Griddle-Fried Shrimp Po’ Boy Welcome to the world of po’ boys! This classic dish is a southern favorite and with one bite, you’ll understand why it’s a must-have. This Griddle-Fried Shrimp Po’ Boy is a classic, yet packed with flavor, texture, and a kick of tangy remoulade sauce. If seafood isn’t your thing, try the same recipe with Crispy Fried Chicken Tendars or Catfish.
For the Griddle-Fried Shrimp Po’ Boy you will need:
– 1/2 Pound Large Shrimp, peeled, deveined, and patted dry
– 1/4 Cup All-Purpose Flour
– 1/4 Cup Cornstarch
– 1 Teaspoon Baking Powder
– 2 Teaspoons Chili Powder
– Salt and Pepper, to taste
– 1/4 Cup Buttermilk
– Vegetable Oil, for frying
– 1 French Baguette, cut into 4-6 inch lengths
– 2 Cups
#Tangy Remoulade Sauce Instructions
1. In a large bowl, combine flour, cornstarch, baking powder, chili powder, salt, pepper, and buttermilk. Stir until a batter is formed.
2. Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.
3. Dip the shrimp in the batter and allow the excess to drip off. Place the shrimp in the hot oil and cook for about 2 minutes per side, or until golden and crispy.
4. Remove the shrimp and place them on a paper towel-lined plate to drain the excess oil.
5. Toast the French baguette in the oven at 375°F (190°F) for 10 minutes.
6. Cut open the baguette and spread 2 tablespoons of remoulade sauce over each piece.
7. Divide the shrimp between the buns and if desired, you can top with extra remoulade sauce, fresh lettuce, and tomato.
Save time and mess by using frozen pre-breaded shrimp!
Tips and Suggestions
– Serve the po’ boys with a side of coleslaw – a perfect complement to the crunchy and tangy flavors.
– If you don’t have time to make remoulade sauce, use a store-bought tartar sauce as an alternative.
– For a light salad twist, assemble the ingredients on top of a bed of lettuce instead of a baguette.
– Enjoy at a picnic with friends, as a late-night snack, or for a delicious meal. Enjoy!