This ain’t just a sandwich – oh no this is  a Po’boy. Crispy fried shrimp with a zesty coleslaw and remoulade sauce that will give you a little bite and a little sweetness.  Y’all load up the pirogue ’cause we are going down to the Bayou.

All About The Sauce

Now to make a good po’ boy sandwich you need to have good ingredients, and one of the first things is a good remoulade. Today we will be using it two ways….on the sandwich as well as in our coleslaw. One thing that makes our sauce so special is that Red River Ranch Green Chile’ Chipotle. Add to that a good mayo, some red wine vinegar and a few other select ingredients and you got yourself one fine sauce. Full recipe below. Don’t worry if you don’t have the relish we’ve got a substitution for you.



The Slaw

I like to make this dish easy and just buy a bag of the tri-color coleslaw. Stir about 3/4 of the sauce into the coleslaw and place in the ice box for about 1 hour. That slaw will become juicier the longer it sets.

The Main Attraction

To get the crispy crunchy shrimp just right, I use a mix of flour and cornmeal. To that I add smoked paprika as well as Red River Ranch Seasoning.

 What makes that crunch just right? Corn starch, it adheres that coating to meat just that much better.

For the wet portion of the batter, I mix buttermilk, baking powder and Louisiana Hot Sauce or Crystal Hot Sauce is really good as well. Feel free to use your favorite sauce.

So Lets talk shrimp… I like to use a good red shrimp that’s clean, deveined and raw.

Be sure you “Double Batter” the shrimp. By this I mean a coating of milk, a coating of dry, back into the milk and back into the dry before setting them aside to rest.

Pro Tip: If you can, set those battered shrimp into the icebox for about 30 min to allow that coating to adhere that much better

Get your Fry Oil to a good 350 degrees. Drop em on in there with a little room for flipping and get to frying.

Create The Masterpiece

So how do you put this all together? I like to use a hoagie bun, and take some of that sauce that was left over from the coleslaw and smear a little of that on both sides of the bun. Then I lay a little slaw in there to give them shrimp a soft place to lay. Then about 4 to 5 shrimp topped with more slaw and finished with a little more sauce drizzle.

Well there ya have it folks, a great summer time sandwich thats oh so easy to make and full of flavor. We used Shrimp in ours but also remember you can use a good white catfish, some fried oysters or clams.

 

Shrimp Po 'Boy - Cowboy Kent Rollins

Prep Time 15 minutes
Total Time 25 minutes
Servings 4 sandwiches

Ingredients

  • 1 cup mayonnaise
  • 1 cup Green Chile Chipotle relish see substitution
  • 4 garlic cloves minced
  • 4 to 5 tablespoons red wine vinegar
  • 1 ½ tablespoons sugar
  • ½ tablespoon lemon juice
  • 1, 16 ounce bag coleslaw
  • 1 1/2 cups buttermilk
  • 2 teaspoons smoked paprika
  • 2 tablespoons hot sauce
  • 1 tablespoon baking powder
  • 1 cup all-purpose flour
  • 2 cups yellow cornmeal
  • 2 tablespoons cornstarch
  • 4 tablespoons Red River Ranch Original see substitution
  • Oil for frying
  • 20 to 24 large raw red or rock shrimp peeled and deveined
  • 4 hoagie buns

Instructions

  1. In a medium bowl, whisk together the mayonnaise, green chile relish (or substitution), garlic, vinegar, sugar and lemon juice.
  2. Add the coleslaw mix to a large bowl. Stir in about ½ to ¾ of the sauce until well coated. Note the mixture will become juicier as it sets and you can add more sauce later if it’s too dry. Cover and place in the icebox for 1 hour or until ready to serve.
  3. In a medium bowl whisk together the buttermilk, smoked paprika, hot sauce and baking powder.
  4. In a separate mixing bowl combine the flour, cornmeal, cornstarch and Original seasoning (or substitution).
  5. Add enough oil to a Dutch oven or saucepan to deep fry and heat to 350 degrees F.
  6. Dip the shrimp in the wet mixture and then dredge through the flour mixture. Repeat to double coat. Place on a paper towel or wire rack and repeat with the remaining shrimp. Note: placing them in the icebox for 15 to 30 minutes will help the coating stick on a bit better.
  7. Add the shrimp to the fryer, a few at a time, and fry until golden brown rotating around as needed. Let drain on a paper towel or wire rack.
  8. Slice the rolls in half lengthwise. Spread a little of the leftover sauce on the bread followed by a little coleslaw. Place 4 to 5 shrimp down the center of the bun and top with more coleslaw and drizzle with a little sauce. Serve immediately.

Recipe Notes

Substitutions: Green Chile Chipotle Relish available at KentRollins.com or substitute 4 tablespoons chipotle pepper in adobo sauce (from can).

Red River Ranch original available at KentRollins.com or substitute your favorite all-purpose seasoning or salt and pepper, to taste.