Shrimp Po' Boys

Shrimp Po' Boys

Come on over to the Hays' house!   The Cajun, Zydeco music is playing, and we're all dancing.  We love this New Orleans meal!

New Orleans Remoulade Sauce

1 cup mayonnaise
1/2 cup sliced green onions, divided
4 tablespoons chopped fresh parsley, divided
2 tablespoons Dijon mustard
2 teaspoons lemon zest
1 tablespoon minced garlic
1/2 teaspoon ground red pepper
1/2 teaspoon Cajun seasoning

Shrimp Po' Boys

4 tablespoons melted butter
1 teaspoon minced garlic
3 eggs, beaten
2 tablespoons Cajun seasoning
3/4 cup all-purpose flour
2 cups Panko bread crumbs
Vegetable oil for deep-frying
1 pound shrimp, peeled and deveined  (20 shrimp)

4 French rolls, split and hinged
2 cups shredded lettuce
1 cup diced tomatoes

Directions:

Remoulade Sauce - Stir together mayonnaise, 1/2 cup sliced green onions, 2 tablesoons chopped parsley, Dijon mustard, lemon zest, garlic, red pepper, and Cajun seasoning.  Cover with plastic wrap and chill for 2 to 3 hours, or more

Shrimp Po' Boys - 

Combine melted butter and garlic in a small bowl, set aside.

Combine Cajun seasoning and flour together in a small bowl, set aside.

Place the (beaten) eggs in a small bowl, set aside.

Place two cups of Panko in a small bowl. set aside.

In order, dredge the shrimp in the flour mixture, egg mixture, and Panko crumbs, set aside.

Heat oil in a 2-quart saucepan until 360 degrees.

Fry shrimp in batches until golden brown.

Spread melted butter and garlic mixture on French rolls and toast in the oven until brown.

Spread the chilled remoulade sauce on all 4 rolls.

Top with shrimp, followed by shredded lettuce, sliced green onions, chopped parsley, and diced tomatoes.

Serve with southern coleslaw and chips.

4 servings

Southern Coleslaw
http://crowdedkitchen509.blogspot.com/2012/07/southern-coleslaw.html

Southern Coleslaw

Sadie and Tom
4/19/13

Kate Miller's Shrimp Po' Boy, 9/14/14