New Orleans’ Shrimp Po’Boys with Remoulade Sauce

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For Shrimp:
  • Vegetable oil for deep-frying
  • 4 French rolls, split and hinged
  • 4 tablespoons melted butter
  • 1 teaspoon minced garlic
  • 3 eggs, beaten
  • 2 tablespoons Creole seasoning
  • 3/4 cup all-purpose flour
  • 2 pounds jumbo shrimp, peeled and deveined
  • 2 cups Kikkoman Panko Bread Crumbs
  • 2 cups shredded lettuce
  • Tomato slices
For Remoulade Sauce:
  • 1/2 cup mayonnaise
  • 1 tablespoon horseradish
  • 1 teaspoon pickle relish
  • 1 teaspoon minced garlic
  • 1/2 teaspoon cayenne pepper
  1. Combine butter and garlic, spread on rolls and toast in the oven until brown.
  2. Heat oil in a 2-quart saucepan until 360 degrees.
  3. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko crumbs.
  4. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce and tomato slices. 
  5. Remoulade sauce: Mix mayonnaise, horseradish, pickle relish, minced garlic, and cayenne pepper in a bowl.

Cooking With Crevolyn
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