Shrimp Po Boy
The mother of all sandwiches. I tried this for the first time on a work trip to Las Vegas and to be honest I had never heard of this sandwich before and didn’t realise that it was a “thing”. I just thought it was a menu item in this one seafood place I went to. It was delicious, I ate it, I came home and sort of forgot about it. Last week I saw that one of my favourite fakeaway foodie account “The Daily Dish” made a healthier version and I just had to give it a try myself. I loved the tangy mayo based sauce that my original sandwich in Vegas had, so I googled and adapted some great remoulade recipes with ingredients and flavours I like.
I used regular hot dog buns as I couldn’t find brioche ones in the shop, but the authentic Po Boy from Louisiana uses a special type of french stick style loaf. I’m not claiming this sandwich as as authentic as one you will find in the USA, but it’s a great healthier alternative that involves crispy shrimp with no deep fryer involved. When I made these, I served with some chunky homemade oven chips.
Ingredients for Remoulade (serves 3)
8 tbsp mayo
1 tbsp pickle juice
1 tsp mustard (I used dijon)
1 tsp capers (chopped small)
1 tsp paprika
Juice half a lemon
1 tsp Worcestershire sauce
1 tsp hot sauce (I use Franks)
1 clove garlic crushed
Ingredients for Shrimp
15 large jumbo prawns (shells off & de-veined, I used frozen ones and defrosted them)
3 heaped tbsp cornflour
3 heaped tbsp cornmeal (or breadcrumbs)
1 tsp cayenne pepper
1 tsp paprika
salt & pepper
2 tbsp olive oil
2 tbsp hot sauce
To assemble sandwich
3 hot dog buns (toasted, if desired)
1/2 head of iceberg lettuce (shredded)
1 tomato thinly sliced
Pickles thinly sliced (optional)
Pickled onions chopped (optional)
Method
Preheat Air-fryer to 180 degrees
To make your shrimp: In a bowl combine the hot sauce & olive oil and mix together. In another bowl assemble all the dry ingredients.
Dip your shrimp one at a time in the oil/sauce mix and then coat in the cornflour/cornmeal dry coating.
Repeat this step for each prawn, until completed.
Place shrimp in even layer in the airfryer for about 10-12mins, depending on the size of your prawns. (shaking around every 3-4 minutes so that they get nice and crispy)
While prawns are in the airfryer stir together all your remoulade ingredients and prep your vegetables for the sandwich (shredding the lettuce, pickles, tomatoes etc.)
Prawns are ready once they are pink, firm and no longer opaque.
To assemble I smeared a good dollop of the remoulade sauce onto one side of my toasted hot dog bun. I loaded it up with lettuce and tomato then added some of my shrimp, dolloped some extra remoulade as well as some extra hot sauce and that’s it!
Calories per serving = 608 (without chips/fries)
