Make it: Shrimp Po’ Boy Wrap/Tartine


Such a gorgeous day in San Francisco today! Perfect for drinking some summer shandy’s and frying up some shrimp.

My favorite culinary exploring partner/boyfriend had his heart set on sandwiches for lunch today. We decided to spruce up this recipe for the classic Shrimp Po’ Boy by Jeff Mauro a.k.a Food Network’s The Sandwich King.





In an effort to cut some carbs and focus more on the the contents, we switched out the hefty dutch roll for a low-calorie, high fiber wrap. We then piled high with more veggies than the King asked for, so it basically turned into an open-face tartine/shrimp salad hybrid.


Vegetable oil, for frying
3/4 cup all-purpose flour
2/3 cup yellow cornmeal
1 teaspoon seafood seasoning, such as Old Bay (we used regular cajun seasoning instead)
Kosher salt and freshly ground pepper shrimp
1/2 cup buttermilk (we switched it out for regular 1% milk)
2 teaspoons Sriracha (consider adding more or less to taste)
1 egg
1 1/2 pounds medium shrimp, peeled, deveined and butterflied
4 Soft Hoagie Rolls, brushed with butter and slightly toasted in the oven
Horseradish Remoulade, recipe follows
1 cup cherry tomatoes, sliced into rounds
8 leaves green leaf lettuce
1/2 red onion, thinly sliced


Fill a Dutch oven halfway with oil and heat to 375 degrees F.

Whisk the flour, cornmeal, seafood seasoning and sprinkle with salt and pepper in a small bowl and set aside. In another small bowl, whisk the buttermilk, Sriracha and egg and set aside.

Place the shrimp into the buttermilk mixture, let the excess drip off, then dredge in the flour mixture and shake off any excess. Place the shrimp onto a wire-racked baking sheet. Repeat until all shrimp are breaded.


Fry the shrimp in batches, not overcrowding the oil, until golden brown and cooked through, 2 to 4 minutes. Place the shrimp onto a paper-towel-lined-plate. Repeat until all the shrimp are fried. Sprinkle with salt and pepper.

Spread both sides of the rolls heavily with the Horseradish Remoulade. Place the shrimp on top and then the tomatoes, lettuce and some onions.

Horseradish Remoulade: (Worth buying all the ingredients, this makes the dish!)
1/2 cups mayonnaise (we switched out low-fat mayo)
1 tablespoon capers
1 tablespoon Sriracha
1 tablespoon horseradish
1 tablespoon lemon juice (we love our lemon so we put in half a fresh lemon, it offsets the horseradish)
1 tablespoon sweet pickle relish
1 tablespoon apple cider vinegar
1 teaspoon stone-ground mustard (chunky! the type of mustard you’d find in a German restaurant)
1/2 medium shallot, cut into chunks (1/4 cup)
Kosher salt and freshly ground pepper


Add the mayonnaise, capers, Sriracha, horseradish, lemon juice, relish, vinegar, mustard, shallots and sprinkle with salt and pepper in a food processor. Blend until slightly chunky.

Whether you choose to make it his way or with my changes, this one is a winner. The shrimp turned out crispy and well-seasoned, pairing perfectly with the fresh veggies and remoulade.

Thanks for reading and happy eats,


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