With a heavy French and Spanish background, New Orleans is by far one of the most culturally rich cities in this great nation. Each year, millions of people travel to this city to get experience the birth place of jazz, view the historic architecture, and feel that Voodoo magic. Sports fans may even recognize New Orleans for the Saints and their QB Drew Brees who recently became the NFL’s leader in career passing yards. But you degenerates probably only know the city as being the home of Mardi Gras and the birthplace of poker. While us Office Jockeys love to stumble up and down the famous Bourbon street, on the Game Day Series we only care about one thing: food, and New Orleans has a ton of it.
Down on the Bayou their known for their Creole cuisine and the beignets at the Cafe Du Monde are a must have when visiting. But our favorite has to be the PoBoy. Fun Fact: This masterpiece was created in 1929 to feed street car drivers who went on strike free of charge and whenever these men came by to order they would say “here comes another poor boy”. The more you know. We’d love to teach you more but we’re entirely too hungry. That’s why this week we’re heading to the house of the rising sun to get a taste of that Voodoo magic with the Shrimp PoBoy.
- 1 pound medium shrimp peeled and deveined
- vegetable oil
- 2 cups flour
- 2 teaspoons creole seasoning
- 1 teaspoon black pepper
- 2 large eggs beaten
- 1 tablespoon water
- 1 tablespoon finely chopped capers
- 3 tablespoon light mayonnaise
- Juice of half lemon
- 1 teaspoon ground mustard
- 1/2 teaspoon cayenne pepper
- 1 garlic clove finely chopped
- Beefsteak Tomato (sliced)
- Lettuce (shredded)
- Loaf of French Bread
- To make the Remoulade sauce combine capers, garlic, mayonnaise, cayenne pepper, lemon juice, and mustard in a bowl. Mix well and set aside.
- In a separate bowl, combine flour, creole seasoning, and black pepper.
- In a separate bowl beat eggs and water together.
- Dimp shrimp in egg mixture and coat in flour.
- In a medium pot, bring vegetable oil to a boil. Place coated shrimp in vegetable oil and cook about 4 minutes.
- Cut French bread in half. Spread Remoulade sauce on the top half along with lettuce and sliced tomato. Add the fried shrimp and enjoy!