Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, cajun shrimp po' boy. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Cajun Shrimp Po' Boy is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Cajun Shrimp Po' Boy is something which I have loved my whole life.
This recipe for the classic sandwich from New Orleans, Louisiana is made a little healthier with lightly breaded and pan fried shrimp topped with homemade cajun remoulade sauce. Top it with slaw rather than lettuce for a more authentic version. #shrimp #mardigras A Shrimp Po Boy is a classic New Orleans sandwich stuffed with crispy, seasoned fried shrimp, lettuce and tomato and topped with a tangy remoulade sauce. This authentic Louisiana sandwich is so simple and so delicious, yet it can stand on its own as a meal.
To get started with this particular recipe, we have to first prepare a few components. You can cook cajun shrimp po' boy using 18 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Cajun Shrimp Po' Boy:
- Prepare 1 Brioche Sub (60 grams is ideal)
- Make ready 1/8 Iceberg Lettuce
- Make ready 1 Large Fresh Tomato (On Vine Is Best)
- Take 3 Large Shrimp/Prawn (I Prefer Black, Atlantic Prawns)
- Take 1/4 White Cabbage
- Make ready 4/5 Cornichons (Dill If Possible, Use 1 Gherkin If Cornichons Unavalible)
- Prepare 4/5 Limes
- Make ready 1 Bunch Corriander
- Take 1 1/2 Cup Mayonaise
- Get 1/4 Cup Djon Mustard
- Prepare 1 Tbsp Paprika
- Prepare 100 Grams Cajun Seasoning
- Make ready 2 Tsp Horse Radish
- Get 1 Tsp Pickle Juice
- Take 1 Tsp Hot Sauce (Louisiana Is My Preference)
- Get 1 Clove Crushed Garlic
- Get 250 Ml Buttermilk
- Prepare 200 Grams Flour
There is something about a shrimp Po' Boy that makes it feel like beach vacation food. Whether at the beach or around your kitchen table, this Cajun-spiced version with a creamy sauce is sure to please. Add the eggs to another shallow bowl and the panko to a third shallow bowl. Dredge the shrimp in the flour, followed by the egg and finally coat with the panko, shaking off any excess in between dredges.
Instructions to make Cajun Shrimp Po' Boy:
- Make The Louisiana Remoulade Sauce In Advance So That It Has Time To Let All The Flavours Marry. (The Night Before Is Ideal) - Take Your Mayonaise, Mustard, Paprika, 1 Tsp Cajun Seasoning, Horseradish, Pickle Juice, Hot Sauce And Garlic And Mix Well.
- For The White Cabbage Remoulade: - Finely Shred The White Cabbage And Mix Through The Cornichon, 1/4 Cup Of Mayonaise And The Juice Of 3 Or 4 Limes. Taste As You Mix And Balance To Preference. - Keep In The Fridge.
- Shred The Lettuce And Slice The Tomato. - Keep In The Fridge.
- Mix Your Flour And Cajun Seasoning Together. - This Will Be The Coating (Dredge) For Your Buttermilk Batter.
- Dip 3 Prawns/Shrimp Into The Buttermilk Then Toss In The Cajun Dredge Making Sure You Shake Off Any Excess Buttermilk. - Deep Fry Until Golden.
- Cut The Brioche Top To Bottom, Legnth Ways Leaving A Hinge And Lightly Toast.
- Lightly Dress The Bun With The Louisiana Remoulade Sauce. - Lay 3 Slices Of Tomato Along One Side With Some Lettuce. - Lay Some White Cabbage Remoulade On The Other Side. - Place The Fried Shrimp/Prawn Down The Centre. - Lightly Dress The Top With Some More Louisiana Remoulade. - Garnish with Chopped Corriander And A Lime Wedge.
Drain the shrimp on paper towel-lined plate and season with salt. They are typically filled with some sort of fried seafood or any other hot sandwich meat; like hot […] Directions. In a small bowl, mix the mayonnaise, ketchup, horseradish and pepper sauce. Shrimp Po Boy with Creamy Cajun Sauce. A Shrimp Po Boy is the ultimate sandwich for seafood lovers!
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