How To make Shrimp In A'Warm Remoulade'

Shrimp Po' Boy and Thick Chips (3.15)

Some foods travel better than others. If you want a hot Po Boy with crisp shrimp, cool iceberg lettuce and tangy remoulade then delivery isn't going to cut it. You'll have to make it yourself. It's shockingly simple and even more shockingly delicious. What are you waiting for? Make it tonight!

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Shrimp Po’ Boy and Thick Chips Dish Guide
Serves 4

For the Shrimp Po’ Boy
1 lb medium shrimp, peeled and deveined
¼ cup hot sauce
Enough buttermilk to cover the shrimp in a bowl
1 cup corn meal
1 cup AP flour
1 T Cajun seasoning
Pan or skillet with about ½ inch of oil in it
2 Roma tomatoes, sliced thinly
2 cups shredded iceberg lettuce
4 French style rolls
Remoulade sauce (recipe to follow)

Add the shrimp to a bowl and cover with the buttermilk and add the hot sauce. Mix and let marinate at least 15 minutes up to overnight in the fridge. Heat the oil in the skillet to about 350 degrees. Add the corn meal, flour and Cajun seasoning to a large bowl and mix thoroughly. Remove the shrimp from the buttermilk and add to the corn meal/flour mixture. Toss the shrimp to coat them thoroughly. Carefully drop the shrimp into the oil and cook for 3 minutes. Flip and cook another 3-4 minutes or until golden brown. Remove to a wire rack to drain and continue cooking shrimp in as many batches as needed.

To serve cut the roll down the middle leaving a “hinge”. Toast the roll briefly in a warm oven. Layer down a few slices of tomato, a bed of iceberg, 5-6 shrimp and top with remoulade.

For the Remoulade
1 ¼ cups mayo
¼ cup creole or whole grain mustard
1 T smoked (or regular) paprika
1 t cajun seasoning
1 t hot sauce
1 T prepared horseradish
2 t capers
2 small dill pickles, minced (about ¼ cup)

Mix all ingredients in a bowl and stir to combine. Taste and adjust flavor levels as desired.

For the Thick Chips
2-3 Large russet potatoes sliced into 1/3 inch thick rounds
¼ cup olive oil
1 t ground turmeric
Cajun seasoning or salt and pepper to taste

Mix all ingredients together in a bowl and ensure all potatoes are thoroughly coated in the oil and seasoning. Put on a baking tray and bake in a single layer and back for 50-60 minutes at 425, removing the potatoes and flipping them all over every 15 minutes. Garnish with parsley or chives if desired and serve immediately.

Dish Notes
If you want a more tender or chewy thick chip either cut the potatoes thicker or cook them less. If you don’t like spicy foods then omit the hot sauce and Cajun seasoning and opt to season with salt and pepper. The Cajun seasoning has lots of herbs and spices in it though so you will definitely miss out on that authentic New Orleans Po’ Boy flavor. If you don’t like shrimp you could do this same technique with oysters (very common) or chicken breasts or thighs cut into bit sized pieces.

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