These are definitely a new go-to in our house! Even with the "salad" (lettuce, tomato chutney, pickles) on these sandwiches, they were scarfed down and highly enjoyed in our house. New fan favorite, for sure.
2-4tbspcreole seasoningstart with a little, add until you like the heat
2-4tbspsirachastart with the smaller amount and adjust the heat to your preference
Shrimp
1lblarge shrimp, cleaned and tails removedSee note if using frozen
1cflour
6tbspcreole seasoning, divided
2eggs, beaten
.5cupbread crumbs
.5cuppanko crumbs
salt
2inches of vegetable oil for frying
For Sandwich Assembly
1batchtomato chutney
1batchremoulade
1batchfried shrimp
1headbutter lettuceor other lettuce
spicy picklesoptional
lemon wedges, parsleyoptional
Instructions
Tomato Chutney
Preheat the oven to 350. Spray a baking dish lightly with cooking spray.
Add tomatoes to the baking dish, pouring the olive oil over the tomatoes. Toss to combine.
Place in the oven for about 25 minutes until the tomatoes are nicely roasted.
At 20 minutes, start to sautee the carrots and onions until they are soft (about 5 minutes). Add the garlic until fragrant (just 1 minute)
Add vinegar, lemon juice, cinnamon, brown sugar and roasted tomatoes.
Smash the tomatoes gently and bring the mixture to a bubble. Reduce the heat to simmer and continue to cook until it thickens, about 20 minutes. Stir to keep the flavors melding and the tomatoes to continue to burst.
After the chutney has thickened, taste for salt and pepper. Remove from the heat and allow to cool. Store in an airtight container in the refrigerator.
Remoulade
Combine ingredients, adjusting the spice as necessary. Stir well, set aside.
Shrimp
Pat shrimp dry. Set aside.
Prepare a pan or tray for draining shrimp after frying with paper towels. Set aside.
In one bowl, mix flour and 3 tbsp of creole seasoning. In another bowl, beat 2 eggs. In a third bowl, mix bread crumbs, panko and 3 tbsp of creole seasoning.
Dunk the shrimp in the flour, shake excess; dunk in the egg, coating the shrimp completely, shake excess; dunk in the bread crumb mixture, shake excess. Set aside.
Repeat with all shrimp.
Place in the refrigerator while the oil heats to 370 degrees.
When the oil is ready, remove the shrimp from the refrigerator and fry 3-6 shrimp at a time on each side until golden brown, about 2-3 minutes total. Keep an eye on the shrimp to ensure they don't get too golden and that the heat stays consistent at 370.
Allow shrimp to drain on the paper towel while frying the remaining shrimp.
To assemble the sandwiches, spread remoulade on the bread, top with lettuce, add the tomato chutney, pickles, shrimp, and garnish with parsley. Serve with wedges of lemon, if desired, and extra chutney and pickles!
Notes
I used frozen shrimp for my po boy sandwiches. To defrost, I ran them under cold water and then patted them dry. While they were defrosting I removed the tails, which popped right off.