Fried Shrimp Poboys
FRIED SHRIMP POBOYS WITH SPICY REMOULADE SAUCE ON FRENCH BREAD
Poboys are a way of life in Louisiana. Especially New Orleans. Now I’m not from New Orleans, but I’ve had my fair share of poboys there, and they have the best. Everyone’s got their favorite place, and their special order that they get every time, even though I’m sure most other people have that same order. But these sandwiches are special.
Fried shrimp is serious business. You need a subtle, delicate hint of olive notes that’s light enough to keep that shrimp crispy and delicious. Filippo Berio Extra Light Olive Oil accomplishes that, and it’s even used in the remoulade sauce.
They’re part of the culture down South. You can probably see someone’s eyes light up at the mention of having poboys for lunch. Because that’s what they usually are - lunch grub. But oh so satisfying. My classic, go to poboy will always be good ole’ fried shrimp. You have to keep it simple with just shredded lettuce, tomato slices and of course, a great remoulade sauce.
Make sure you can find a French bread loaf, or like we did, some cute hoagies. French bread is the perfect and only way in the South.
Olive oil so nice, we used it twice, in the same recipe.
FRIED SHRIMP POBOYS WITH SPICY REMOULADE SAUCE RECIPE
Remoulade Sauce Ingredients
1 egg yolk
1/2 cup dijon mustard
1/8 cup yellow mustard
1 teaspoon distilled white vinegar
1 tablespoon fresh squeezed lemon juice
4 green onion stalks, diced
2 stalk celery, diced
1 clove garlic, minced
1 cup mayonnaise
1/2 cup ketchup
2 tablespoons honey
1/3 cup sweet red pepper relish
1 teaspoon black pepper, cayenne pepper, Tabasco Sauce, Worcestershire Sauce & paprika
1/2 teaspoon kosher salt
Fried Shrimp Ingredients
1 lb fresh medium shrimp, tails removed and deveined
1 cup AP flour, 1 tablespoon black pepper, cayenne pepper, garlic powder, Slap Ya Mama Cajun spice, and 1 teaspoon salt
2 eggs, beaten
1 1/2 cups panko bread crumbs
1/2 cup tempura extra crispy frying flour
Poboy Fixins Ingredients
shredded romaine lettuce
slices of fresh tomatoes
french bread, flat or cored out loaf cut in half
Instructions
Let’s make the remoulade sauce first, since it needs to sit in the refrigerator while you fry the shrimp. Start with a large mixing bowl, blend the egg yolk, mustards, vinegar, lemon juice, and salt and pepper to taste. Slowly pour in the Filippo Berio Extra Light Olive Oil as you whisk the mixture so that it combines. After it has thickened slightly, add chopped celery and green onion. Add in the remaining remoulade ingredients and mix in no particular order and stir for about a minute.
For frying the shrimp, pour about 2 inches of Filippo Berio Extra Light Olive Oil to a deep skillet that reaches about 2 inches high. Set to medium-high heat until oil reaches 350°F. While that is heating, set out 4 bowls. The first bowl for the flour and seasoning mixture, the second for the beaten eggs, the third for the panko bread crumbs, and the 4th for the completely battered shrimp to dip in oil over the stove.
You will only need to fry each batch for about 2 minutes, constantly moving them around. You’ll know when they are ready because they will get to be that golden brown color. Don’t put too many at one time because it will cool down the oil and take longer to cook, or you may get some unwanted splashing.
Set aside cooked shrimp on a big paper towel lined plate or bowl so that the excess oil drips off. While those are slightly cooled for a few minutes, you can slice your lettuce and tomatoes for the poboys.
There’s a way to build them that makes it easier on yourself, and that’s to open face the 2 cut pieces from the french loaf, and put shrimp and sauce on one side, and the lettuce and tomatoes on the other. Quickly flip the lettuce and tomatoes side over to the shrimp and sauce side, and you’ve got yourself a poboy. Smush it down against the table so that it’s flattened and easier to eat. Shrimp will fall out, but that’s the fun of it - just pop those stragglers back into your mouth!
