Cajun Shrimp Po' Boy
Cajun Shrimp Po' Boy

Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, cajun shrimp po' boy. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Cajun Shrimp Po' Boy is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Cajun Shrimp Po' Boy is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have cajun shrimp po' boy using 18 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Cajun Shrimp Po' Boy:
  1. Prepare 1 Brioche Sub (60 grams is ideal)
  2. Prepare 1/8 Iceberg Lettuce
  3. Get 1 Large Fresh Tomato (On Vine Is Best)
  4. Prepare 3 Large Shrimp/Prawn (I Prefer Black, Atlantic Prawns)
  5. Make ready 1/4 White Cabbage
  6. Take 4/5 Cornichons (Dill If Possible, Use 1 Gherkin If Cornichons Unavalible)
  7. Get 4/5 Limes
  8. Take 1 Bunch Corriander
  9. Take 1 1/2 Cup Mayonaise
  10. Make ready 1/4 Cup Djon Mustard
  11. Prepare 1 Tbsp Paprika
  12. Make ready 100 Grams Cajun Seasoning
  13. Take 2 Tsp Horse Radish
  14. Get 1 Tsp Pickle Juice
  15. Prepare 1 Tsp Hot Sauce (Louisiana Is My Preference)
  16. Take 1 Clove Crushed Garlic
  17. Prepare 250 Ml Buttermilk
  18. Get 200 Grams Flour
Steps to make Cajun Shrimp Po' Boy:
  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.
  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.
  3. Shred The Lettuce And Slice The Tomato. Keep In The Fridge.
  4. Mix Your Flour And Cajun Seasoning Together. This Will Be The Coating (Dredge) For Your Buttermilk Batter.
  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.
  6. Cut The Brioche Top To Bottom, Legnth Ways Leaving A Hinge And Lightly Toast.
  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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