Redefining In-Flight Catering


Recipe: Florida Po’ Boy

Giving a local twist to a New Orleans favorite, we invite you to try our recipe for the Floridian Po’ Boy.


  • 4 U10 shrimp, split in half lengthwise
  • 2 cup flour
  • 1 cup panko breadcrumbs (finely pulsed in food processor)
  • 2 tablespoons of Old Bay seasoning
  • Egg Wash
  • Spicy Remoulade
  • Old Bay slaw
  • Ciabatta or Cuban bread
  • Shredded lettuce
  • Sliced Roma tomatoes

Prepare Remoulade

  1. Add 2 tablespoons blackening spice, 1 tsp. garlic powder, 1 tsp. Worcestershire Sauce to 1 c. of mayonnaise
  2. For coleslaw, prepare traditional coleslaw with a 2 tbs. Old Bay seasoning.

Sandwich Build

  1. Bread & fry the shrimp.
  2. Add shredded lettuce to bread, top with remoulade, old bay and coleslaw. Top with fried shrimp.


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