Easiest Way to Prepare Super Quick Homemade Cajun Shrimp Po' Boy

Cajun Shrimp Po' Boy.

Cajun Shrimp Po' Boy

Hello everybody, it's me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, cajun shrimp po' boy. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Cajun Shrimp Po' Boy is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It's appreciated by millions every day. They're fine and they look fantastic. Cajun Shrimp Po' Boy is something that I've loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook cajun shrimp po' boy using 18 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Cajun Shrimp Po' Boy:

{Make ready of Brioche Sub (60 grams is ideal).
{Make ready of Iceberg Lettuce.
{Get of Large Fresh Tomato (On Vine Is Best).
{Get of Large Shrimp/Prawn (I Prefer Black, Atlantic Prawns).
{Get of White Cabbage.
{Make ready of Cornichons (Dill If Possible, Use 1 Gherkin If Cornichons Unavalible).
{Make ready of Limes.
{Prepare of Corriander.
{Get of Mayonaise.
{Take of Djon Mustard.
{Prepare of Paprika.
{Prepare of Cajun Seasoning.
{Prepare of Horse Radish.
{Prepare of Pickle Juice.
{Get of Hot Sauce (Louisiana Is My Preference).
{Prepare of Crushed Garlic.
{Take of Buttermilk.
{Make ready of Flour.

Instructions to make Cajun Shrimp Po' Boy:

Make The Louisiana Remoulade Sauce In Advance So That It Has Time To Let All The Flavours Marry. (The Night Before Is Ideal) Take Your Mayonaise, Mustard, Paprika, 1 Tsp Cajun Seasoning, Horseradish, Pickle Juice, Hot Sauce And Garlic And Mix Well..
For The White Cabbage Remoulade: Finely Shred The White Cabbage And Mix Through The Cornichon, 1/4 Cup Of Mayonaise And The Juice Of 3 Or 4 Limes. Taste As You Mix And Balance To Preference. Keep In The Fridge..
Shred The Lettuce And Slice The Tomato. Keep In The Fridge..
Mix Your Flour And Cajun Seasoning Together. This Will Be The Coating (Dredge) For Your Buttermilk Batter..
Dip 3 Prawns/Shrimp Into The Buttermilk Then Toss In The Cajun Dredge Making Sure You Shake Off Any Excess Buttermilk. Deep Fry Until Golden..
Cut The Brioche Top To Bottom, Legnth Ways Leaving A Hinge And Lightly Toast..
Lightly Dress The Bun With The Louisiana Remoulade Sauce. Lay 3 Slices Of Tomato Along One Side With Some Lettuce. Lay Some White Cabbage Remoulade On The Other Side. Place The Fried Shrimp/Prawn Down The Centre. Lightly Dress The Top With Some More Louisiana Remoulade. Garnish with Chopped Corriander And A Lime Wedge..

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