Shrimp Po' Boy with Horseradish Remoulade Recipe

Name: Shrimp Po' Boy with Horseradish Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil, for frying; 3/4 cup all-purpose flour; 2/3 cup yellow cornmeal; 1 teaspoon seafood seasoning, such as Old Bay; Kosher salt and freshly ground pepper; 1/2 cup buttermilk; 2 teaspoons Sriracha; 1 egg; 1 1/2 pounds medium shrimp, peeled, deveined and butterflied; 4 Soft Hoagie Rolls, brushed with butter and slightly toasted in the oven; Horseradish Remoulade, recipe follows; 1 cup cherry tomatoes, sliced into rounds; 8 leaves green leaf lettuce; 1/2 red onion, thinly sliced; 1/2 cups mayonnaise; 1 tablespoon capers; 1 tablespoon Sriracha; 1 tablespoon horseradish; 1 tablespoon lemon juice; 1 tablespoon sweet pickle relish; 1 tablespoon apple cider vinegar; 1 teaspoon stone-ground mustard; 1/2 medium shallot, cut into chunks (1/4 cup); Kosher salt and freshly ground pepper

Servings: persons

Vegetable oil, for frying
3/4 cup all-purpose flour
2/3 cup yellow cornmeal
1 teaspoon seafood seasoning, such as Old Bay
Kosher salt and freshly ground pepper
1/2 cup buttermilk
2 teaspoons Sriracha
1 egg
1 1/2 pounds medium shrimp, peeled, deveined and butterflied
4 Soft Hoagie Rolls, brushed with butter and slightly toasted in the oven
Horseradish Remoulade, recipe follows
1 cup cherry tomatoes, sliced into rounds
8 leaves green leaf lettuce
1/2 red onion, thinly sliced
1/2 cups mayonnaise
1 tablespoon capers
1 tablespoon Sriracha
1 tablespoon horseradish
1 tablespoon lemon juice
1 tablespoon sweet pickle relish
1 tablespoon apple cider vinegar
1 teaspoon stone-ground mustard
1/2 medium shallot, cut into chunks (1/4 cup)
Kosher salt and freshly ground pepper

1
Fill a Dutch oven halfway with oil and heat to 375 degrees F.
2
Whisk the flour, cornmeal, seafood seasoning and sprinkle with salt and pepper in a small bowl and set aside.
3
In another small bowl, whisk the buttermilk, Sriracha and egg and set aside.
4
Place the shrimp into the buttermilk mixture, let the excess drip off, then dredge in the flour mixture and shake off any excess.
5
Place the shrimp onto a wire-racked baking sheet.
6
Repeat until all shrimp are breaded.
7
Fry the shrimp in batches, not overcrowding the oil, until golden brown and cooked through, 2 to 4 minutes.
8
Place the shrimp onto a paper-towel-lined-plate.
9
Repeat until all the shrimp are fried.
10
Sprinkle with salt and pepper.
11
Spread both sides of the rolls heavily with the Horseradish Remoulade.
12
Place the shrimp on top and then the tomatoes, lettuce and some onions.
13
Eat away!
14
Add the mayonnaise, capers, Sriracha, horseradish, lemon juice, relish, vinegar, mustard, shallots and sprinkle with salt and pepper in a food processor.
15
Blend until slightly chunky.
16
Adjust seasoning if necessary.

2545

kcal

Calories

267

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Vegetable oil, for frying, 3/4 cup all-purpose flour, 2/3 cup yellow cornmeal, 1 teaspoon seafood seasoning, such as Old Bay, and more.

Yes, Shrimp Po' Boy with Horseradish Remoulade falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Po' Boy with Horseradish Remoulade

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