Not all sandwiches are created equal, there is no doubt. The creative possibilities are endless, they can be a full meal or a quick snack, and I love how flexible they are which makes them an excellent option when you have to accommodate picky eaters.
For us, a GOOD sandwich is totally a good option for dinner, think Open Face Hot Turkey, Stacked Club Sandwiches, Grilled Cheese – regular or kicked up with all kinds of different fillings and cheeses, Panini’s, Wraps, and don’t overlook your tried and true faves like Tuna, Chicken, Salmon Salad, or this time of year a fabulous BLT on toasted Sourdough, Oh My! Now as good as these all are, there are two other EPIC Sandwiches that stand out for me, the Muffaletta and the Po’ Boy.
Both of these sandwiches hold a special place in my heart…. I know that sounds a little over the top, but I’m a foodie, so bear with me.
My husband and I went on our Honeymoon to New Orleans and attended the Jazz and Food Festival in Jackson Square, surrounded by our two passions (the food and music), it was a really incredible experience and one that propelled me even further into my love of food and cooking, especially Cajun and Creole Cuisine.
So Po Boys are native to Louisiana, and I was the first thing we ate when we arrived, one with shrimp and one with fried oysters, from a tiny little restaurant at off the side of the road on our way to our first B&B stay. It was memorable to say the least, and I’ve been a fan ever since. Fried Oyster or Fried Soft Shell crab are my personal favourites.
You can use this recipe to make any of those following the same steps.
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Shrimp Po Boy with Remoulade Sauce
- 1 1/2 lbs raw medium shrimp cleaned
- 2 cups of flour
- 1 tsp of Creole seasoning
- Salt and pepper to taste
- 3 eggs
- 1 cup of milk
- 2 cups of bread crumbs
- 1 tsp of red pepper flakes
- 1 tsp of garlic powder
- 1 tsp of paprika
- 1/2 tsp of dried oregano
- 1/2 tsp of onion powder
- In a bowl, mix the flour, Creole seasoning, salt, and pepper. Set aside
- In another bowl, whisk the eggs and milk. Set aside.
- In a third bowl, mix the remaining ingredients; bread crumbs, red pepper flakes, garlic powder, paprika, dried oregano, and onion powder.
- Coat all shrimp by first dredging in the flour mixture. Shake off any excess and then dip in the egg mixture and then the bread crumb mixture ensuring that they are well coated.
- In a non stick or cast iron pan, heat vegetable oil over medium heat. Fry each shrimp 2-3 minutes per side or until golden brown. Remove from the pan and drain on paper towels to remove any excess oil. Season with a sprinkle of salt while they are still hot.
- Enjoy on a deli or hoagie roll, toasted or not, along with your favorite fixings and homemade Remoulade Sauce.