New Orleans Shrimp Po Boy

New Orleans Shrimp Po Boy

Succulent shrimp seasoned with a bold blend of Cajun spices, perfectly blackened and served atop a bed of fluffy jasmine rice. Garnished with fresh avocado, crisp veggies, and a drizzle of zesty lime crema for a mouthwatering meal that packs a flavorful punch!

 

INGREDIENTS

Remoulade Sauce

• 1 cup Hertiage Harvest mayonnaise – SGC# 123547
• 2 tbsp dill pickle relish – SGC# 218364
• 1 tbsp fresh lemon juice – SGC# 082180
• 2 tsp hot sauce – SGC# 088413
• 2 tsp capers roughly chopped – SGC# 078420
• 1 1/2 tsp Restaurant Marketplace paprika – SGC# 171653
• 1 tsp Heritage Harvest Dijon Mustard – SGC# 910645
• 1 tsp Worcestershire sauce – SGC# 125260
• 2 garlic cloves minced – SGC# 192922
• 3 tsp kosher salt – SGC# 052100

For the Fried Shrimp

• 2 tsp smoked paprika – SGC# 191331
• 1 tsp garlic powder – SGC# 191464
• 1/2 tsp cayenne pepper – SGC# 191439
• 1/2 tsp black pepper – SGC# 191565
• 2 lbs raw 26/30 Terra Sea Shrimp – SGC# 488298
• Canola or Vegetable oil for frying – SGC# 054361
• 1 1/2 cup all-purpose flour – SGC# 053330
• 1 cup yellow cornmeal – SGC# 053872
• 1 cup buttermilk – SGC# 194563
• 3 tbsp hot sauce – SGC# 088413

Po Boy Assembly

• 4 French loaves 8 inches long, split horizontally – SGC# 183223
• dill pickles for garnish – SGC# 126383
• Shredded iceberg lettuce – SGC# 191403
• Sliced tomatoes – SGC# 191932

 

INSTRUCTIONS

 

For the Remoulade Sauce

1. Mix everything together and chill in the refrigerator until you are finished frying the shrimp

 

For the Fried Shrimp

1. Mix the salt, paprika, garlic powder, cayenne pepper, and black pepper together then divide the spice mixture in half
2. Season the shrimp with half of the spice mixture
3. Mix the flour, cornmeal and the rest of the spice mixture together in a bowl
4. In a separate bowl, mix the buttermilk and hot sauce together
5. Dip seasoned shrimp in the buttermilk, then coat with flour mixture shaking off any excess. If you like a thicker coating you can repeat this step. Chill the shrimp in the refrigerator for 20 minutes.
6. Pour the oil into a deep, wide pot to the depth of about 2 inches. Heat the oil to 350° Fahrenheit
7. Working in batches, fry shrimp until golden brown about 3-4 minutes per batch. Transfer to paper towels to drain.
8. Build the Po Boy