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Cajun Shrimp Po' Boy Recipe

Cajun Shrimp Po' Boy Recipe
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Category : Street Food
Cooking Time : 10 minutes
Serving : 1
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Prepare the ingredients before making Cajun Shrimp Po' Boy in your home. Then, follow these steps below to serve Cajun Shrimp Po' Boy for your family or friends.

Ingredients: Cajun Shrimp Po' Boy

  • 1 Brioche Sub (60 grams is ideal)
  • 1/8 Iceberg Lettuce
  • 1 Large Fresh Tomato (On Vine Is Best)
  • 3 Large Shrimp/Prawn (I Prefer Black, Atlantic Prawns)
  • 1/4 White Cabbage
  • 4/5 Cornichons (Dill If Possible, Use 1 Gherkin If Cornichons Unavalible)
  • 4/5 Limes
  • 1 Bunch Corriander
  • 1 1/2 Cup Mayonaise
  • 1/4 Cup Djon Mustard
  • 1 Tbsp Paprika
  • 100 Grams Cajun Seasoning
  • 2 Tsp Horse Radish
  • 1 Tsp Pickle Juice
  • 1 Tsp Hot Sauce (Louisiana Is My Preference)
  • 1 Clove Crushed Garlic
  • 250 Ml Buttermilk
  • 200 Grams Flour

How to Make Cajun Shrimp Po' Boy

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Cajun Shrimp Po' Boy in your home by yourself.

    Step 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.
  • Step 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.
  • Step 3
  • Shred The Lettuce And Slice The Tomato. Keep In The Fridge.
  • Step 4
  • Mix Your Flour And Cajun Seasoning Together. This Will Be The Coating (Dredge) For Your Buttermilk Batter.
  • Step 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.
  • Step 6
  • Cut The Brioche Top To Bottom, Legnth Ways Leaving A Hinge And Lightly Toast.
  • Step 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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