Being raised on the coast, I grew up surrounded by fresh seafood to the point where I won’t order seafood typically in a restaurant if I have my doubts on its freshness. I hate frozen seafood as it tends to taste a bit… fishy to me.
A few months ago, my grandfather went and purchased several hundred pounds of fresh shrimp at a ridiculously cheap price so all of us in the family bought a few pounds off of him. Robb and I ate a couple of pounds freshly steamed and froze a few more pounds knowing that we would need to make it a point to eat them before they ended up freezer burned.
Enter shrimp po’boys.
My mom started fixing shrimp po’boys a few years ago when we were just looking for something new for dinner. I absolutely fell in love with them. Our shrimp po’boys are ridiculously easy to fix – fried shrimp, lettuce, tomato, and baguette, but it is our remoulade sauce that elevates the dish.
A remoulade is a sauce that typically mayonnaise-based with the addition of herbs and other spices. Our recipe is super simple but the secret is to fix it the night before to let all the flavors blend and meld together.
Remoulade for Po’Boys
- 1 cup mayonnaise
- ⅔ cup ketchup
- 3-4 tbsp minced horseradish
- 1 tbsp creole seasoning
- ½ tsp garlic powder
- ½ tsp paprika
- 1 tbsp lemon juice
Mix together and refrigerate. Best if made the night before.
On Robb’s request, we steamed about half of the shrimp using some beer and a blend of Old Bay and a spicy seasoning that we had picked up at Whole Food’s earlier. The steamed shrimp were absolutely delicious and we certainly ate our fill of them!