Split the baguette quarters with a pocket fold to hold the filling, but not cutting them completely in half. Using Glass Onion or other seasoning salt, season to taste. They almost always consist of meat, which is usually roast beef or fried seafood, often shrimp, crawfish. Repeat until all the shrimp are fried, making sure the oil temperature stays at 350☏. Po boys are traditional sandwiches from Louisiana. Use another slotted spoon to lift the shrimp from the oil and transfer them to paper towels. They should be browned and cooked through in about four minutes. Use a slotted spoon to shake off excess flour mixture and, working in batches of about seven shrimp at a time, carefully add them to the oil. Lift the shrimp from the buttermilk a few at a time, shake to remove excess milk, and dredge in the flour mixture, being sure to keep the shrimp separate. Combine the flour, cornmeal, cornstarch, salt, and peppers in a large mixing bowl. Popeyes Seafood Po Boy is kind of like a substitute from its discontinued chicken counterpart, though it’s just as delicious. Additionally, It has just the right amount of heat. (Using a deep pot will reduce splatter.)Ĭombine the shrimp and buttermilk in a bowl. The shrimp Po Boy comes with plenty of soft bread, lettuce, pickle, sauce, and fried shrimp. This street-food sandwich has been a workday favorite in Louisiana for generations. On a hoagie roll, shrimp poboy comes alongside grilled vegetables. Our buddy Jason Meade with drivestopcraftbbq came down to cook with us and showcased a backyard blackened shrimp po boy with a housemade remoulade sauce and it was amazing.
From prep to table in less than 15-20min. Shrimp PoBoy with grilled vegetable side. A quick and easy backyard blackened Shrimp Po Boy with a house-made remoulade sauce. Heat the oil in a deep eight-quart pot to 350☏. A fresh shrimp po-boy sandwich with a bowl of red beans and rice. There’s something about a little sandwich that is just too fun.Chef’s Notes - “We use French bread from Liedenhiemer Bakery in New Orleans, however a soft baguette will work nicely.” -Chris Stewart BUT, these Keto Shrimp Po’ Boy Sliders are a definite treat for us low-carb folks!ĭo you guys like sliders? I hope so because they are one of our favorite recipes to create! While I won’t claim that these Po’Boys are traditional after all Lauren did once work at a Cajun restaurant and knows what an actual Po’Boy tastes like. The essential poboy recipe, this sandwich combines crispy, melt-in-your-mouth shrimp drizzled with creamy remoulade sauce for some added tang. 2 cups large tomatoes, cored and sliced thin. 2 quarts peanut or vegetable oil, for frying.
After that, a quick homemade remoulade and some crunchy shredded lettuce and fresh sliced tomatoes are all you need to create a delicious slider. 1 pound medium-large shrimp (31 to 40 per pound), peeled, deveined, and tails removed. To make these super easy we whipped up a batch of our Keto Rolls and our Keto Popcorn Shrimp. Not a shrimp fan? Simply swap out the shrimp for oysters oysters, clams, or even Keto Popcorn Chicken! To finish up our most recent “Slider Week” we thought it would be awesome to do a Po’ Boy! One bite of these Keto Shrimp Po’ Boy Sliders will transport you to the Big Easy. A Shrimp Po Boy is the ultimate sandwich for seafood lovers Tender shrimp drizzled with creamy, spicy sauce topped with crunchy cabbage on a soft roll. These Keto Shrimp Po’ Boy Sliders have our famous Keto Dinner Rolls piled high with our Keto Popcorn Shrimp, lettuce, tomato, and a quick homemade remoulade sauce for one epic slider!