Nashville Hot Shrimp Po Boy Food

SHRIMP PO'BOY

Steps:

• Make the shrimp: Whisk the flour, cornmeal, Cajun seasoning, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Stir together the milk and hot sauce in a large bowl; add the shrimp. Working in batches, remove the shrimp from the milk mixture, letting the excess drip off, and add to the bowl with the flour mixture; toss to coat. Transfer to a plate and refrigerate 15 minutes to let the coating set.
• Meanwhile, make the rémoulade: Combine the mayonnaise, pickles, shallot and hot sauce in a small bowl; season with salt and pepper.
• Fry the shrimp: Line a baking sheet with paper towels. Preheat the oven to 350˚ F. Heat 2 inches of vegetable oil in a large heavy pot over medium heat until a deep-fry thermometer registers 360˚ F. Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes. Remove to the prepared baking sheet with a slotted spoon; season with salt. Adjust the heat as needed between batches.
• Meanwhile, put the rolls on a baking sheet and bake until toasted, about 5 minutes. Spread the rémoulade on the cut sides and fill with lettuce, the shrimp and tomatoes. Serve with more hot sauce.

NASHVILLE HOT SHRIMP PO' BOY RECIPE

Steps:

• Get two bowls. In one bowl, mix together the milk, eggs, and hot sauce. In the other bowl, mix together the flour and salt.
• Heat up the oil in your deep fryer, or in a cast iron skillet to 325 degrees F.
• Take each shrimp and dredge it in the flour, then dip in the milk/egg mixture, and back into the flour again. Shake off the excess in between each step.
• Fry shrimp in batches (I could fit 4-5 at a time in my small fryer), for about 4 minutes. Move to a wire rack.
• To make the Nashville Hot glaze, heat up the butter until melted (I just use the microwave). Add the cayenne, brown sugar, salt, pepper, paprika, and garlic powder.
• Brush over each side of the fried shrimp.
• To assemble to Po Boy, fill french roll with lettuce and sliced tomato. Top with Nashville hot shrimp and sliced pickles. Top with tartar sauce, if you please.

NASHVILLE HOT SHRIMP

Steps:

• Peel, de-vein and butterfly the shrimp by cutting down the back (but not all the way through) of the shrimp. Rinse and dry the shrimp.
• Season the shrimp with salt, pepper and cayenne pepper or Korean chili powder
• MAKE THE MILK DIP:
• Add the lemon juice and hot sauce to the milk and stir. Let it sit for 5 minutes. The milk will separate and curdle but that's a good thing. Stir well again
• MAKE THE SEASONED FLOUR DREDGE:
• Combine the all purpose flour, kosher salt, pepper and cayenne pepper or Korean chili flake and stir together well
• MAKE THE HOT CHILI OIL
• In a small sauce pan warm 1/2 cup of canola or vegetable oil over medium heat for about 3 minutes. It should reach about 200 degrees. Add 1 tablespoon light brown sugar, 1 teaspoon granulated garlic and 1-3 tablespoons cayenne pepper or gochugaru (Korean Chili powder)
• Dredge the shrimp in the seasoned flour, dip the shrimp in the milk mixture and dredge it again in the seasoned flour.
• Heat the frying oil to 350 degrees
• Fry the shrimp in batches for 3-5 minutes
• Drain the shrimp on a rack
• Brush the hot shrimp with the hot chili oil and serve with white bread and pickle slices.

SHRIMP PO BOY

Steps:

• Fry or Grill shrimp.
• Spread Divine Kuizine Remoulade sauce or your favorite tartar sauce, generously on each toasted French sub roll, with a handful of lettuce, 3-4 tomato slices, add shrimp.
• Garnish with dill pickles and enjoy. Remoulade sauce you can purchase @ shaysfoodjourney.com.