Monday, October 28, 2013

Cajun Shrimp Po' Boy Sliders

Fried shrimp, spicy sauce, crisp coleslaw.  It's Louisiana voodoo! 

Yield:  Serves approx 8 as an appetizer, 4 as a meal 

Slider or sandwich rolls
Vegetable oil (for frying shrimp)
1 1/2 pounds breaded shrimp (I got frozen popcorn shrimp and it worked beautifully) 
2 tablespoons paprika
1 tablespoon kosher salt
1 tablespoon garlic powder
1 teaspoon black pepper
1 teaspoon cayenne pepper (more or less for desired heat level)
1 tablespoon dried oregano
1 cup coleslaw or shredded cabbage, for topping, if desired

Remoulade Sauce: 
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon sweet relish
1 teaspoon Worcestershire sauce
1 teaspoon horseradish sauce
4 dashes hot sauce (more or less for desired heat level)
1 tsp fresh lemon juice
Salt and pepper, to taste
Mix all ingredients for the remoulade in a small bowl and season to taste.  Set aside.  Toast slider buns, if desired, and reserve

Heat oil for about 10 minutes at medium high heat.  Mix seasoning ingredients in a large bowl and add the shrimp, toss to coat (you could also do this in a ziplock bag).

Fry the shrimp in the hot oil in batches until golden brown, stirring constantly.  This will take 2-5 minutes per batch.  Drain on paper towels and sprinkle with additional salt, if desired.

Coat each side of the slider buns with remoulade sauce.  Add the shrimp evenly between the sandwiches.  Top with coleslaw and additional hot sauce, if desired.  You can also add dill pickles, for more authenticity.  Spicy, crispy, delicious!  Enjoy!

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