Fleur de Lis

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Thursday, January 8, 2015

Fried Shrimp Po'Boys with Rémoulade Sauce



Sometimes you just want a po'boy.  For me it doesn't matter if it's shrimp, oyster or roast beef.  But for this particular Mardi Gras party, the crowd decided that shrimp was the way to go!  

And if you're ever visiting New Orleans and order a po'boy and they ask if you if you want your sandwich "dressed," that simply means do you want all the extras: lettuce, tomatoes, pickles, etc.  

I used Zatarain's Seasoned Shrimp Fri to batter and cook 2 lbs. of shrimp according to the package directions.  

I mixed up this quick remoulade sauce courtesy of Chef John Folse's for those who didn't want the mayo and spicy mustard

1 1/2 cup mayonnaise
1/2 cup Creole mustard
1 T. Worcestershire sauce
1 t. hot sauce
1/2 cup finely diced green onions
1/4 cup finely diced celery
2 T. minced garlic
1/4 cup finely chopped parsley
1/2 T. lemon juice
salt and cracked black pepper to taste

In a medium mixing bowl, combine all ingredients and whisk well.  Cover and place in refrigerator until ready to serve.  Overnight is best.  You'll need at least 4 hours for the flavors to incorporate.  When ready to serve, taste and adjust seasonings as needed.


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