Party Po Boys with Shrimp and Spicy Remoulade
From sparow64 15 years ago
- 10 minutes to make
- Serves 24
Tiny po boys that are great for a party or the weekend. The bread is best when warm and slightly crisp outside but not within. The remoulade can be prepared a day or two ahead of time, and the shrimp can be breaded in the morning and left in the refrigerator until you are ready to fry them. Read more See less
Ingredients
- 1 cup cornstarch shopping list
- 2 teaspoons kosher salt shopping list
- 1 teaspoon cayenne pepper shopping list
- 3 eggs shopping list
- 2 cups panko breadcrumbs shopping list
- 2 pounds medium-size shrimp, peeled and deveined shopping list
- 1 cup mayonnaise shopping list
- 1/4 cup minced shallot shopping list
- 1/4 cup minced dill pickle shopping list
- 1/4 cup minced parsley shopping list
- 2 teaspoons tomato paste shopping list
- 2 teaspoons lemon juice shopping list
- 1 teaspoon cayenne pepper shopping list
- -- vegetable oil shopping list
- 1 pint cherry tomatoes shopping list
- 1/2 head iceberg lettuce shopping list
- 12 hoagie rolls shopping list
How to make it
- For the shrimp:
- Combine the cornstarch, salt and cayenne pepper in a shallow bowl.
- Crack the eggs into a second shallow bowl and beat lightly.
- Spread the panko breadcrumbs in a third shallow bowl.
- Dredge each shrimp with the cornstarch mixture, then dip in egg and finally coat with the breadcrumbs.
- Lay coated shrimp onto a tray or large plate and place in refrigerator for 30 minutes or a few hours to allow coating to dry and adhere.
- For the remoulade:
- Combine the mayonnaise, shallot, dill pickle, parsley, tomato paste, lemon juice and cayenne pepper in a bowl, stirring well.
- Refrigerate until ready to assemble sandwiches.
- To assemble:
- Preheat oven to 400º.
- Remove remoulade from the refrigerator, slice the tomatoes in half and shred the lettuce.
- Pour oil to a depth of 1 inch in a medium stockpot and heat to 350º on deep-fry thermometer.
- Fry the shrimp in batches for 1 1/2 to 2 minutes or until a medium brown and cooked through.
- Drain on paper towels.
- Trim the ends off the rolls and slice 3/4 of the way open lengthwise. Cut each roll in half and place on baking tray.
- Place tray in oven for 3 to 4 minutes to heat bread and crisp the outside.
- Spread bottom of the roll with remoulade, then tuck in some shredded lettuce, two shrimp and a few halves of tomato.
The Rating
Reviewed by 5 people-
Oh, I love po boys. And this remoulade sounds wonderful. Yummy.
notyourmomma
in South St. Petersburg loved it
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Great po boys another wonderful recipe thanks high5
momo_55grandma
in Mountianview loved it
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Thanks lori... great post... dave
wolfpackjack
in Raleigh loved it
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