Dinner: Shrimp Po’ Boy Taco Boats™

We didn’t use voodoo to turn your delicious shrimp po’ boys into Taco Boats™, but you might think we did with how good these taste. Don’t forget to top them off with Louisiana™ hot sauce and serve with Hurricane cocktails!

This recipe includes superfoods such as:

Lemon

Health benefits of Shrimp Po’ Boy Taco Boats™

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1/2 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon finely chopped garlic
1 teaspoon hot sauce
1/2 teaspoon fresh lemon juice

Instructions

In small bowl, stir Spicy Remoulade ingredients until blended. Cover and refrigerate.
In deep fryer or heavy-bottomed pot, heat at least 2 inches oil to 350 °F.
Heat oven to 325 °F. In small bowl, stir together melted butter and 1/2 teaspoon garlic. Lightly brush melted butter mixture on all sides of each boat to coat. Place boats on cookie sheet. Bake 5 to 7 minutes or until warm.
In shallow dish, pour buttermilk. Mix flour and Cajun seasoning in another shallow dish. Dip shrimp into buttermilk, allowing excess to drip back into dish. Coat shrimp with flour mixture, shaking off excess. Place coated shrimp in batches in preheated oil, 2 to 3 minutes per batch, stirring occasionally in oil, until golden brown and just cooked through. Drain on paper towel-lined cookie sheet. Keep warm while frying remaining shrimp.
Evenly divide shrimp among warmed boats. Top with remoulade, shredded lettuce, tomato slices, pickles and hot sauce.