I love Shrimp Po Boys. They are a big hearty sandwich. However, why couldn’t they be cut up into a smaller appetizer? Also, they are normally made from deep fried shrimp. Why couldn’t the shrimp be done in my smoker or an oven?
As usual, my mind was short circuiting with ideas that I had to try. The results were deicious and I introduce Shrimp Po Boy Sliders.
I started by making up some Po Boy Remoulade. I mixed:
- 75 ml (1/3 cup) mayonnaise
- 15 ml (1 tbsp) ketchup
- 15 ml (1 tbsp) finely diced dill pickle
- 10 ml chili sauce
- 5 ml (1 tsp) Dijon
- 5 ml (1 tsp) pickle juice
- 3 ml (1/2 tsp) prepared horseradish
- 2 ml (1/2 tsp) Cajun seasoning
- 2 dashes Tabasco
This mixture was covered and needs to sit in the fridge for four hours to overnight.
I shelled and deveined 24 raw medium shrimp.
I made a flour dredge with 125 ml (1/2 cup) flour and 10 ml (2 tsp)Â Cajun Seasoning. I used my own recipe for the Cajun Seasoning but you can buy a commercial blend if you prefer.
I mixed an egg with 50 ml (1/4 cup) of milk and 3 ml (1/2 tsp) Tabasco.
I made a breading mixture with 375 ml (1 1/2 cup) Panko bread crumbs and 8 ml (1 1/2 tsp) Cajun Seasoning.
Put the flour dredge on the left side of the counter, the egg wash in the middle and the bread crumbs on the right. Put a tray for your oven or smoker to the right of the bread crumbs.
Toss the shrimp in the flour dredge to coat. Dip the shrimp in the egg wash with your left hand and put it in the bread crumbs. Toss the bread crumbs over the shrimp with your right hand and put on the tray. Coat all the shrimp in this manner.
Put the tray in a preheated 425 F (220 C) oven or smoker for 15 to 20 minutes until the coating is set and a golden.
Bring the shrimp to the counter.
Spread a generous amount of the remoulade on 4 hot dog buns. Cut the buns into thirds. Put some lettuce on the bottom of the thirds. Put 2 shrimp on the lettuce. Put a slice of tomato on top of the shrimp and top with the top of the bun third.
Serve.
I have done a video of this recipe:
The Verdict.
This turned out great! The shrimp had a crunchy breaded coating, the remoulade gave a nice heat and the lettuce and tomato gave a fresh taste. This little Po Boys were a hit!
The Old Fat Guy
Ingredients
- 75 ml (1/3 cup) mayonnaise
- 15 ml (1 tbsp) ketchup
- 15 ml (1 tbsp) finely diced dill pickle
- 10 ml chili sauce
- 5 ml (1 tsp) Dijon
- 5 ml (1 tsp) pickle juice
- 3 ml (1/2 tsp) prepared horseradish
- 2 ml (1/2 tsp) Cajun seasoning
- 2 dashes Tabasco
- 24 medium shrimp, shelled, deveined
- 125 ml (1/2 cup) flour
- 10 ml (2 tsp) Cajun seasoning
- 1 egg
- 50 ml (1/4 cup) milk
- 3 ml (1/2 tsp) Tabasco
- 375 ml (1 1/2 cup) panko crumbs
- 8 ml (1 1/2 tsp) Cajun seasoning
- 3 hot dog buns
- 12 slices tomato
- Sliced lettuce
Instructions
- Mix mayonnaise, ketchup, dill pickle, Dijon mustard, pickle juice, horseradish, 2 ml (1/2 tsp) Cajun seasoning, and 2 dashes Tabasco together. Cover and refrigerate from 4 hours to overnight.
- Make a flour dredge by mixing the flour and 10 ml (2 tsp) Cajun seasoning together. Put it on the left side of the counter.
- Make an egg wash by mixing the egg, milk and 3 ml (1/2 tsp) Tabasco together. Put it on the centre of the counter.
- Make a breading by mixing the Panko crumbs and 8 ml (1 1/2 tsp) Cajun seasoning together. Put this on the right side of the counter.
- Put an oven or smoker tray to the right of the crumbs.
- Toss the shrimp in the flour to coat.
- Use your left hand to dip a shrimp in the egg wash. Put it in the bread crumbs and shovel crumbs over it with your right hand to coat. Put it on the tray. Coat all the shrimp.
- Cook the shrimp for 15 to 20 minutes and 425 F (220 C) for 15 to 20 minutes to get a nice colour on the crumbs.
- Spread the mayonnaise mixture over the hot dog buns. Cut the buns into thirds to make twleve small buns.
- Put lettuce on the bottom of each bun. Put 2 shrimp on top of the lettuce. Put a tomato slice on the shrimp and top with the bun top.
