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Shrimp Bánh Mì PoBoy

Prep Time

35 minutes

Cook Time

5 minutes

Servings

3-4 people

Looking 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.

Shrimp Bánh Mì PoBoy

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Ingredients

  • For the Bánh Mì: 

  • 3 lbs of shrimp

  • Tony Chachere’s Creole Style Butter Injectable Marinade

  • 1 cup buttermilk

  • Tony Chachere’s Seasoned Fish Fry Mix

  • Tony Chachere’s Spice N’ Herbs Seasoning

  • French bread

  • pickled carrots

  • sliced cucumbers

  • cilantro

  • For the Remoulade: 

  • 1 cup mayonnaise

  • 1 Tablespoon mustard

  • 2 Tablespoons sriracha

  • 2 cloves of garlic, minced

  • 1 Tablespoon chopped parsley

  • 1 Tablespoon green onion

  • 1 Tablespoon Tony Chachere’s Bold Creole Seasoning

  • 2 Tablespoons lemon juice
  • Clear

Directions

  1. Mix one bottle of Tony’s Creole Style Butter Injectable Marinade and 1 cup buttermilk.
  2. Marinate shrimp for at least 30 minutes in the Tony’s-buttermilk mixture.
  3. Mix remoulade sauce ingredients and set aside.
  4. Heat a pot of oil to 350 degrees Fahrenheit.
  5. Pour Tony’s Fish Fry Mix into a pan and toss in the marinated shrimp, then deep fry the shrimp for 2 minutes.
  6. Toss fried shrimp in 2 tablespoons of Tony’s Spice n’ Herbs Seasoning.
  7. Slice the French bread in half and spread remoulade sauce.
  8. Top with sliced cucumbers, pickled carrots, and cilantro
  9. Add shrimp and more remoulade sauce, and top with sliced chives

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