I had the girls over for launch last Sunday and I whipped up my rendition of a classic Southern favourite: Shrimp Po’ Boy! 

Shrimp Po’ Boy – NOLA Heritage

Originating from the heart of Louisiana, this iconic sandwich boasts a rich history rooted in Creole cuisine. Originally served to striking streetcar workers, the Shrimp Po’ Boy has evolved into a beloved dish celebrated for its crispy shrimp, tangy remoulade sauce, and pillowy French bread.

It wouldn’t be a Cindy’s kitchen recipe if I didn’t throw in some Nigerian spices. For this  Shrimp Po’ Boy recipe, I added suya spice(yaji) to the remoulade sauce. This adds a smoky, nutty and savoury umami flavour to the already deliciously zesty remoulade sauce.

In the rebellion against tomatoes, I skipped out on it (seriously, who needs that texture?), tomato haters standing behind me, lol.

And as for lettuce, I replaced it with a creamy and luscious slaw, drenched in that flavor-packed remoulade sauce.

Shrimp Po’ Boy is a quick, easy, and delicious recipe that is perfect for a cozy lunch date or a casual weeknight dinner.

Anyways, forget the long gist; get in the kitchen, let’s cook!

Shrimp Po’ Boy (Shrimp Roll)

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Cuisine Creole, Louisiana Creole

Servings 2

Ingredients

  

• 1 pound Shrimp
• 1 tbsp Cajun seasoning or old bay
• 1 tsp Black pepper
• 1 tsp White pepper
• 1 tsp Onion powder
• 1 tsp Garlic powder
• 1 tsp Suya spice yaji
• 1 cup Flour
• 3/4 cup Cornmeal
• 2 Eggs
• 1 tbsp Butter
• 4 French or brioche rolls
• Coleslaw mix

Suya Spice Remoulade Sauce

• 1/2 cup Mayonnaise
• 1/4 cup Sriracha hot sauce
• 1/4 cup Mustard preferably creole
• 1 tsp White pepper
• 1 tbsp Suya spice yaji
• 1/4 cup Pickle juice
• 2 tbsp Pickled jalapeños chopped
• 1 tsp Old bay or cajun spice
• 1 tsp Minced garlic

Instructions

 

• Clean and devein shrimp, pat completely dry and season with salt, onion powder, garlic powder, white pepper, black pepper, and suya spice
• For the remoulade sauce, mix all ingredients thoroughly until well incorporated. Combine half of the sauce with the coleslaw mix and refrigerate both.
• Add vegetable oil in a deep frying pan and set pan over medium-high heat.
• In a bowl, mix cornmeal, flour, salt and Cajun seasoning. Coat shrimp evenly with this mixture. Dredge the shrimp in the egg, then in the cornmeal-flour mixture.
  
• Remove any excess breading from the shrimp and fry until golden on both sides, approximately 2-3 minutes in total. Place the fried shrimp on a rack or paper towels to drain.
• Melt butter in a pan and gently toast the inside of the roll. Spread a layer of remoulade sauce, then add the fried shrimp and creamy slaw. Finish it off with a sprinkle of freshly chopped chives.

Notes