A "dressed" po' boy has lettuce, tomato and mayonnaise; pickles and onion are optional. Non-seafood po' boys will also usually have Mustard such as that produced by Zatarain's. Mother's Restaurant, a popular lunch stop in New Orleans on Poydras St., uses shredded green cabbage rather than lettuce for its dressed sandwiches. I like this spicy cole slaw on mine with Remoulade sauce.
Shrimp PoBoy Sandwich
Remoulade Sauce:
Combine all ingredients in a large bowl and whisk until combined. Refrigerate.
• 4 ounces mayonnaise
• 1 tablespoon horseradish
• 1 tablespoon pickled relish
• 1 teaspoon hot giardiniera relish
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon paprika
• 2 tablespoons lemon juice
Shrimp:
• 6 medium shrimp, per sandwich
• oil (for frying, enough to cover shrimp)
• 1/2 cup all-purpose flour
• 1 egg
• 1/2 cup milk
• salt
• pepper
• 2 teaspoons cayenne pepper
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons paprika
Clean and devein 6-8 medium shrimp. Prepare 3 bowls. Add salt, pepper, and all other spices to the flour. Combine and beat the egg and milk. Arrange the bowls so you have egg wash and then flour.
Heat the oil until a drop of flour placed in the pan dances around. Egg and flour the shrimp. Carefully place into oil. Cook until browned on both sides.
Serve on crusty FRESH french bread and dress with remoulade sauce and the pickled coleslaw recipe below.
Pickled Coleslaw:
• 3 cups Shredded Green Cabbage
• 1/3 cup Carrots, Shredded
• ½ tbsp Sugar
• ½ tsp Dijon Mustard
• 2 tbsp Extra Virgin Olive Oil
• 1 tbsp Vinegar, Cider
• 1/2 tsp Salt
• 1/8 tsp Black Pepper
Mix together cabbage and carrots. (red cabbage can be mixed with green cabbage)
In a separate small bowl, mix together remaining ingredients. Mix with hand blended if available.
Pour dressing over vegetable mixture and mix well. Allow to marinate at least 2 hours before serving.
Bon Appetit!
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