Shrimp Po’boy Sandwich Wraps

17 Feb

 

I had purchased all of the ingredients I needed to make shrimp po’boy sandwiches but by the time I got around to making them the French bread was too hard, so I improvised and this is what I came up with. The results were great and since the shrimp is fried wrapping it in a tortilla lightens it up a bit, at least that’s what I told myself ūüėČ Feel free to put this on the traditional crusty bread but beware, not many make French bread like they do in New Orleans – flaky on the outside and oh so soft and tender in the middle, ahh.

Time: 15 minutes +chill          Serves: 4

Ingredients


  • R√©moulade Sauce


  • 1/2 cup mayonnaise
  • 2 1/2 tbsp spicy brown mustard, preferably creole mustard
  • 1 1/2 tbsp grated horseradish
  • 2 tsp smoked paprika
  • 1/2 tsp cayenne pepper (more or less to taste)
  • 2 green onions, finely chopped
  • 1 stalk celery, finely chopped
  • 2 tbsp minced parsley (fresh)
  • Shrimp


  • 3/4 pound shrimp, peeled & deveined, tails removed (I used Jumbo)
  • 1/2 cup corn meal (course stone ground yellow)
  • 1/2 cup flour
  • 1 tbsp Creole seasoning blend
  • 1 egg
  • 2 tbsp milk
  • vegetable oil for frying (I used canola)
  • To Serve


  • 2 cups shredded cabbage
  • 1 beefsteak tomato, thinly sliced
  • 4 Kosher dill pickles, thinly sliced
  • 4 large flour tortillas (I used fire-roasted)

How to make it


  • R√©moulade Sauce


  • Combine all ingredients and mix well. This tastes best after being chilled for some time. I made it 24 hours in advance.
  • Shrimp


  • Heat oil in deep fryer or medium stock pot, enough to submerge shrimp completely. I do this over medium to medium-high heat on my stove top.
  • Combine flour, cornmeal and seasoning in a bowl, mix to combine.
  • Combine egg and milk in another bowl and whisk to combine.
  • Dip each shrimp in the egg mixture and then dredge in flour mixture.
  • Carefully place shrimp in hot oil and cook for about 3-4 minutes or until golden brown. Turn if necessary but they should cook on both sides. Transfer to paper towel lined plate.

 

  • To Serve


  • Divide cabbage, tomato and pickle slices between tortillas. Top with shrimp, about 4-5 per tortilla. Top with R√©moulade. Fold & wrap sandwich burrito style. Secure with toothpicks and cut in half.

 

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