Tyler Florence…my hero! I used his basic recipe for Po’ Boys – with a few deletions and additions, and it is amazing! His Creole sauce is so good, my son went nuts over it. While these may look like a basic Po’ Boy, I promise you, they are anything but. I’ve had them in many different areas of the country and these beat out every restaurant version.
We all know a dish like this isn’t the healthiest thing or the cheapest thing in the world, but can I say balance? And if you’re going overboard, well go over right – these are more than worth it! Crunchy, spicy shrimp and that sauce! Oh, my, that sauce.
Not only is coleslaw a classic pairing with this dish, it’s inexpensive, too. That helps balance the cost just a bit. I made the whole meal for under six bucks – and we were seriously stuffed.
Shrimp Po' Boys
- 3/4 pounds medium shrimp, peeled and deveined
- 1 cups buttermilk
- 1 tablespoons hot sauce, plus more for the andwich
- 3/4 cup fine ground cornmeal
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1/2 teaspoons smoked paprika
- Pinch cayenne
- Oil for deep frying
- Kosher salt
- 4 soft sub or hoagie rolls
- Creole Mayonnaise, recipe follows
- Finely shredded iceberg lettuce
In a large bowl, soak the shrimp in a mixture of buttermilk and hot sauce for 20 to 30 minutes. In a shallow dish, whisk, together the cornmeal, onion powder, garlic powder, paprika and cayenne.
In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 375 degrees F.
Drain the shrimp and toss them in the seasoned cornmeal. Working in batches, fry shrimp until golden and crispy, about two to three minutes. Remove with a slotted spoon and drain on paper bags. Season with salt, to taste.
Split the rolls and smear with Creole mayonnaise. Line with plenty of shredded lettuce and top with fried shrimp. Serve with hot sauce.
Creole Mayonnaise (Remoulade):
- 1/2 cups mayonnaise
- 1/4 cup sour cream
- 1 tablespoon sweet relish or finely diced pickle
- 3/4 teaspoon mustard
- 2 teaspoons Louisiana hot sauce
- 1 teaspoon vinegar
- salt and freshly ground black pepper
Combine all the ingredients well in a large mixing bowl. Cover and refrigerate until ready to use.
Yield, about a 3/4 cup, so it makes a little extra.
Let’s talk about how to save money/time on this recipe:
- Use a coupon matching site! Every store has a group of enthusiastic Coupon Matchers. Do not discount the savings!
- Follow my Strategies – You’ll see them all explained on the upper left tab of every page and how I apply them, below.
- Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
- Read Strategies Applied for additional tips as well as throughout the recipe, for saving time and managing food.
(Shrimp & Sauce only)
- Shrimp: Cal 180, Cal fr fat 20 (11%); tot fat 2.31g; sat fat 5.7g; chol 190mg; sod 650mg; tot carb 24g; fib 2.7; sug 3.57; prot 16g
- Creole Sauce: Cal 98; Cal fr fat 74 (76%); sat fat 2g; chol 10mg; sod 194mg; carb 6g; fib .05g; sug 6g; prot .41g
Shrimp Po’ Boys made April 2012