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Shrimp Po’Boys with Remoulade Sauce

Recipe Summary

Yield: Makes 4

Ingredients

For the shrimp:

1 pound large shrimp (18 to 22), peeled and deveined

Coarse salt and freshly ground pepper

3/4 cup all-purpose flour

1/2 teaspoon cayenne pepper

1 large egg

3/4 cup yellow cornmeal

7 cups peanut or vegetable oil

For the remoulade:

2 large egg yolks

1/4 cup fresh lemon juice

1/2 cup cornichons, finely chopped

2 tablespoons drained capers, coarsely chopped

2 tablespoons coarsely chopped fresh flat-leaf parsley

3/4 teaspoon coarsely chopped fresh tarragon

1 anchovy fillet, finely chopped

Coarse salt and freshly ground pepper

1 1/4 cups vegetable oil

For the sandwiches:

1 baguette, halved lengthwise and cut into 4

1 head Boston lettuce, leaves separated

      Cook's Notes

Use any leftover remoulade – a classic French mayonnaise – as a cold sauce for seafood or meat dishes. Note: Raw eggs should not be used in food prepared for pregnant women,babies, young children, the elderly, oranyone whose health is compromised.

Gallery

Shrimp Po’Boys with Remoulade Sauce

Recipe Summary

Yield: Makes 4

Shrimp Po’Boys with Remoulade Sauce

Shrimp Po’Boys with Remoulade Sauce

Shrimp Po’Boys with Remoulade Sauce

Recipe Summary

Yield: Makes 4

Recipe Summary

Yield: Makes 4

Yield: Makes 4

Makes 4

Ingredients

Ingredients

  • 1 pound large shrimp (18 to 22), peeled and deveined

  • Coarse salt and freshly ground pepper

  • 3/4 cup all-purpose flour

  • 1/2 teaspoon cayenne pepper

  • 1 large egg

  • 3/4 cup yellow cornmeal

  • 7 cups peanut or vegetable oil

  • 2 large egg yolks

  • 1/4 cup fresh lemon juice

  • 1/2 cup cornichons, finely chopped

  • 2 tablespoons drained capers, coarsely chopped

  • 2 tablespoons coarsely chopped fresh flat-leaf parsley

  • 3/4 teaspoon coarsely chopped fresh tarragon

  • 1 anchovy fillet, finely chopped

  • Coarse salt and freshly ground pepper

  • 1 1/4 cups vegetable oil

  • 1 baguette, halved lengthwise and cut into 4

  • 1 head Boston lettuce, leaves separated

Directions

Make shrimp: Season shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. Whisk together flour and cayenne in a small bowl; season with salt and pepper. Whisk together egg and 2 tablespoons water in a second small bowl. Put the cornmeal in a third small bowl. Set aside.

Pour peanut oil into a medium saucepan to a depth of about 3 inches. Heat over medium heat until a deep-fry thermometer registers 365 degrees. Working in small batches, dredge shrimp in flour mixture and then egg wash; lightly dip in cornmeal to cover completely.

In small batches, fry dredged shrimp, turning once, until golden, about 3 minutes total. Transfer with a slotted spoon to paper towels to drain. (Adjust heat between batches as necessary to keep oil at a steady temperature.)

Make remoulade: Blend yolks, lemon juice, cornichons, capers, herbs, anchovy fillet, 1/4 teaspoon salt, and pepper to taste in a blender until smooth. With blender running, pour in vegetable oil in a slow, steady stream; blend until emulsified.

Make sandwiches: Spread some of the remoulade on inside of baguette pieces. Line with lettuce, and fill with shrimp.

      Cook's Notes

Use any leftover remoulade – a classic French mayonnaise – as a cold sauce for seafood or meat dishes. Note: Raw eggs should not be used in food prepared for pregnant women,babies, young children, the elderly, oranyone whose health is compromised.

Cook’s Notes

Use any leftover remoulade – a classic French mayonnaise – as a cold sauce for seafood or meat dishes. Note: Raw eggs should not be used in food prepared for pregnant women,babies, young children, the elderly, oranyone whose health is compromised.

Reviews

Add Rating & Review

Reviews

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All Reviews for Shrimp Po’Boys with Remoulade Sauce

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

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All Reviews for Shrimp Po’Boys with Remoulade Sauce

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest