Prepare the Shrimp: In a bowl, combine Shrimp with Flour, Paprika, Garlic Powder, Cayenne Pepper, Salt, and Black Pepper. Toss to coat evenly.
Fry the Shrimp: Heat Vegetable Oil in a large skillet over medium-high heat. Fry Shrimp in batches until golden brown and cooked through, about 3-4 minutes per batch. Drain on paper towels.
Make the Remoulade Sauce: In a small bowl, whisk together Mayonnaise, Dijon Mustard, Pickle Relish, Hot Sauce, Paprika, and Garlic Powder.
Assemble the Po’ Boys: Slice French Bread Rolls lengthwise. Spread Remoulade Sauce on both sides of the bread. Add Shredded Lettuce, Tomato slices, Pickles, and fried Shrimp. Serve immediately.
Ingredients
4
1 pound450 gLarge Shrimp-peeled and deveined
1 cup120 gAll-Purpose Flour
1 tsp5 mLPaprika
1/2 tsp2.5 mLGarlic Powder
1/2 tsp2.5 mLCayenne Pepper
SaltTo taste
Black PepperTo taste
1/2 cup120 mLMayonnaise
1 tbsp15 mLDijon Mustard
1 tbsp15 mLPickle Relish
1 tsp5 mLHot Sauce
1/2 tsp2.5 mLPaprika
1/4 tsp1.25 mLGarlic Powder
44French Bread Rolls
1 cup85 gShredded Lettuce
11Tomato-sliced
1/4 cup60 mLPickles-sliced
Vegetable OilAs needed-for frying
Equipment
Large Skillet
Bowls
Whisk
Paper Towels
Instructions
Prepare the Shrimp: In a bowl, combine Shrimp with Flour, Paprika, Garlic Powder, Cayenne Pepper, Salt, and Black Pepper. Toss to coat evenly.
Fry the Shrimp: Heat Vegetable Oil in a large skillet over medium-high heat. Fry Shrimp in batches until golden brown and cooked through, about 3-4 minutes per batch. Drain on paper towels.
Make the Remoulade Sauce: In a small bowl, whisk together Mayonnaise, Dijon Mustard, Pickle Relish, Hot Sauce, Paprika, and Garlic Powder.
Assemble the Po’ Boys: Slice French Bread Rolls lengthwise. Spread Remoulade Sauce on both sides of the bread. Add Shredded Lettuce, Tomato slices, Pickles, and fried Shrimp. Serve immediately.
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