Nothing says New Orleans, Mardi Gras or Fat Tuesday like a giant po’boy, served piping hot with a heavy drizzle of thick remoulade. We’ve decided to add a more gourmet twist to this sub by deconstructing it and turning it into a luscious, creamy, five-star soup.
This soup is perfect for a fancier Mardi Gras soiree or to enjoy after a freezing day of collecting beads and drinking hurricanes. To lighten it up, use light cream or low-fat milk. Either way you make it, it’ll become an instant classic for your Fat Tuesday menu!
Serves about 4
For the creamy soup:
- 1 cup fish or vegetable stock
- 1/4 cup chopped shallots
- 1 garlic clove, minced
- 4 cups heavy cream
- 6 tablespoons butter
- 3 tablespoons flour
- 2 tablespoons Cajun seasoning
For the crispy shrimp:
- About 16 large shrimp
- 1 cup breadcrumbs
- 1/4 cup milk
- 1 egg, beaten
- 1 tablespoon Cajun seasoning
- 2 tablespoons chopped basil or parsley
- Salt and pepper
- Preheat oven to 375 degrees F. Spray a baking dish with nonstick cooking spray.
- To make the shrimp, mix the egg and milk together and pour into a shallow bowl. Mix the breadcrumbs, Cajun seasoning, salt, pepper and basil/parsley together in a shallow bowl. Dip each shrimp into the milk/egg mixture and then liberally coat in the breadcrumbs. Place in the baking dish.
- Bake shrimp for 20 minutes, or until crumbs are golden brown.
- To make the creamy soup, bring stock to a simmer in a medium saucepan. In another skillet, heat the butter. Add onions and cook until fragrant, about 3 minutes. Stir in the flour. Add flour/onion mixture to the stock. Gradually add the cream, whisking after each addition. Reduce heat to low and, stirring constantly, let soup thicken, about 5-6 more minutes.
- Pour soup into bowls. Garnish with chopped basil/parsley and 4 pieces of crispy shrimp. Serve with crusty bread.