrimp. Let stand at least 15 minutes or up to 1 hour..
3. Combine fish fry mix and 1 Tbsp. Cajun seasoning. Dredge shrimp in fish fry mixture, and shake off excess. Arrange on baking sheets..
4. Pour oil into a skillet . Fry shrimp, in batches, 1 1/2 minutes on each side or until golden brown; drain on wire racks over paper towels..
5. TOAST AND PREPARE THAT BREAD.
6. REMOULADE TIME.

Traditionally, this classic sub sandwich is served on a soft baguette roll with meat, usually fried seafood (oysters, shrimp, catfish, etc.) or sometimes beef or chicken. These delicious po' boy sandwiches are classic New Orleans fare—the shrimp is deep fried to golden crusty perfection and served on split baguettes. Add the liquid to the milk, hot sauce, and. The best Po'boy sandwich with crispy spicy shrimp and a creamy tangy remoulade. For my Po' Boy, I like to use smoked paprika both in the seasoning for the shrimp and in the remoulade.

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