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.
Recipe
Author
Hy-Vee Test Kitchen
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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.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Remoulade Sauce | ||
| ⅓ 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 | ||
| 4 Hy-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 | ||
| 1 red bell pepper, cut into thin strips | ||
| Hy-Vee vegetable oil, for deep-fat frying | ||
| 1 c. Hy-Vee shredded iceberg lettuce | ||
| 1 medium 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
- 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.
- For batter, whisk together flour, cornstarch, baking powder, beer, water, parsley, salt and cayenne pepper until thoroughly combined.
- 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.
- 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