Shrimp Po'Boys
fromgoodhousekeeping.comwww.goodhousekeeping.com/food-recipes/a36491713/shrimp-ceviche-recipe?itm_source=parsely-api
For crisp, beautifully golden Shrimp Po'Boys, dredge in a cornmeal mixture. Don’t sleep on the creamy, relish-spiked remoulade either.
Ingredients
Instructions
In shallow bowl, whisk together cornmeal, flour, 11/2 teaspoons Cajun seasoning, and 1/2 teaspoon salt. In second bowl, whisk together eggs and 2 tablespoons sour cream.
Dip shrimp in cornmeal mixture, then egg mixture, letting excess drip off, then in cornmeal mixture again; press gently to make cornmeal adhere. Transfer to plate and refrigerate 10 minutes.
Meanwhile, make rémoulade: In small bowl, stir together mayonnaise, relish, mustard, and remaining 3 tablespoons sour cream and 1/4 teaspoon Cajun seasoning.
Heat 2 tablespoons oil in large skillet on medium. Add half of shrimp and cook undisturbed until golden brown, about 2 minutes. Flip and cook on second side until coating is crisp and shrimp is opaque throughout, 1 to 2 minutes. Repeat with remaining 2 tablespoons oil and shrimp.
Spread rolls with remoulade, then fill with shrimp, lettuce, and tomatoes.
Nutrition
- Calories
- 660 calories
