Mary Anne here. It would seem we’re on a sandwich roll here – get it? Oh whatever. From Mariel’s Crispy Chicken, Fried Egg and Prosciutto Sammie and my Classic Lobster Roll to these ridiculously rich Open-Faced Peach and Prosciutto with Brie and Arugula Sandwiches, we could practically open a deli! Thanks to the steamy temps outside, I haven’t had much steam of my own at the end of the day, so if I can’t whip it up in under an hour – max – it doesn’t get made.
Michael was my inspiration for this concoction. He likes routine – and he likes meat even more – so when dinner time rolls around, we often eat together, but our plates hold entirely different fare. While I rely on pasta, seafood and salads, Michael, the carnivore, digs into a round robin of chicken, pork and manly-man red meat. But as much as he likes the comfort of his routine, he also likes to spice things up with new sauces and dips.
This remoulade is his creation and he whipped it up one sultry evening to complement a barbequed chicken breast destined for his plate. The man likes things hot-hot-hot, while I prefer my heat in moderation – my fifty-something hot flashes provide plenty of heat on their own – so I took it down a notch and amped up the sweet pickle relish instead, which offset the just-sassy-enough kick of Cajun zip.
These Po’ Boys might not make it on any Weight Watchers menu, but by only using cornmeal and skipping the bulk of flour, they are light and crispy and double beautifully as a passed appetizer. Simply leave the shrimp whole with the tails intact for easy dipping…and pass the remoulade.
Shrimp Po’ Boys with a Spicy-Sweet Remoulade
Makes 8 Sandwiches or Serves 12 as a Passed Appetizer
Note: The remoulade can be prepared the day before, and will keep, covered in the fridge, for up to 4 days. We reheated the leftover shrimp the next day and it was just as crispy! Preheat the oven to 350 degrees. Lightly oil or spray a baking sheet. Bake the leftover shrimp, uncovered, for about 15 minutes until re-crisped and hot.
For the Remoulade:
½ cup mayonnaise – stock
½ cup sour cream – $0.99
2 Tablespoons Dijon-style mustard – stock
¼ teaspoon, or to taste, Tabasco – $2.19
¼ teaspoon, or to taste, cayenne pepper – stock
3 teaspoons capers, drained and chopped finely – $1.49
2 Tablespoons sweet pickle relish – $1.35
2 scallions, the white bulb and about 2 ½ inches of the green part, minced – $0.99
1½-2 teaspoons paprika – stock
1 clove garlic, minced – stock
1 Tablespoon chopped parsley, optional
For the Shrimp:
1 cup cornmeal – $2.09
1 teaspoon chili powder – stock
½ teaspoon ground cumin – stock
½ teaspoon ground ginger – stock
½ teaspoon garlic powder – stock
1 lb. jumbo shrimp, peeled, deveined, and cut into thirds – $8.99
½ cup milk – stock
1 egg, lightly beaten – stock
1 cup Canola oil – stock
8 Ciabatta or small Italian rolls – $2.99
Grand Total Assuming a Well-Stocked Pantry: $21.08
Total Per Sandwich Serving Serving: $2.63
Total Per Passed Appetizer (sans the cost of bread): $1.50
1. Prepare the remoulade by whisking all of the ingredients together in a small-medium size bowl. Cover and refrigerate for 2 to 3 hours to allow the flavors to blend.
2. Prepare the shrimp. Using a pie plate or shallow pan, whisk together the cornmeal and spices.
3. Pour the milk into a small-medium size bowl. Add the egg, whisking well to combine.
4. Dip the shrimp pieces in the milk/egg combo and then dredge in the spiced cornmeal, shaking off any excess.
5. Meanwhile, heat the Canola oil in a large skillet. When a drop of water sizzles in the oil, it’s hot enough.
6. Fry the shrimp in batches, turning once, until golden and crisp, about 3 or 4 minutes. Using a slotted spoon, transfer to a wire baking rack, lined with several layers of paper towels.
7. Slice the rolls in half and spread each side generously with some of the remoulade. Top with shrimp and crisp Romaine or Ice Berg lettuce, if desired.