Lighter Shrimp Po’Boy & Remoulade

As much as I adore Paleo & Vegan cookin’, once a week or so I treat myself to whatever I have a taste for, in moderation of course.

Last week it was a big ol’ fat boy of a fried shrimp sammich.

This post has been quasi ready to go for a while, but I just couldn’t bring myself to dig in enough to finish. Worse yet, I couldn’t really figure out what the problem was in order to fix it.

Here’s the deal. I like to post food stuff that at least attempts to bring something fresh to the table, your table. I can’t reinvent the wheel with a po’boy. I can’t veganize it (nor would I want to, thank heavens). I can’t make it straight paleo without encasing it in paleo gluten free bread, which I find too dense,caloric, and expensive to recommend in earnest.

Plus I have no desire to tell you how to fry your shrimp.
T’is easy.  I don’t deep fry.  A shallow pan fry is more than sufficient.
If you have no clue, start here.

The key, as always, is to just keep the po’boy process as simple and un-fussy as possible.
-Quality roll.
-Fresh tomato.
-Romaine instead of iceberg (always a good tip)
-Don’t go crazy with seasoning.
-Ditto with breadcrumbs (I used gluten free crumbs with a very light touch)
-Slather with a sparky remoulade.

Ohhh, you aren’t a mayo lover? Me neither. Not at all. But a great remoulade transforms a good po’boy into a freakin’ fantastic po’boy.
Make your mayo. It takes five minutes with ingredients you already have on hand.
I have NEVER had a jarred mayo that tastes better than a fresh one.
(This one is wonderfully foolproof)
Use the fresh mayo for your remoulade.
Don’t forget the baked potato wedges.

Indulge occasionally.

And Enjoy.

Make your mayo for this. Thank me later.

Simple Spicy Remoulade Sauce

Quick and flavorful mayo based sauce for Po'boys & more

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Course Sauce

Cuisine American, French

Ingredients

  

• 2/3 cup Mayonnaise
• 1/8 cup Creole Mustard (grainy)
• 1 tsp Creole or Cajun Seasoning I used Slap Yo' Mama brand
• 1 tsp Smokey Paprika sweet paprika would work just fine
• 2 tsp Horseradish (prepared)
• 2 tsp Pickle Juice I used Bread & Butter pickle juice
• 2 cloves fresh garlic minced very finely
• hot sauce to taste

Instructions

 

• Mix ingredients in a bowl. Let sit in fridge for at least an hour to combine flavors. Bless your po'boys with it. Versatile sauce keeps nicely for one week.

Notes

As usual with my recipes, I like it on the spicy side.  I use at least a teaspoon of hot sauce, sometimes more.  Some add capers, lemon juice or vinegar.  Dill pickle juice can sub for Bread & Butter juice.  Adjust your horse radish.

Play around.