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Cajun Shrimp Po' Boy
Created by: Howcan Team
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 2 tbsp Cajun seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 eggs, beaten
- 1 cup vegetable oil for frying
- 4 soft baguettes or hoagie rolls
- 1 cup shredded lettuce
- 1 large tomato, sliced
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp hot sauce
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped green onions
- 1 tbsp capers, drained and chopped
- 1 clove garlic, minced
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions
- In a shallow dish, mix together the flour, Cajun seasoning, 1/2 tsp salt, and 1/4 tsp black pepper.
- Dip the shrimp into the beaten eggs, then dredge in the seasoned flour mixture, shaking off any excess.
- In a large skillet, heat the vegetable oil over medium-high heat. Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain.
- In a small bowl, mix together the mayonnaise, Dijon mustard, hot sauce, parsley, green onions, capers, garlic, and lemon juice. Season with salt and pepper to taste to make the remoulade sauce.
- Slice the baguettes or hoagie rolls in half lengthwise, and lightly toast them if desired.
- Spread a generous amount of the remoulade sauce on the bottom half of each roll. Top with shredded lettuce and sliced tomato.
- Arrange the fried shrimp on top of the vegetables, then cover with the top half of the roll.
- Serve the Cajun Shrimp Po' Boys immediately, and enjoy!
The Cajun Shrimp Po' Boy is a beloved Louisiana sandwich with a rich history. Originating in New Orleans, this iconic dish is a flavorful combination of crispy shrimp, Cajun spices, and a variety of toppings, all nestled in a soft, fluffy French bread. The dish is said to have been created by the Martin Brothers, who opened the Martin Brothers Coffee Stand and Restaurant in the French Market in 1922. Today, the best versions of this dish can be found in local New Orleans eateries, where chefs expertly season and fry the shrimp to perfection. The key to a great Cajun Shrimp Po' Boy lies in the seasoning and the quality of the shrimp, which should be fresh and succulent. Some alternative methods for making this dish include grilling the shrimp for a healthier twist or adding a spicy remoulade sauce for an extra kick. Whether you're in the heart of New Orleans or trying your hand at making it at home, the Cajun Shrimp Po' Boy is a must-try for any seafood lover.
30 min
4
450 calories
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