Recipe of Ultimate Cajun Shrimp Po' Boy
Cajun Shrimp Po' Boy Recipe
Hello, I am Kimberly. Today, we're going to prepare cajun shrimp po' boy recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it's super satisfying.
Cajun Shrimp Po' Boy Recipe
Cajun Shrimp Po' Boy is one of the most popular of recent trending meals on earth. It's appreciated by millions daily. It's easy, it's quick, it tastes yummy. Cajun Shrimp Po' Boy is something that I have loved my entire life. They are fine and they look fantastic.
Cajun Shrimp Po' Boy is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Cajun Shrimp Po' Boy is something that I've loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook cajun shrimp po' boy using 18 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Cajun Shrimp Po' Boy:
- Get 1 of Brioche Sub (60 grams is ideal).
- Prepare 1/8 of Iceberg Lettuce.
- Prepare 1 of Large Fresh Tomato (On Vine Is Best).
- Make ready 3 of Large Shrimp/Prawn (I Prefer Black, Atlantic Prawns).
- Prepare 1/4 of White Cabbage.
- Make ready 4/5 of Cornichons (Dill If Possible, Use 1 Gherkin If Cornichons Unavalible).
- Get 4/5 of Limes.
- Take 1 Bunch of Corriander.
- Take 1 1/2 Cup of Mayonaise.
- Prepare 1/4 Cup of Djon Mustard.
- Take 1 Tbsp of Paprika.
- Make ready 100 Grams of Cajun Seasoning.
- Prepare 2 Tsp of Horse Radish.
- Take 1 Tsp of Pickle Juice.
- Get 1 Tsp of Hot Sauce (Louisiana Is My Preference).
- Prepare 1 Clove of Crushed Garlic.
- Prepare 250 Ml of Buttermilk.
- Prepare 200 Grams of Flour.
Steps to make Cajun Shrimp Po' Boy:
- 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..
- 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..
- Shred The Lettuce And Slice The Tomato. Keep In The Fridge..
- Mix Your Flour And Cajun Seasoning Together. This Will Be The Coating (Dredge) For Your Buttermilk Batter..
- 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..
- Cut The Brioche Top To Bottom, Legnth Ways Leaving A Hinge And Lightly Toast..
- 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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