RecipeTin Eats

Recipe ⬇️ or print: https://www.recipetineats.com/shrimp-po-boys-prawns/ Po’ Boys are having a bit of a moment here in my hometown of Sydney with the new fish markets opening up not too long ago. So there's a Po’ Boy place that influencers are going mad over. I couldn't resist trying it - because, Po’ Boys! One of my greatest food memories from visiting New Louisiana! To be honest, I was really disappointed - the prawns weren't crispy, they were overcooked, didn't have much cajun flavour, the rolls weren't crispy, the mayo overwhelmed, and it was VERY expensive for what it was. So anyway, that's what motivated me to come up with my own recipe! Here it is. Promise the shrimp it s crispy, coated with plenty of seasoning - hard to resist eating them before making the sandwich! But honestly, once it's all put together, it's so worth it. I hope you love it as much as I do! - Nagi x -------------- Shrimp Po’ Boy (Prawns) 300g/ 10 oz medium or small shrimp/prawns, peeled and deveined – either frozen and thawed, or 600g/1.2lb whole, weight before peeling, peel yourself (Note 1) 1 large egg, whisked 1/4 tsp cooking salt / kosher salt, for sprinkling cooked shrimp/prawns CAJUN COATING – mix in bowl: 1/4 cup fine cornmeal, or semolina or cornflour/cornstarch 1/4 cup plain flour / all-purpose flour 1 tsp cooking salt / kosher salt, + extra for sprinkling 1 tbsp paprika, sweet/regular 2 tsp each onion powder, garlic powder 3/4 tsp dried thyme 1/4 tsp black pepper 1/4 tsp cayenne pepper, optional REMOULADE - mix: 1/4 cup mustard – Creole mustard if you've got it! 1 1/4 cups whole-egg mayonnaise or kewpie 2 tsp prepared horseradish (horseradish cream) 1 tsp pickle juice (ie. juice from a jar of pickles) or white vinegar 1 tsp tabasco 1 large garlic clove, finely grated 2 tsp paprika, sweet/regular SANDWICH: 4 crusty white rolls, about 22cm / 9″ long 1/4 cup dill pickles, finely sliced on an angle 2 tomatoes, halved and sliced 2 cups (packed) finely shredded cos lettuce (romaine) or iceberg Salted table butter, for spreading on rolls 1. Put all shrimp/prawns in egg, mix to coat. Pick one up, let excess egg drip off, place in Cajun coating. Repeat with 1/3 of shrimp in single layer. Toss bowl to coat in the Cajun flour. Grab handful, lightly enclose fist to adhere then shake off excess flour using your fingers as a colander. Repeat with remaining shrimp. 2. Heat 2cm /0.8” oil to 180C/350F in skillet or pot over medium high. Fry shrimp in batches for 2 – 3 min until deep golden and crispy. Drain on paper towel lined tray, repeat. Sprinkle with 1/4 tsp salt. 3. Assemble – Split roll, spread with butter. Spread base with remoulade. Top with pickles, tomatoes then lettuce. Pile on shrimp, drizzle with plenty of remoulade. Enjoy! #recipetineats #poboys #shrimppoboys #prawnsandwhich #lousianafood