Rock Shrimp Po' Boy Sandwich a la Terry


Rock shrimp

  • 1 pound fresh rock shrimp, peeled

  • 1 tablespoon extra virgin olive oil

  • 2 teaspoons kosher salt

  • 1 teaspoon black pepper

  • 1 teaspoon fresh garlic, chopped

  • 1/2 teaspoon cayenne pepper

Combine all ingredients then rub well onto shrimp. Marinade at least one hour.

Remoulade sauce

  • 1/2 cup mayonnaise

  • 3 tablespoons shallots, chopped

  • 2 tablespoons capers

  • 2 tablespoons ketchup

  • 1 tablespoon fresh garlic, chopped

  • 2 teaspoons louisiana hot sauce

  • 2 teaspoons lime zest

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon cayenne pepper

Add all ingredients in food processor, pulse until combined. Set aside.

Roasted grape tomatoes

  • 1 pint grape tomatoes

  • 2 tablespoons extra virgin olive oil

  • 2 teaspoons Italian herb salt

Combine all ingredients. Put on roasting pan, bake in pre-heated 450 oven about 12-15 minutes. Remove from oven, set aside.

Remaining ingredients

  • 1/2 cup flour

  • 4 hot dog buns, lightly toasted

  • 2 cups canola oil 


  • Put flour in zip lock bag, add shrimp and coat well by shaking bag.

  • Heat heavy saucepan on high, about three to four minutes, add canola oil, heat for another three to four minutes or until oil is at 375 degrees. Carefully add shrimp(in batches if pot is not large enough). Cook until golden brown, about two to three minutes. drain on paper towels. Evenly distribute shrimp on buns, top with roasted tomatoes and remoulade sauce. Serves 4 people. Enjoy!

Dirk FucikSHRIMP