Shrimp Po'boy Sandwich Wraps
From DetroitTokyo 12 years ago
- 15min+chill to make
- Serves 4
I had purchased all of the ingredients I needed to make shrimp po'boy sandwiches but by the time I got around to making them the French bread was too hard, so I improvised and this is what I came up with. The results were great and since the shrimp is fried wrapping it in a tortilla lightens it up a bit, at least that's what I told myself ;-) Feel free to put this on the traditional crusty bread but beware, not many make French bread like they do in New Orleans - flaky on the outside and oh so soft and tender in the middle, ahh. Read more .. See less
Ingredients
Rémoulade Sauce
- 1/2 cup mayonnaise shopping list
- 2 1/2 tbsp spicy brown mustard, preferably creole mustard shopping list
- 1 1/2 tbsp grated horseradish shopping list
- 2 tsp smoked paprika shopping list
- 1/2 tsp cayenne pepper (more or less to taste) shopping list
- 2 green onions, finely chopped shopping list
- 1 stalk celery, finely chopped shopping list
- 2 tbsp minced parsley (fresh) shopping list
shrimp
- 3/4 pound shrimp, peeled & deveined, tails removed (I used Jumbo) shopping list
- 1/2 cup corn meal (course stone ground yellow) shopping list
- 1/2 cup flour shopping list
- 1 tbsp seasoning-blend.html">creole seasoning Blend shopping list
- 1 egg shopping list
- 2 tbsp milk shopping list
- vegetable oil for frying (I used canola) shopping list
To Serve
- 2 cups shredded cabbage shopping list
- 1 beefsteak tomato, thinly sliced shopping list
- 4 Kosher dill pickles, thinly sliced shopping list
- 4 large flour tortillas (I used fire-roasted) shopping list
How to make it
Rémoulade Sauce
- Combine all ingredients and mix well. This tastes best after being chilled for some time. I made it 24 hours in advance.
Shrimp
- Heat oil in deep fryer or medium stock pot, enough to submerge shrimp completely. I do this over medium to medium-high heat on my stove top.
- Combine flour, cornmeal and seasoning in a bowl, mix to combine.
- Combine egg and milk in another bowl and whisk to combine.
- Dip each shrimp in the egg mixture and then dredge in flour mixture.
- Carefully place shrimp in hot oil and cook for about 3-4 minutes or until golden brown. Turn if necessary but they should cook on both sides. Transfer to paper towel lined plate. See Photo
To Serve
- Divide cabbage, tomato and pickle slices between tortillas. Top with shrimp, about 4-5 per tortilla. Top with Rémoulade. Fold & wrap sandwich burrito style. Secure with toothpicks and cut in half. See Photo
The Rating
Reviewed by 1 people-
Loved the shrimp, awesome sauce, great toppings ;) -----> Shrimp Poboy Sandwich Wraps
mommyluvs2cook
in Santa Fe loved it
Reviews & Comments 1
-
All Comments
-
Your Comments
" It was excellent "