Best 4 Succulent Shrimp Poboy Recipes

SHRIMP PO'BOY

Steps:

• Make the shrimp: Whisk the flour, cornmeal, Cajun seasoning, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Stir together the milk and hot sauce in a large bowl; add the shrimp. Working in batches, remove the shrimp from the milk mixture, letting the excess drip off, and add to the bowl with the flour mixture; toss to coat. Transfer to a plate and refrigerate 15 minutes to let the coating set.
• Meanwhile, make the rémoulade: Combine the mayonnaise, pickles, shallot and hot sauce in a small bowl; season with salt and pepper.
• Fry the shrimp: Line a baking sheet with paper towels. Preheat the oven to 350˚ F. Heat 2 inches of vegetable oil in a large heavy pot over medium heat until a deep-fry thermometer registers 360˚ F. Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes. Remove to the prepared baking sheet with a slotted spoon; season with salt. Adjust the heat as needed between batches.
• Meanwhile, put the rolls on a baking sheet and bake until toasted, about 5 minutes. Spread the rémoulade on the cut sides and fill with lettuce, the shrimp and tomatoes. Serve with more hot sauce.

SHRIMP PO' BOYS

Steps:

• Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
• Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.

~ SUCCULENT SHRIMP PO'BOY ~

Steps:

• 1. Mix sauce ingredients, cover and refrigerate until ready to use.
• 2. Mix egg with milk in a dish and have a dish ready with flour and Cajun seasoning for dredging shrimp.
• 3. In a deep pan, heat 2 - 3 inches of oil to 350 degree F. In a medium bowl, mix spices together then toss with the shrimp to coat.
• 4. When oil is hot, working in batches, dip 6 - 7 shrimp one at a time in egg mixture then dredge in seasoned flour, carefully place shrimp one at a time into the hot oil. Cook each batch until golden.
• 5. Place cooked shrimp on paper towels to drain and sprinkle with a little salt while hot. Repeat shrimp until all are cooked.
• 6. Assemble your sandwich. Spread the mayonnaise mixture on both sides of the roll. Place a layer of lettuce on the bottom half. Add desired shrimp. Add tomato and onion if desired.
• 7. Dig in while hot...so darn good!

SPICY SHRIMP

Steps:

• In a 12-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp; drain. Stir in the butter, seafood seasoning, mustard, chili powder, pepper, hot sauce, basil, oregano and thyme. Cook over low heat for 5 minutes. Add garlic; cook 1 minute longer. Remove from heat and stir in shrimp., Bake, uncovered, at 375° until shrimp turn pink, 20-25 minutes, stirring twice.