CLASSIC FRIED SHRIMP PO'BOYS
Steps:
- Heat the oil in a large sauce pan or preheat a deep fryer to 360 degrees F. Season the shrimp with 1 tablespoon of the Essence, 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne. In a medium mixing bowl combine the flour and cornmeal and season with the remaining 2 tablespoons of the Essence, 1 teaspoon salt and 1/2 teaspoon cayenne. Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely. Fry the shrimp in the hot oil, in batches if necessary, until golden brown, stirring constantly, about 4 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and hot sauce. Split the French bread loaves in half and brush both cut sides of the bread with some of the melted butter. Using a spatula, spread the mayonnaise on both sides of the bread, then sprinkle with hot sauce. Divide the shrimp evenly between the 2 sandwiches and garnish with the lettuce, tomato slices, sliced pickles and hot sauce, if desired. Serve with potato chips.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
SHRIMP PO'BOY
Many believe that brothers Benny and Clovis Martin created the first version of a po'boy as a free meal for striking New Orleans streetcar drivers in 1929. According to legend, the Martins would say "Here comes another poor boy!" when someone approached for a sandwich, which was half a French bread loaf stuffed with fillings like fried shrimp and oysters.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 shrimp po'boys
Number Of Ingredients 15
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.
POLISH POOR MANS SHRIMP RECIPE - (4.6/5)
Provided by mytastytreasures
Number Of Ingredients 5
Steps:
- Saute some chopped onion in butter till soft. Add the cooked white rice and shrimp. Toss and cook for a few minutes. Add some ketchup until rice turns a medium pinkish color. Cook a couple minutes till warm.
POOR MAN'S "SHRIMP" COCKTAIL
My February Bon Appetit magazine came last week and I saw this recipe on the RSVP page. Chef Kevin Roberts turns cauliflower into a recipe that really tastes like shrimp after giving it a hot bath in geniusly seasoned water and a dunk in some cocktail sauce. It was hard to believe it could possibly come close. Give it a try and...
Provided by Pam Stewart
Categories Other Snacks
Time 35m
Number Of Ingredients 7
Steps:
- 1. Combine crab boil, salt, onions, garlic and 6 quarts of water in a large pot. Squeeze juice from lemons into pot and add lemon halves. Set pot over high heat and bring to a boil. Cook for 10 minutes to let flavors meld.
- 2. With a slotted spoon remove onions, garlic and lemons from broth and discard.
- 3. Return liquid to a boil.
- 4. Add cauliflower; turn off heat and let stand until cauliflower is crisp tender about 5-10 minutes.
- 5. Drain; spread out cauliflower on a rimmed baking sheet and let cool completely. Chill or serve at room temp. We liked it best chilled.
- 6. Arrange cauliflower on a platter and serve with cocktail sauce.
- 7. Can be done ahead.....Cauliflower can be made 1 day ahead. Cover and refrigerate.
POOR MAN'S "SHRIMP" COCKTAIL
Ingredient info: Crab boil seasoning is available at most supermarkets in the seafood or spice section, and at specialty foods stores.
Provided by ssej1078_1251510
Categories < 60 Mins
Time 45m
Yield 8 , 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine crab boil, salt, onions, garlic, and 6 quarts water in a large pot. Squeeze juice from lemons into pot and add lemon halves. Set pot over high heat and bring liquid to a boil. Cook for 10 minutes to let flavors meld. Using a slotted spoon, remove onions, garlic, and lemons from broth; discard. Return liquid to a rolling boil.
- Add cauliflower; turn off heat, cover pot tightly, and let stand until cauliflower is crisp-tender, 5-10 minutes. Drain; spread out cauliflower on a rimmed baking sheet and let cool completely. DO AHEAD: Cauliflower can be made 1 day ahead. Cover and refrigerate.
- Arrange room-temperature or chilled cauliflower on a platter with cocktail sauce for dipping.
Nutrition Facts : Calories 20.7, Fat 0.1, Sodium 3538.6, Carbohydrate 5.3, Fiber 1.1, Sugar 1.7, Protein 0.7
POOR MAN'S SHRIMP
Shell macaroni are stuffed with a creamy tuna mixture in this easy to prepare, fun to eat appetizer. Serve on a bed of lettuce leaves with toothpicks, and make sure plenty of cocktail sauce is available! Be prepared with additional 'shrimp' ready to fill the serving dish as your guests make this great appetizer disappear quickly. I keep extras in the fridge. Enjoy!
Provided by WALLEN
Categories Seafood Appetizers
Time 50m
Yield 12
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add shell macaroni and cook for 8 to 10 minutes or until al dente; drain and rinse with cool water.
- In a medium bowl, mix together the tuna, celery, green bell pepper, onion and creamy salad dressing.
- Stuff the shell macaroni with the tuna mixture.
Nutrition Facts : Calories 132.4 calories, Carbohydrate 15.6 g, Cholesterol 10.7 mg, Fat 4.2 g, Fiber 0.7 g, Protein 7.9 g, SaturatedFat 0.6 g, Sodium 125.3 mg, Sugar 2.5 g
SHRIMP PO'BOY
The paper-thin crust and pillowy crumb of a New Orleans-style French roll is essential to this classic sandwich-as is Crystal hot sauce.
Provided by Bon Appétit Test Kitchen
Categories Sandwich Fry Fourth of July Mardi Gras Graduation Father's Day Backyard BBQ Dinner Lunch Shrimp Summer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- Whisk first 8 ingredients in a small bowl to blend.
- Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°.
- Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.
- Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
- Open rolls and spread cut sides with rémoulade. Top with lettuce, tomato, pickles, and shrimp. Serve with hot sauce, if desired.
POOR MAN'S "SHRIMP" COCKTAIL (VEGAN)
Published in Bon Appetit magazine's reader request section in the February 2012 issue. This recipe comes from chef Kevin Roberts at The Black Sheep restaurant in Richmond, VA. It's a great party option for vegans, vegetarians and people with shellfish allergies.
Provided by Wish I Could Cook
Categories Cauliflower
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine crab boil seasoning, salt, onions, garlic and six quarts of water in a large pot. Squeeze juice from lemons into the pot and add lemon halves. Set pot over high heat and bring liquid to boil. Boil for 10 minutes to allow flavors to meld.
- Using a slotted spoon, remove onions and lemon halves. Discard.
- Add cauliflower, turn off heat, cover tightly and let stand until crisp tender, about 5 to 10 minutes. Drain.
- Spread cauliflower on baking sheet and allow to cool.
- Serve room temperature or chilled with cocktail sauce for dipping.
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