Description
In addition to being tasty, these were also pretty simple to make.
Ingredients
Scale
for the remoulade:
- 1/4 cup mayonnaise
- 1/4 cup plain yogurt
- 1 tbsp ketchup
- 1 shallot, minced
- 1 clove garlic, minced
- 1 tsp fresh lemon juice
- 1 tsp Worcestershire sauce
- 1/2 tsp Dijon mustard
- 1/4 tsp hot pepper sauce (like Tabasco)
for the shrimp:
- 1 lb medium shrimp, peeled and deveined
- 1 tbsp flour
- 1 tbsp Creole seasoning
- 1 egg white
- 1/4 cup cornmeal
- 1/2 cup breadcrumbs
- 2 tbsp olive oil
for the po’boys:
- 4 hoagies or slices of French bread, split and toasted
- shredded lettuce
Instructions
- To make the remoulade, combine mayonnaise, yogurt, ketchup, shallot, garlic, lemon juice, Worcestershire, Dijon, and hot pepper sauce, mixing well.
- To make the shrimp, combine flour and Creole seasoning and toss with shrimp.
- Add egg white and mix to combine with shrimp.
- Place cornmeal and breadcrumbs in large zip-top plastic bag and shake to combine.
- Add shrimp to baggie and shake to evenly distribute mixture over shrimp.
- In large skillet, heat olive oil over medium-high heat.
- Add shrimp and cook about 3 minutes on each side, or until golden brown and cooked through. You will know the shrimp is cooked through when it is opaque.
- To prepare the Po’Boys, spread remoulade on bottom of bun, then shredded lettuce, then top one fourth of the shrimp. Spread top of bun with remoulade sauce, to your liking.
- Enjoy!
- Prep Time: 20 mins
- Cook Time: 6 mins
- Category: Side