Recipe: Perfect Cajun Shrimp Po' Boy

Cajun Shrimp Po' Boy. Drain the shrimp on paper towel- lined plate and season with salt. Toast the rolls in the oven until golden brown and. This shrimp po boy recipe is made a little healthier with lightly breaded, pan fried shrimp and and topped with homemade cajun remoulade sauce.

The restaurant employees nicknamed the strikers "poor boys"and the name "Po Boy" caught on. Oh how I love this Cajun Grilled Shrimp Po' Boy. Served with cajun fries and it was a big hit! You can have Cajun Shrimp Po' Boy using 18 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Cajun Shrimp Po' Boy

1. Prepare 1 of Brioche Sub (60 grams is ideal).
2. Prepare 1/8 of Iceberg Lettuce.
3. It's 1 of Large Fresh Tomato (On Vine Is Best).
4. You need 3 of Large Shrimp/Prawn (I Prefer Black, Atlantic Prawns).
5. Prepare 1/4 of White Cabbage.
6. You need 4/5 of Cornichons (Dill If Possible, Use 1 Gherkin If Cornichons Unavalible).
7. You need 4/5 of Limes.
8. It's 1 Bunch of Corriander.
9. You need 1 1/2 Cup of Mayonaise.
10. It's 1/4 Cup of Djon Mustard.
11. It's 1 Tbsp of Paprika.
12. Prepare 100 Grams of Cajun Seasoning.
13. You need 2 Tsp of Horse Radish.
14. It's 1 Tsp of Pickle Juice.
15. It's 1 Tsp of Hot Sauce (Louisiana Is My Preference).
16. You need 1 Clove of Crushed Garlic.
17. Prepare 250 Ml of Buttermilk.
18. Prepare 200 Grams of Flour.

This is the best shrimp po boy sandwich I have ever had! Its success is mainly due to the awesome remoulade sauce.. This was the first Shrimp Po'boy I have ever made just as good as some of the resturants make it. This authentic Louisiana sandwich is so simple and so delicious, yet it can stand on its own as a meal.

Cajun Shrimp Po' Boy step by step

1. 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..
2. 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..
3. Shred The Lettuce And Slice The Tomato. Keep In The Fridge..
4. Mix Your Flour And Cajun Seasoning Together. This Will Be The Coating (Dredge) For Your Buttermilk Batter..
5. 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..
6. Cut The Brioche Top To Bottom, Legnth Ways Leaving A Hinge And Lightly Toast..
7. 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..

This delicious take on a Southern favorite, starts with toasted Pretzilla Mini Buns, topped with freshly fried Gulf shrimp, Cajun style remoulade sauce, shredded romaine lettuce and pickled cherry peppers. Just like for a good po' boy, the shrimp gets battered (with a mixture of flour + cornmeal + Cajun seasoning) and fried (don't worry! it's a shallow fry). There's also a quick and easy remoulade,. Drain the shrimp on paper towel-lined plate and season with salt. Drain on paper towels; sprinkle with cayenne; Spread mayonnaise mixture over rolls; top with lettuce, tomato slices and shrimp.

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