Shrimp Po’ Boys w/ Slaw & Smokey Mesquite Remoulade

Sometimes I get right to the point…

Other times, like now, I want to tell a story. Those stories come from something that’s moved me in some way and I feel the need to share those moments with you.

If you’ve followed my blog for any length of time, you know that I consider myself to be an old-fashioned gal. With that comes an affinity for aprons, knitted afghans, mom & pop type stores, and homemade pastry.

When I moved to Texas a couple of years ago, it was with great pride and vigor that I took in the farmers markets, the country road eateries, and the family run companies that offered their goods at a fair price with fantastic customer service. The way things SHOULD be!

And that is where this story begins….

My family and I moved just North of San Antonio and immediately fell in love with the exploration of “Farm to Market” roads. Growing up in Alaska, I had never heard of such things and I found myself eager to discover where each road took me. My curiosity of neighboring areas kicked into high gear as I heard talk of “the peach and wine trails”. Another unknown to this Alaskan girl!

Texas had truly become a candy store for my heart…the winding country roads offering up breathtaking scenery, the weathered man at the farmer’s market who forever tips his hat at each customer, and the way people greet you like kinsfolk and wouldn’t have it any other way….I met each of those first days in Texas with a child-like naivety; so unaware that such things existed and so anxious to see more!

One of my “wanderings” took me up U.S. 87 en route to Fredericksburg. Just a few minutes before we arrived, my eyes locked on a log cabin to the left. Thankfully, my husband understands my desire to explore and after my quick gasp of excitement, he made a hasty turnaround and parked the car at “Fischer & Wieser’s Das Peach Haus®”.

Das Peach Haus

I was in love already! Quaint country charm and a name that appealed to my German heritage. This was me with a capital COOL. I took a short path to the main building that led me in and around flowerbeds and was greeted by a cat on the porch sitting by a rocking chair….all too happy with his duties as overseer. 


DSCF53601What was behind the door was just as charming as what I had seen outside…Shelves brimming with local made products and you could sample them all! Tables of cute little jars and tasting spoons greeted you around every corner, each complete with wafers, breads, and chips for sampling.

If I know one thing….it’s that this “try before you buy” style is typically only utilized by folks who KNOW their products are remarkable. They WANT you to try them and have nothing to hide!

So I tried {ummm and tried and tried and TRIED}. I remember meandering through the store to find my husband and then making my way back to a few particular products and trying them again…all while putting on my best “I wonder what this tastes like because I’ve definitely never tried this before” face.

{Dear Fischer & Wieser’s Das Peach Haus®…I went back for second “samples” that day and I apologize.}

There, that’s off my conscience!

I quickly had a basket brimming with jams, jellies, mustards, and sauces made from the local company Fischer & Wieser. With each uniquely flavored product, my inspiration to create grew! You see, most often I create a recipe idea in my head and then begin selecting ingredients to build the final dish. Every once in a while, an ingredient or product inspires me to create…Those moments are my favorite!

Fischer  & Wieser products began way back in 1928 when Joseph and Estella Wieser purchased 60 acres of land just south of Fredericksburg. There they planted a peach orchard and cultivated what is now a thriving family business. In 1969, their son Mark built “Fischer & Wieser’s Das Peach Haus®” from the ground up with the logs from an 1870 German log cabin. It was to be the Fischer & Wieser road-side fruit stand and has since become the place many locals (like myself) flock to for quality sauces and condiments that showcase the beautiful bounty that Texas has to offer.

A decade later, a student of Mark’s was working in the orchard and fell in love with the process of farming and preserving. This student was Case Fischer. Full of love for farming, Case went on to complete in-depth studies at Texas A&M and returned home to become a partner to Mark Wieser.

Their family model of plant the best, harvest the best, and employ the best resonates success each time I visit Fischer & Wieser’s Das Peach Haus®. There’s a pride in that store that’s palpable and genuine. Honest folks that built a company from the soil up, taking care to treat not only the ingredients right…but each and every patron that steps into their store.

My enthusiasm surrounding their products led me to contact them via email. My intention was to introduce myself, share the joy I had found in their store and products, and see if they would be interested in seeing a few recipes I could create with their products. I was thrilled to receive their response and equally thrilled that I am able to showcase three of their products in upcoming recipes.

I am beginning with a Smokey Mesquite Mustard that immediately grabbed my attention in the store. *Please keep in mind…If you don’t have access to the Fischer & Wieser products, they can be ordered online here:  Fischer & Wieser Products

Taking a cue from Fischer & Wieser…I started with a bevy of local fresh ingredients.veggie beginningsThis assortment of produce would become the slaw that accompanied my po’ boys.

Each item was shredded/grated and added to a large bowl.




peppersI drenched the veggies with a simple vinegar style dressing, tossed a few times, drained the excess dressing and refrigerated the slaw while I prepared the rest of the ingredients.

slawI wanted the smokey mesquite mustard to be a front and center flavor….To do that, I incorporated it in two ways. Once in the remoulade and another time in a marinade for the shrimp.

Mixing the mustard with some horseradish, vinegar, garlic, onion, cilantro, mayo, hot sauce and citrus was the key to one jaw-dropping remoulade!

Even though I knew I would fry the shrimp…I didn’t want them to have the typical one-note taste of “fried”. So I stirred together a marinade of the smokey mesquite mustard, garlic, kosher salt, pepper, oil, lemon, and cilantro.


marinadeAfter 45 minutes of marinating….the smokey whole grain tang of this mustard had really worked a number on the shrimp!! It’s magical….That’s all I can say.

The shrimp were then dusted with a salt/pepper seasoned flour, dipped in egg wash, and breaded with panko. I let the breading firm up a bit while I prepped the rolls and did a final draining of the slaw.

After my po’ boy building assembly line was built, I began frying shrimp until they were crisp and golden brown. The soft rolls were adorned with crisp romaine lettuce, thin slices of tomato, topped with scoops of slaw and then piled high with golden shrimp! A generous drizzle of smokey mesquite remoulade and WALLA……Shrimp Po BoyThis little number left me speechless and my husband very happy that he knows me!

Thank you for taking the time to let me share my story with you…I hope you enjoy the recipe.

Shrimp Po’ Boys w/ Slaw & Smokey Mesquite Remoulade

Prep Time: 1 hour, 20 minutes

Cook Time: 10 minutes

Yield: 6 sandwiches

Serving Size: 1 sandwich

A flavor-packed version of a classic po' boy! Piled high with marinated golden shrimp, zesty slaw, and a smokey mesquite remoulade sauce.


    For the Slaw:
  • 1/3 head of cabbage, shredded
  • 3 large carrots, peeled and grated
  • 3 stalks celery, finely diced
  • 1/2 red onion, cut in half and thinly sliced
  • 1 anahiem pepper, seeded and thinly sliced in strips
  • 2/3 cup sugar
  • 1 teaspoon kosher salt
  • 2/3 cup vegetable oil
  • 1 cup cider vinegar
  • small pinch cayenne pepper
  • 1/4 teaspoon paprika
  • For the Remoulade:
  • 1 cup mayonnaise
  • 1/4 cup Fischer & Wieser Smokey Mesquite Mustard (see note below)
  • 1 tablespoon minced cilantro
  • 2 tablespoons red onion, finely minced
  • 1/2 teaspoon minced garlic
  • 1 tablespoon cider vinegar
  • zest from 1/2 a lemon
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon cajun seasoning
  • 1 heaping tablespoon horseradish
  • For the Shrimp:
  • 2 pounds large shrimp, shelled and deveined, tails discarded
  • 1 heaping tablespoon Fischer & Wieser Smokey Mesquite Mustard
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoon kosher salt
  • cracked black pepper (about 1/4 teaspoon)
  • 1/4 cup vegetable oil
  • juice from 1 lemon
  • large pinch of chopped cilantro
  • 2 eggs + 1 tablespoon water
  • 1 cup flour seasoned with salt/pepper
  • 2 1/2 cups panko breading
  • oil for frying
  • Additional Ingredients:
  • 6 soft sandwich rolls (I prefer the ones that are NOT presliced)
  • romaine lettuce
  • tomatoes, thinly sliced
  • chopped cilantro
  • lemon


    Prepare the Slaw:
  1. Add the prepared cabbage, carrots, celery, onions, and peppers to a large bowl.
  2. In a medium sauce pan, add the sugar, salt, oil, vinegar, cayenne, and paprika and bring to a simmer. Allow to simmer for 5 minutes and then pour over the vegetables in the bowl. Toss to combine and let it rest for another 5 minutes. Toss a few more times, then use a slotted spoon to drain and transfer the veggies to a container with a lid. Discard the remaining vinegar mixture.
  3. Cover and place the slaw in the refrigerator to chill.
  4. Prepare the Remoulade:
  5. In a medium bowl, combine all of the remoulade ingredients and mix well. Cover and refrigerate while preparing the rest of the meal.
  6. Prepare the Shrimp:
  7. Start by mixing the mustard, garlic, salt/pepper, oil, lemon juice, and cilantro in a dish large enough to hold all of the shrimp.
  8. Add the shrimp and gently toss to coat. Allow the shrimp to marinade for 30-45 minutes, tossing the shrimp a few times to make sure they are evenly coated with marinade.
  9. Assemble three bowls, one for the seasoned flour, one for the eggs beaten with the water, and another for the panko breading. Lift each shrimp out of the marinade and dip into the seasoned flour. Shake off any excess flour and then dip into the egg wash. Finally, transfer the shrimp to the panko and press to make sure the shrimp is coated with panko. Set breaded shrimp aside on a baking sheet and repeat until all shrimp are breaded.
  10. Heat a large skillet or saute pan with oil and bring the oil temperature to 350 degrees.
  11. While the oil heats, prepare the rolls by cutting into the top to form a trench. Pull out some of the inside of the roll to make room for all of the ingredients and begin pressing the roll open.
  12. Remove the slaw from the refrigerator and place in a fine sieve or colander to drain.
  13. Begin frying the shrimp in small batches until crisp and golden brown. This takes just a couple minutes. Remove to a paper towel lined tray.
  14. To Assemble:
  15. Lay romaine in the bottom of the roll, top with thin slices of tomato, followed by a heaping pile of slaw. Top with hot shrimp, chopped cilantro and a squeeze of lemon. Drizzle with the remoulade and serve!


*If you want to substitute for the mustard, please select a high quality whole grain mustard.

Signing Off,

Modern Mrs. Cleaver

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5 Responses to Shrimp Po’ Boys w/ Slaw & Smokey Mesquite Remoulade

  1. Terri

    Oh my this makes me want to visit that sweet store and then visit you for a Po Boy!

  2. Jeff M.

    Wow. I haven’t been there since before my grandmother passed away last year. She lived in Fredericksburg and my mom would stop in that store whenever we visited “Granny”. I not much of a mustard Guy but it sounds great. I feel a road trip coming on…..

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