Sandwiches, po'boys, fried shrimp po'boys 1 Sandwiches, po'boys, fried shrimp po'boys 2


For the spicy remoulade:

1 egg

2 tablespoons lemon juice

2 tablespoons chopped scallions

2 tablespoons ketchup

1 chipotle chile in adobo

1 tablespoon chopped garlic



1 cup vegetable oil


For the slaw:

1 tablespoon sugar

1 tablespoon Dijon mustard

¼ cup cider vinegar

½ cup vegetable oil



2 cups shredded green cabbage

1 cup shredded red cabbage

1 cup carrots, julienned

½ cup red onions, julienned


For the shrimp:

2 pounds jumbo shrimp, peeled and deveined


freshly ground black pepper

2 cups flour

2 eggs

¼ cup water

2 cups cornmeal


For assembly:

2 long, thin loaves French bread


  1. For the spicy remoulade: In a blender, combine the egg, lemon juice, scallions, ketchup, chipotle, garlic, salt and pepper and blend.  While the blender is running, slowly add the oil in s steady stream to create an emulsion.  Taste for seasoning.
  1. For the slaw: In a small bowl, whisk together the sugar, mustard and vinegar.  Slowly whisk in the oil and season with salt and pepper.  In a large bowl, combine the cabbages, carrots and onions .  Pour the dressing over the mixture and toss to combine.  Season with salt and pepper.
  1. For the shrimp: Heat the oil to 360*.  Season the shrimp with salt and pepper.  Season the flour with salt and pepper.  Dredge the shrimp in the flour.  Make an egg wash with the egg and the water.  Dredge the shrimp in the egg wash.  Dredge the shrimp in the cornmeal. Fry the shrimp until golden brown then transfer to a paper towel lined plate to drain.
  1. To assemble: Slice the loaves of bread in half lengthwise and spread the cut sides with some of the remoulade.  Top with the fried shrimp and then some of the slaw.  Place the tops of the bread over the slaw and press lightly to adhere.


adapted from Tanya Holland, the Food Network

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