There’s nothing like a good Shrimp Po Boy sandwich. Crunchy cornmeal covered seasoned shrimp, deep fried and covered in a spicy remoulade sauce! My version is bread-less but still keeps all the awesome flavors.
This is my last post (major boo!) for my collaboration with Tabasco. I always say the classics are the best, and the shrimp po boy sandwich is exactly that.
Fried shrimp any day of the week will have me wobbly-knee’d, heavily seasoned and dipped in buttermilk then cornmeal and then fried until crispy. Can a sandwich be any better?
Well maybe, if you turn it into a bowl!
I know. There might be some flack from the po boy traditionalists, I can deal with that. The good thing about food is that you can make it however you want to. Actually the only thing I took away from this was the fluffy french style bread.
I still kept the pickles, lettuce, tomato and a spicy remoulade style sauce for dipping and drizzling!
So, yeah that sauce. Simple mayonnaise with Dijon mustard and a good few drops of Tabasco Habanero hot sauce.
When I was in Louisiana with Tabasco – also known as the best trip ever with the nicest bunch of people – we were taken to a local place serving the best shrimp po boy sandwiches I was ever about to taste they told me.
Yeah, they don’t lie.
Old Tyme Grocery is a tiny place on St Mary Blvd serving po boys filled with crunchy shrimp or fried oysters. Served along with Zapp’s Potato chips, you won’t leave hungry.
You might not even leave.
It’s been so much fun experimenting with all the flavors of Tabasco. I’m still dreaming about these Chicken Kebabs with a Chipotle Cherry Bourbon Sauce and I was beyond happy with the outcome of this savory, tart Roasted Tomatillo Bloody Mary.
I’m glad I saved the Habanero Sauce till the end. This is the hot one.
I need another trip south, I feel like there’s a shrimp po boy from Old Tyme calling my name!
This post was sponsored by Tabasco. All thoughts and opinions are my own!
Crunchy Shrimp Po Boy Mega Bowl
- 1 teaspoon cayenne
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 2-3 cups canola oil
- 1 pound shrimp peeled
- 3/4 cup buttermilk
- 3/4 cup all purpose flour
- 1 cup cornmeal
- 1 1/2 cups cooked rice
- Dill pickles
For The Sauce
- 1/2 cup mayonnaise
- 2 tablespoons dijon mustard
- 1 tablespoon Tabasco Habanero Sauce more if desired
- Mix the first six ingredients together in a small bowl.
- Put the canola oil in a small deep pot or pan so that the oil is about 2 inches deep.
- Heat the oil until it reaches 350 degrees on a thermometer.
- Toss the shrimp with the seasoning mixture.
- Whisk the flour and the cornmeal together.
- Working in batches, dip the shrimp into the buttermilk and then into the cornmeal mixture, toss to coat well.
- Carefully drop the shrimp (about 6 per time) into the oil and cook for about 3-4 minutes and they are golden brown in color.
- Transfer the shrimp to a layer of paper towel to drain.
- Repeat the process with the other shrimp until you have none left.
- Heat your rice and place in a bowl.
- Add the chopped lettuce, tomatoes, pickles and pepperoncinis along with the shrimp.
- Mix together the mayo, Dijon and Tabasco sauce and drizzle over the shrimp or serve on the side for dipping.