When we visited New Orleans this summer, we had one of the best Po' Boy sandwiches ever from Mahoney's. I don't think its possible to re-create it exactly, but this comes pretty close! The crispy shrimp are the star of the sandwich, but the soft bread, tangy slaw and spicy remoulade really put it together.
I'm using 30/count (size) shrimp, you could easily use smaller ones, which most sandwich places do, but these looked good and so that's what I got! Place shrimp in shallow baking dish and season with House Blend.
If you don't have buttermilk, you can easily make sour milk by adding 1 tablespoon vinegar to 1 cup milk. Pour buttermilk or sour milk over shrimp and let them sit for a few minutes while you get your breading station together.
Pour cornmeal into a shallow baking dish and add some salt and pepper.
The first part of your breading station, set up next to the stove and hot oil.
Heat just enough oil to cover the bottom of the pan, we're not actually deep frying the shrimp, just enough to "fry" each side. The oil needs to be between 350 and 400 degrees(f) for a good fry. If you put the shrimp in too soon, they will be oily. Set up a paper towel nearby so the shrimp have something drain on.
Once the oil is ready to go, bread the shrimp by coating each side.
Place the breaded shrimp into the hot oil until golden brown, about 2-3 minutes on each side.
They should look like this, a beautiful golden brown. Place on paper towels and drain until ready to use. Give them a little sprinkle of salt right when they come out of the oil too.
To make the remoulade, combine Greek yogurt, hot sauce, rice wine vinegar and House Blend. Add half of this to thinly sliced iceberg lettuce to be used as the slaw.
The other half will be used on the sandwiches. Slice rolls leaving one side still intact. and spoon as little or as much remoulade onto bread. Some places remove the inner part of the bread, but I chose not to.
Pile on some slaw, tomatoes and a bunch of those delicious crunchy shrimp.
Don't forget the hot sauce! This was such a delicious sandwich and those fried pickles made a great side kick! I will for sure be making these again!
SHRIMP PO' BOYS
|Prep Time: 20 Minutes
|Cook Time: 10 Minutes
Place shrimp in shallow baking dish and season with House Blend. Pour buttermilk or sour milk over shrimp and let set for a few minutes.
Season cornmeal in a shallow baking dish with salt and pepper. Heat just enough vegetable oil to cover the bottom of a fry pan. Temperature of oil should be between 350 and 400 degrees(f).
Coat shrimp with cornmeal breading and place into hot oil until golden brown, about 2-3 minutes on each side. Place on paper towels to drain and season with pinch of salt.
To make the remoulade, combine yogurt, hot sauce, rice wine vinegar and House Blend. Use half to mix with the lettuce to make the slaw.
To build sandwiches, cut rolls in half, leaving one side still intact. Spoon remoulade onto bread, pile on slaw, sliced tomatoes and shrimp. Top with hot sauce and serve with Fried Pickles.
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