Cajun Shrimp Po' Boy
My Take On The Po' Boy With Jumbo Buttermilk Shrimp And A Tangy White Cabbage Remoulade.
Cajun Shrimp Po' Boy
My Take On The Po' Boy With Jumbo Buttermilk Shrimp And A Tangy White Cabbage Remoulade.
Cooking Instructions
- 1
Make The Louisiana Remoulade Sauce In Advance So That It Has Time To Let All The Flavours Marry. (The Night Before Is Ideal)
Take Your Mayonaise, Mustard, Paprika, 1 Tsp Cajun Seasoning, Horseradish, Pickle Juice, Hot Sauce And Garlic And Mix Well. - 2
For The White Cabbage Remoulade:
Finely Shred The White Cabbage And Mix Through The Cornichon, 1/4 Cup Of Mayonaise And The Juice Of 3 Or 4 Limes. Taste As You Mix And Balance To Preference.
Keep In The Fridge. - 3
Shred The Lettuce And Slice The Tomato.
Keep In The Fridge. - 4
Mix Your Flour And Cajun Seasoning Together.
This Will Be The Coating (Dredge) For Your Buttermilk Batter. - 5
Dip 3 Prawns/Shrimp Into The Buttermilk Then Toss In The Cajun Dredge Making Sure You Shake Off Any Excess Buttermilk.
Deep Fry Until Golden. - 6
Cut The Brioche Top To Bottom, Legnth Ways Leaving A Hinge And Lightly Toast.
- 7
Lightly Dress The Bun With The Louisiana Remoulade Sauce.
Lay 3 Slices Of Tomato Along One Side With Some Lettuce.
Lay Some White Cabbage Remoulade On The Other Side.
Place The Fried Shrimp/Prawn Down The Centre.
Lightly Dress The Top With Some More Louisiana Remoulade.
Garnish with Chopped Corriander And A Lime Wedge.
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