Baked Shrimp Po' Boy Sandwiches
Try this Baked Shrimp Po' Boy Sandwiches recipe, or contribute your own.
Try this Baked Shrimp Po' Boy Sandwiches recipe, or contribute your own.
- 1/8 easpoonsalt
- 1 tablespoon dijon mustard
- lettuce
- 2 teaspoons freshly squeezed lemon juice
- tomato sliced
- 1/4 teaspoon cayenne powder
- for po' boy:
- 2 pieces of french bread 8 inches in length each
- 12-16 prepared shrimp (enough to cover sandwiches) see b
- remoulade sauce see below
- for shrimp:
- 12-16 deveined, tail off raw shrimp
- 1 cup plain breadcrumbs
- 2 eggs, beat
- 2 tablespoon cajun seasoning (optional)
- for remoulade
- .5 cups mayonnaise
- 1 garlic clove finely diced
- 1 tablespoons finely chopped onion
- .5 tablespoons finely chopped parsley
- .5 tablespoons hot sauce (i used frank’s)
- 1 teaspoon capers chopped
- .5 teaspoons tamari
- 1/8 easpooncayenne pepper powder
- 1/8 easpooncajun seasoning
- .5 teaspoon paprika
- Carbohydrate 90.2994112531725 g
- Cholesterol 21.0000000177524 mg
- Fat 26.2459946005982 g
- Fiber 6.65152086877933 g
- Protein 16.6664662505408 g
- Saturated Fat 4.41014550256536 g
- Serving Size 1 1 Serving (264g)
- Sodium 1497.43583370933 mg
- Sugar 83.6478903843932 g
- Trans Fat 17.9497264725023 g
- Calories 667 calories
Step-by-step
- Ingredients : 1/8 easpoonsalt, 1 tablespoon dijon mustard, lettuce, 2 teaspoons freshly squeezed lemon juice, tomato sliced, 1/4 teaspoon cayenne powder, for po' boy:, 2 pieces of french bread 8 inches in length each, 12-16 prepared shrimp (enough to cover sandwiches) see b, remoulade sauce see below, for shrimp:, 12-16 deveined, tail off raw shrimp, 1 cup plain breadcrumbs, 2 eggs, beat, 2 tablespoon cajun seasoning (optional), for remoulade, .5 cups mayonnaise, 1 garlic clove finely diced, 1 tablespoons finely chopped onion, .5 tablespoons finely chopped parsley, .5 tablespoons hot sauce (i used frank’s), 1 teaspoon capers chopped, .5 teaspoons tamari, 1/8 easpooncayenne pepper powder, 1/8 easpooncajun seasoning, .5 teaspoon paprika
Swapping standard breadcrumbs for panko creates an entirely different crust, yielding a shatteringly crisp exterior that resists sogginess far better during baking. Raw shrimp require careful handling to prevent rubbery textures, meaning you should pull them from the oven the moment they turn opaque and curl into a loose C-shape. Preparing the remoulade sauce ahead of time allows the garlic, capers, and hot sauce to meld properly in the refrigerator for at least two hours before assembly. While fresh seafood provides superior structural integrity and a clean ocean flavor, frozen shrimp work adequately if completely thawed and thoroughly patted dry with paper towels to ensure the breading adheres. Constructing the sandwiches requires sturdy French bread that can hold moisture without disintegrating under the weight of the protein and condiments. Leftover assembled sandwiches do not freeze well due to the lettuce and tomatoes, but you can freeze baked, breaded shrimp on a sheet pan for up to one month in a sealed container. Reheat those frozen shrimp directly on a wire rack set inside a baking sheet at 400 degrees Fahrenheit for eight minutes to restore their initial crunch.
