They 24 hour overnight delivery program that guarantees the fish was in the ocean and on their seafood counter within just one day! For this recipe, I used some 16-20 easy peel fresh shrimp. Not only is it better than any grocery store, but it’s better than any fish market I’ve ever seen as well. I always say Heinen’s has the freshest and best selection of seafood.
The one that I made has a little zest to it, so feel free to hold back on those spices. If you do a quick search, you will see that there are some variations for the sauce as well. The specific sauce that goes on a Po’Boy is known as a remoulade which is mayonnaise-based and contains a few different ingredients including mustard, relish, lemon juice and Cajun seasonings, amongst a few others. It’s incredibly easy to make, and oh my goodness, is it just so delicious. Founded in the streets of New Orleans during the 1920’s this sandwich features Cajun seasoning and cornmeal-battered shrimp that is fried and served on a hoagie bun with a zesty mayonnaise-based sauce, lettuce and tomato. Heck, I grew up eating lunch meat and sandwiches, so it’s a part of my upbringing as well.Ī Po’Boy sandwich is a creole Cajun country classic. Whether it’s a muffuletta or even a steak sandwich, I want to try them all. I’m a huge sandwich eater and I’m always on the hunt to find the best one around. This Cajun and cornmeal battered shrimp on a hoagie with remoulade, lettuce and tomato so amazingly delicious! If you are a big fan of shrimp, then this Po’Boy Sandwich is a must make. Refrigerate until ready to use.Recipe and photography provided by Heinen’s partner, Chef Billy Parisi. In a food processor, add all ingredients and process until smooth, 25 to 35 seconds depending on blender speed. Top with other half of bread and serve immediately.
Layer on the oysters, lettuce, tomatoes and pickles. Spread Miss Dixie's Remoulade on both sides of the rolls. Broil until golden, 2 to 3 minutes, and remove from oven. Butter the rolls and place on a baking sheet. Remove to a paper towel-lined plate and season with the remaining 1 to 2 teaspoons sea salt while hot.įor the sandwiches: Preheat the oven to a low broil. Carefully add to the hot oil in batches, to not crowd, and cook 3 to 4 minutes per side. Heat the oil to 350 degrees F in a large cast-iron skillet.ĭrain the oysters from the brine and dredge through the breading mixture, pressing gently to adhere. Cover and refrigerate 15 minutes.įor the breading and frying: In a shallow bowl, combine the panko, cornmeal, flour, dried basil, granulated garlic, cayenne, 1 teaspoons salt, pepper and paprika and mix well. Add the oysters and any liquid from shucking. 2 tablespoons hot pepper sauce (recommended: Crystal)ġ6 medium-size oysters, shucked, liquid reservedġ 1/2 cups shredded romaine lettuce, loosely pack, dark green ends discardedĢ to 3 heirloom tomatoes, sliced 1/4-inch thickġ/2 cup thin sliced dill deli-style picklesġ/3 cup loosely packed Italian flat-leaf parsleyĢ green onions, ends trimmed, roughly choppedįor the wet soak: In a nonreactive bowl or gallon re-sealable bag, combine the buttermilk, beaten egg, hot sauce, basil, granulated garlic and white pepper and mix well.