Po' Boy Aux Crevettes
20 minutes • 2 sandwiches


Try our Spicy Po' Boy, a classic Cajun sandwich revisited with a Firebarns twist. Shrimp, coated in flour and cornmeal then fried with our Mardi Gras spices, rest in a crispy submarine bun, accompanied by lettuce, fresh tomatoes and dill pickles. The homemade remoulade sauce, enhanced with our tangy Scorpion Vodka sauce, adds an unparalleled depth of flavor, making this Po' Boy a true explosion of tastes in the mouth. An irresistibly tasty sandwich for thrill-seekers!


  • 350g. shrimp
  • 1/2 cup white flour
  • 1/4 cup cornmeal
  • 2 tbsp. Cajun Mardi Gras spices
  • Oil for frying
  • 2 6-inch submarine buns
  • 6 to 12 slices dill pickles
  • 1/2 cup coarsely chopped lettuce
  • 5 to 10 tomato slices (1 to 2 cm)


  • 3 tbsp. tablespoon of mayonnaise
  • Juice of half a lemon
  • 1 C. finely chopped capers
  • 2 tbsp. finely chopped parsley
  • 1 C. tablespoon of whole-grain mustard
  • 1/2 tsp. Scorpion Vodka Hot Sauce
  • 1 C. finely chopped gray shallot
  • 1/2 tsp. finely chopped garlic


  1. In a mixing bowl, mix the flour, cornmeal and Mardi Gras spices well. Then add the shrimp, mix well until the shrimp are well coated with the mixture and cook in the oil at 375F for about 5 minutes or until the shrimp are nicely browned. (Cooking time may vary depending on the size of the shrimp)
  2. In a bowl, mix all the remoulade ingredients well.
  3. Toast the buns, brush with remoulade, add the lettuce, tomatoes, pickles and then add the shrimp. Pour a drizzle of remoulade and sprinkle with chopped parsley before serving.

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