Beer-Battered Shrimp Po' Boys

Recipe

Main Dish
Beer-Battered Shrimp Po' Boys

Primary Media

Shrimp po' boy sandwich on a white plate

User Rating

4.83 out of 5 stars
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6 ratings

Recipe Data

4
Servings
30min
Prep
32min
Total

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Description

Po’ boys are Louisiana-style sub sandwiches. This version features lightly battered shrimp and red pepper slices as well as a tantalizingly piquant sauce called a remoulade.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
Remoulade Sauce
c.Hy-Vee mayonnaise
2 tbsp.Hy-Vee course ground mustard
2 tbsp.hot chile sauce
2 tbsp.fresh lemon juice
1 tbsp.fresh parsley, finely chopped
1 tbsp.green onion, finely chopped
1 tbsp.capers
1 tsp.Hy-Vee paprika
1 tsp.prepared horseradish
Shrimp
4Hy-Vee Bakery hoagie buns, split
1 tbsp.Gustare Vita olive oil
½ c.Hy-Vee all-purpose flour
½ c.Hy-Vee cornstarch
½ tsp.Hy-Vee baking powder
6 oz.pilsner beer, chilled
½ c.water
2 tbsp.fresh parsley, finely chopped
½ tsp.Hy-Vee kosher salt
¼ tsp.Hy-Vee cayenne pepper
1 lbs.medium shrimp (26 to 30 count), in shells, peeled, deveined, thawed if frozen
1red bell pepper, cut into thin strips
Hy-Vee vegetable oil, for deep-fat frying
1 c.Hy-Vee shredded iceberg lettuce
1medium tomato, thinly sliced

Things To Grab

  • Small bowl
  • Silicone pastry brush
  • Medium bowl
  • Whisk
  • Paper towels
  • 3-quart saucepan or deep-fat fryer
  • Oil thermometer
  • Slotted spoon
  • Papertowels

Directions

  1. Prepare Remoulade Sauce: In a small bowl, stir together 1/3 cup Hy-Vee mayonnaise, 2 tablespoons Hy-Vee coarse ground mustard, 2 tablespoons hot chile sauce, 2 tablespoons fresh lemon juice, 1 tablespoon finely chopped fresh parsley, 1 tablespoon finely chopped green onion, 1 tablespoon capers, 1 teaspoon paprika and 1 teaspoon prepared horseradish. Cover and let stand until serving time.

  2. Preheat broiler. Brush cut sides of hoagie buns with olive oil. Place on a baking sheet and toast under the broiler for 1 minute or until golden. Set buns aside.
  3. For batter, whisk together flour, cornstarch, baking powder, beer, water, parsley, salt and cayenne pepper until thoroughly combined.
  4. Rinse shrimp; pat dry with paper towels. In a 3-quart saucepan or deep-fat fryer, heat 2 inches vegetable oil to 350 degrees. Working in batches, dip shrimp in batter and drop into the hot oil. Fry for 2 minutes or until golden, gently turning to ensure all sides are fried. Drain on paper towels. Dip bell pepper strips into batter and fry for 2 minutes or until golden, turning to ensure all sides are fried. Drain on paper towels.
  5. To assemble po' boys, spread 1 tablespoon Remoulade Sauce on bottoms of hoagie buns. Divide tomato slices and lettuce among buns; top with fried pepper strips and shrimp. If desired, drizzle with additional remoulade. Serve immediately.

Recipe Source:

Hy-Vee Seasons Holiday 2016