Shrimp Poboy Recipe

The best shrimp po'boy recipe can be made right at home. A simple recipe that just requires a little bit of time and a whole lot of love. Whip this together in less than an hour, and restaurants will no longer impress you. 

The Remoulade

1/2 cup mayonnaise

1/4 cup spicy Dijon mustard or Creole mustard

2 tbsp The Blaxican Fajita Seasoning

2 tbsp of your favorite hot sauce

1 tsp fresh horseradish

1 tbsp minced garlic

1 tbsp pickle juice

1 tsp chives or scallions

Whisk together this tangy concoction for your sandwich. Store-bought just doesn't come close. 

Season The Shrimp

1 lb jumbo Argentina Red Shrimp

2 - 3 tbsp yellow mustard

The Blaxican Fajita Seasoning to taste

Season shrimp and let sit for 5-10 minutes. Work on your dry breading mixture. Place 1 cup flour and 1/2 cup corn starch, as well as your desired seasoning, in a bowl and mix well. Place the shrimp in the mix and mix them around until coated. remove the shrimp from the mixture and allow the mix to set to create the crust. Allow the breaded shrimp to sit out about 10 minutes, then dunk them in the dry flour mixture once more. 

Once your shrimp is breaded, it's time to get your oil ready to fry. I prefer peanut oil for most frying like this. Fry shrimp at 350 degrees Fahrenheit until golden brown and crispy. 

To complete your prep, thinly slice some iceberg lettuce and some tomatoes. Everyone reminds you to season the tomatoes, but what about the lettuce? I like to toss the lettuce in a splash of olive oil with a pinch of salt and pepper. Now, it's time to build these delicious sandwiches. 

In my recipe, you will notice that I use the Blaxican Fajita Seasoning instead of a Creole blend. This seasoning blend is a close alternative to a creole seasoning.

On a toasted sandwich roll, or hoagie, slather a healthy portion of that remoulade and then layer lettuce, tomato, and then shrimp. If you're feeling indulgent, drizzle the shrimp with some of the remoulade as well. This sandwich will spark an appreciation for the Cajun classic. ENJOY