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.

Reviews & Comments 6

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  • krumkake 9 years ago
    Oh my, what a GREAT party mini sandwich! I have to try this with the remoulade - how interesting...thnks, sparow!
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    " It was excellent "
    lunasea ate it and said...
    I am all over a Po Boy....love them....crave them. These sound fun and delicious, Sparow hon - thanks!
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  • binky67 9 years ago
    Yeah Baby, I'm digging this!!
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    " It was excellent "
    wolfpackjack ate it and said...
    Thanks lori... great post... dave
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    " It was excellent "
    momo_55grandma ate it and said...
    Great po boys another wonderful recipe thanks high5
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    " It was excellent "
    notyourmomma ate it and said...
    Oh, I love po boys. And this remoulade sounds wonderful. Yummy.
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