BOLD Creole Seasoning 
Spice N' Herbs Seasoning 
Creole Style Butter Marinade 
Seasoned Fish Fry Mix 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeLooking for a bold and flavorful twist on the traditional Vietnamese bánh mì? This Shrimp Bánh Mì Po’boy by @406_BBQ is where it’s at. With crispy shrimp marinated in Tony Chachere’s Creole Style Butter Marinade, it combines Vietnamese tradition with a touch of Creole soul for the perfect lunch, game day, or cookout.
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Ingredients
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For the Bánh Mì:
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3 lbs of shrimp
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Tony Chachere’s Creole Style Butter Injectable Marinade
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1 cup buttermilk
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Tony Chachere’s Seasoned Fish Fry Mix
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Tony Chachere’s Spice N’ Herbs Seasoning
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French bread
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pickled carrots
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sliced cucumbers
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cilantro
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For the Remoulade:
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1 cup mayonnaise
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1 Tablespoon mustard
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2 Tablespoons sriracha
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2 cloves of garlic, minced
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1 Tablespoon chopped parsley
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1 Tablespoon green onion
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1 Tablespoon Tony Chachere’s Bold Creole Seasoning
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2 Tablespoons lemon juice
- Clear
Directions
- Mix one bottle of Tony’s Creole Style Butter Injectable Marinade and 1 cup buttermilk.
- Marinate shrimp for at least 30 minutes in the Tony’s-buttermilk mixture.
- Mix remoulade sauce ingredients and set aside.
- Heat a pot of oil to 350 degrees Fahrenheit.
- Pour Tony’s Fish Fry Mix into a pan and toss in the marinated shrimp, then deep fry the shrimp for 2 minutes.
- Toss fried shrimp in 2 tablespoons of Tony’s Spice n’ Herbs Seasoning.
- Slice the French bread in half and spread remoulade sauce.
- Top with sliced cucumbers, pickled carrots, and cilantro
- Add shrimp and more remoulade sauce, and top with sliced chives
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