Shrimp Po’ Boys

15 Jan

Good morning everyone! I hope your week is off to a great start!

I never seem to get a chance to post anything on Mondays, it’s just too nuts and unless I get it ready to post the week before, it’s just plain not going to happen!

Since I don’t post on Mondays, I always have to tell you about my weekend on Tuesday, which causes a problem because I usually can’t remember what I was doing 5 minutes ago, never mind 2 days ago!

I’m worried about what I’m gonna be like when I’m 80 when I’m like this at 25…

Luckily I wracked by brain and figured out what I did. Goo me.

On Friday night, myself and my good friend Tascha, went up to Whistler with Mr. Delish and her Fiance as well. We just went for a quick overnight trip, but it was totally fun and refreshing just to get away for one night. There was so much snow in Whistler and it was FREEZING cold. Like -15 in the village during the day. Very, very, cold.

By the time we got up there, we were in dire need of a glass of wine, and unfortunately although we were frozen, somehow our wine was lukewarm. So we came up with an innovative way to cool down our drinks.

I’m still laughing at this.

We went for a nice dinner out and then came back and relaxed. The next morning I got to see the view from our room…

Absolutely gorgeous!

We ended up going to this great Crepe place called Crepe Montagne, if you’re ever in Whistler, this place is awesome for breakfast.

After breaky, we headed home and it was nice to still have all day Saturday and Sunday free! Saturday we bummed around on Saturday, then Sunday I went with a friend to look at show homes!

We’re not even close buying yet, I just wanted to go an look to get some ideas. In our area there are SO many new complexes and houses being built. I swear we could have gone to 20 different show homes all within a couple kilometers of where I live now.

It was nice to go to get a list of what we really want in our first home. Mr. Delish didn’t come, when we get closer to purchasing he will come along, although I am pretty sure he just wants a big garage. His checklist is a lot shorter than mine!

Anyways, lets get to the food!


I have been wanting to make a Po’ Boy recipe for-ev-er.


I am not an expert in southern food in any way, which was part of my reasoning for not making them. So this is MY adaptation of the sandwich that seems to be everywhere right now.


I whipped up a quick remoulade style sauce, fried up some shrimp, toasted some buns and added some fresh veggies, and this is what I came up with!


I hope you all like it!




Miss Delish asks:

If you own your own home,  did you look at lots of places before buying or did you buy the first house you looked at?

What is on your list of ‘must haves’ for your next home? Or what was on your list when you bought?

Shrimp Po’ Boys

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 5 Sandwiches

Shrimp Po’ Boys

My version of the traditional New Orleans classic! These are just so darn good.


  • 1 1/4 cup mayonaise
  • 1/4 cup dijon mustard
  • 1 tbsp dill pickle juice
  • 1 tbsp hot paprika
  • 1 tsp tabasco sauce (divided use)
  • 1 garlic clove, minced
  • 2 tsp salt (divided use)
  • 2 tsp pepper (divided use)
  • About 1 lb of large raw peeled and deveined shrimp (around 25)
  • 1 cup milk
  • 1 whole egg
  • 2 cups flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp lemon pepper
  • vegetable oil for frying
  • 5 poor boy buns
  • sliced tomatoes and shredded iceberg lettuce for serving


In a small mixing bowl, add the mayonnaise, mustard, pickle juice, paprika, 1 tsp of the tabasco, garlic, and 1 tsp each salt and pepper. Mix together well, cover with plastic wrap and refrigerate for at least 1-2 hours before serving.

Grab two shallow dishes and in one add the milk, egg and tabasco and whisk to combine. In the other add the flour, garlic powder, onion powder, lemon pepper and remaining tsp each of salt and pepper. Use a fork to mix together.

To bread the prawns, dip the prawn into the egg mixture, coat well and then shake off any extra, move to the flour mix and toss to coat. Repeat with the egg mix and flour mix, so it is double breaded. Place on a baking sheet lined with wax paper.

Continue until all the prawns are breaded. Set aside for a moment.

Heat your oil over medium high heat in a heavy bottomed pot, make sure there is enough oil to come up about 1 1/2 inches up the side of the pot. Heat to 350 degrees.

Fry the shrimp in batches for about 2-3 minutes until golden brown. Remove to a plate lined with paper towel to absorb the excess oil. Continue frying in batches.

Toast up the buns and then spread about 2 tbsp of the remoulade sauce on the bun. Add some shredded lettuce and sliced tomato, then top with about 5 of the breaded shrimp. Drizzle a little more of the sauce over the prawns.

Serve hot and enjoy!


Butter the buns before toasting to make them even more crispy and delicious!






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