Shrimp Po' Boy Recipe {with remoulade sauce} - Belly Full (2024)

FAQs

What is po-boy sauce made of? ›

What's in po' boy sauce? This po'boy sauce is based on a French-Cajun classic, remoulade. It's super easy to make—just spice up your favorite mayonnaise with some Creole seasoning and mustard, along with capers, hot sauce, horseradish, lemon, garlic, and a splash of Worcestershire sauce.

Unless you're lucky enough to get po'boy bread from New Orleans, the best bread to use should be light and fluffy inside with a thin, crispy crust on the outside—a French baguette, French bread rolls, or hoagies rolls are common swaps.

Typically served as a condiment with seafood and certain vegetables. Fried soft-shell crab sandwiches may be served with remoulade as the only sauce. It is also very commonly used as a condiment for sandwiches, especially turkey. Remoulade is most commonly paired with white cheese.

Crispy cajun fried shrimp are piled on a french baguette and topped with a creole inspired creamy remoulade sauce creating the most delicious and authentic po'boy you will ever taste outside of NOLA! Thank you to Demetra of Sweet Savant for this incredible recipe!

In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator.

Tartar sauce has often been described as a type of remoulade, with mustard stepping in for the traditional anchovy. However, tartar sauce usually features fewer components: mayonnaise, chopped capers, and sweeter pickles like cornichons. Remoulade recipes add a wider variety of herbs, along with vinegar or hot sauce.

What is a po-boy sandwich? Piled with lettuce, tomato and pickles and filled with roast beef, fried shrimp, oysters–or whatever you choose–po-boys are stuffed and slathered with sauce or mayonnaise, and then served between two long pieces of French bread.

Chris' sister noted that the bread on a po-boy is not the same as other subs. The French bread is crusty, not soft like on the common sub sandwich. Chris noted that the meat is usually fried, which you won't find on many other sandwiches across the U.S.

That's why po'boys usually use a unique type of baguette that's slightly different from the traditional French style. This local creation, known as New Orleans-style French bread, came about as a result of wheat scarcity in colonial Louisiana.

Both are mayonnaise based. A remoulade has mustard and, usually, capers, so has more bite and texture than an aioli, which is usually flavored with lemon and garlic.

Why is it called remoulade sauce? ›

White remoulade, which is closer to the original French style, is more of a mayonnaise-based sauce. Many believe the word “remoulade” comes from “remola,” a French word for a radish used in early versions of the sauce.

Also, after it's opened, it should go in the fridge for up to two months, according to the USDA. From garlic aioli to remoulade and tartar sauces, there are all kinds of dipping sauces and spreads that contain mayo, and Berger says it's best practice to toss them when they're expired.

A juicy Gruner Veltliner or Grüner Veltliner is perfect for a shrimp po'boy. Its green pepper and herb aromas reflect the sandwich's Cajun influence, while crisp acidity prevents heaviness. The peppery, vegetal qualities of Gruner Veltliner echo the kick of Creole spices and the brightness of sliced jalapeños.

According to historian Errol Laborde, the correct way to refer to the sandwich is “poor boy” because it was created by the Martin brothers after the streetcar strikers – those “poor boys.” But whether it's referred to as a poor boy, po' boy, po-boy, or po boy, what everyone can agree on is that the famous sandwich ...

💥Boom Boom Shrimp Po'Boy💥 A buttery toasted Hoagie roll, shredded lettuce, pickles, tomatoes, fried shrimp tossed in our delicious Boom. Boom sauce, topped with a drizzle of white BBQ. sauce!

Zip Sauce came to life in the 1940s in the kitchen of Lelli's Inn, an Italian restaurant in Detroit. The butter-based steak sauce became so popular among customers that word of it quickly spread, and soon copycat sauces were cropping up in neighboring restaurants.

Lovingly doused on many of our Buffalo-style menu items, Red Robin Buzzard Sauce is a fan fave that soars over other wing sauces.