Hey ya’ll! One of my best friends is a true southern belle. I’m talking straight out of Alabama. I love the ways she says ya’ll and ma’am, and she calls a shopping cart a buggy, she makes banana puddin’ (one of may favorite desserts of all time), and that she drinks sweet tea. Okay, I love everything about her. She is just down right fabulous, a true belle. Since hanging out with her I have been channeling my own southern diva and trying some of the foods I hear her talk about. Made cheesy grits with shrimp for the first time ever the other day. Those things are dangerous by the way!
Well awhile back my friend and I were at some food trucks for lunch and she ordered a fried catfish po’ boy sandwich. It looked amazing! Po’ boy sandwiches are essentially a sub sandwich loaded up with some sort of fried fish. I knew as soon as I saw this sandwich that I wanted to try and whip up some of my own po’ boys at home for dinner. I am a huge shrimp fan so I opted to make shrimp po’ boys and well I declare, they were amazing! The crispy shrimp are just awesome, and make sure you don’t skip the remoulade sauce. The sauce is what makes these over the top delicious. I hope you and the fam enjoy these loaded sandwiches as much as we did!
INGREDIENTS FOR SHRIMP
3 tsp salt
3 tsp paprika
1 tsp cayenne
1 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
2 cup panko bread crumbs
1 1/2 lbs medium shrimp, peeled and deveined
vegetable oil for frying
INGREDIENTS FOR REMOULADE
1/2 cup mayonnaise
2 Tbs. dill pickle relish
1/2 tsp. paprika
1 tsp. pickle juice
1/8 tsp. Tabasco Sauce
1 clove garlic, minced
4 sandwich rolls
2 tomatoes sliced
green lettuce, shredded
red onion, sliced
- Combine all remoulade ingredients in a small bowl and chill until ready to serve.
- Combine the salt, cayenne, pepper, garlic powder, onion powder, and panko in a shallow dish.
- Whisk the eggs in a small bowl.
- Dip the shrimp in the egg wash and then dredge in the seasoned panko mixture.
- Fill a large skillet halfway up with oil and heat over medium-high heat.
- Fry the shrimp in batches until they are a nice golden brown, about 3-4 minutes, and transfer to a paper towel lined plate. (Note: If they are turning dark too quickly remove the skillet from the burner and turn down the heat.)
- Once all the shrimp are done fill each roll with lettuce, tomatoes, and red onion.
- Place the shrimp in that bad dog and drizzle with the remoulade sauce.
- Dig in!