An upgraded twist – this Shrimp Po Boy features a spicy remoulade and cornmeal-crusted shrimp with Old Bay® Malt Vinegar Seasoning. With the sauce and shrimp prepped ahead of time, fry shrimp to order, saving time on the back end.
Ingredients
- Remoulade
- 1/4 cup Spicy Brown Mustard
- 1 cup mayonnaise
- 1 teaspoon horseradish, prepared
- 1 teaspoon Original Cayenne Pepper Sauce
- 1 1/2 teaspoons dill pickle relish
- 1 teaspoon OLD BAY Malt Vinegar
- Po Boy Sandwich
- 1 1/2 pounds shrimp medium, shelled, deveined and tails removed
- 2 tablespoons OLD BAY Malt Vinegar
- 1 cup buttermilk
- 2 eggs, beaten
- 3/4 cup cornmeal, fine
- 3/4 cup flour, all-purpose
- 1 tablespoon OLD BAY Malt Vinegar, plus additional
- 4 each (6-inch) French bread loaves split, toasted
- 1/2 head iceberg lettuce, shredded
- 2 to 3 roma tomatoes, sliced
Nutrition Information
(per serving)
An upgraded twist – this Shrimp Po Boy features a spicy remoulade and cornmeal-crusted shrimp with Old Bay® Malt Vinegar Seasoning. With the sauce and shrimp prepped ahead of time, fry shrimp to order, saving time on the back end.
Key products
Instructions
Prep
- Combine all ingredients for the remoulade in a small bowl. Hold cold for service.
- In a large bowl combine buttermilk, 2 tablespoons Malt Vinegar Seasoning and eggs. Add Shrimp and marinate for at least 30 minutes.
- Add cornmeal, all purpose flour and 1 tablespoon Malt Vinegar seasoning in a shallow dish. Toss shrimp in coating mixture, making sure to evenly coat on all sides. Once all shrimp has been coated, place on a wire rack set in a sheet pan and hold for service, at least 15 minutes before frying.
Service
- Set fryer to 350°F. Fry shrimp and cook for 2 to 3 minutes or until golden brown and cooked through. Drain excess oil from shrimp and toss in additional Malt Vinegar seasoning.
- Spread 1 tablespoon of the remoulade on each side of split French loaves. Add 1/4 of the cooked shrimp then top with shredded lettuce and tomatoes. Serve immediately.
