The Shrimp Po Boy Sandwich is one of New Orleans’s most iconic meals. It’s trendy among those who want an on-the-go option while sightseeing. No one can resist the lure of toasty bread, well-seasoned shrimp, and a traditional rémoulade sauce.
Now, you can enjoy the best of Louisiana right from your patio with my Shrimp Po Boy Sandwich recipe!
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Products Used:
• Heath Riles BBQ Cajun Creole Garlic Butter Rub bit.ly/37ieB68
• Heath Riles BBQ Everyday Rub bit.ly/3cRtASw
• Bear & Burton’s W Sauce - Fireshire bit.ly/3EY0tNf
• Bear & Burton’s W Sauce bit.ly/3jdBw8L
• Crystal Hot Sauce amzn.to/4aJk3dq
• Ziploc Bags amzn.to/4b0DQWp
• Metal Tongs amzn.to/4aBtFHY
• Black Latex Gloves amzn.to/3Q5Oqn3
• Glass Measuring Cups amzn.to/3xLzJyS
• Glass Bowl amzn.to/49EHwM8
• Whisk amzn.to/49CVM8s
• Cooling Rack amzn.to/4aBzchM
• Metal Sheet Pan amzn.to/4aBzchM
• YETI Cast Iron Skillet yetius.pxf.io/75GbLV
• Countertop Stove amzn.to/3VDTIJH
• Cajun Land Fish Fry Seasoning amzn.to/3R9m5wj
• Spider Strainer amzn.to/4c5KkDY
Ingredients:
• Heath Riles BBQ Cajun Creole Garlic Butter Rub
• Heath Riles BBQ Garlic Butter Rub
• Heath Riles BBQ Everyday Rub
• Bear & Burton’s W Sauce - Fireshire
• Crystal Hot Sauce
• Lettuce
• 1lb Shrimp
• Tomatoes
• Onion
• Pickles
• French Bread
• Cajun Land Fish Fry Seasoning
• 4 tbsp Corn Starch
Rémoulade Sauce
• 3/4 cup of Mayo
• 1 tbsp Dill Pickle Juice
• 2 tbsp Crystal Hot Sauce
• 1.5 tbsp W Sauce
• 1 tbsp Grey Poupon Dijon Mustard
• 1 tbsp Smoked Paprika
• 2 tbsp Minced Garlic
• 1/2 Lemon
• 1-2 tbsp Heath Riles BBQ Cajun Creole Garlic Butter
Shrimp Marinade
• 2 eggs
• Mustard
• 2 tbsp W Sauce Fireshire
• 2 tbsp Crystal Hot Sauce
• 2 tbsp Heath Riles BBQ Cajun Creole Garlic Butter
• 1/2 cup Buttermilk
Directions:
1. Prep Veggies: Thinly slice red onion, tomato, and lettuce. Place on a tray with pickles. Dust with Heath Riles BBQ Everyday Rub and chill in the fridge.
2. Make Sauce: Mix mayo, dill pickle juice, Crystal Hot Sauce, Bear & Burton W Sauce, mustard, smoked paprika, minced garlic, lemon juice, and Heath Riles BBQ Cajun Creole Garlic Butter Rub. Chill in the fridge.
3. Prep Shrimp: In a large bowl, combine thawed shrimp with two eggs, yellow mustard, Bear & Burton’s W Sauce - Fireshire, Crystal Hot Sauce, Heath Riles BBQ Cajun Creole Garlic Butter Rub, and buttermilk. Mix until combined.
4. Fry Shrimp: Heat oil in a YETI 12" Cast Iron Skillet to 350℉. Coat shrimp in a mix of Cajun Land Seasoned Fish Fry and cornstarch in a Ziploc bag. Fry until golden brown. Drain on a cooling tray over a baking tray.
5. Assemble: Dust cooked shrimp with Heath Riles BBQ Everyday Rub. Drizzle sauce on French bread, then top with sliced veggies and fried shrimp. Garnish with Heath Riles BBQ Cajun Creole Garlic Butter Rub. Enjoy!
Chapters:
0:00 Intro
0:19 Chop Po'Boy Toppings
1:28 Make Rémoulade Sauce
3:34 Make Shrimp Marinade
5:16 Make Shrimp Batter
6:43 Batter Shrimp
7:41 Fry Shrimp
8:18 Remove Shrimp
9:19 Assemble Sandwiches
12:08 Slice and Taste
12:45 Recap
13:29 Outro
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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
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