Rich Little Poboy Food
STAN'S PLACE SHRIMP PO BOY
Make and share this Stan's Place Shrimp Po Boy recipe from Food.com.
Provided by Mimi Bobeck
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 19
Steps:
- Take the ingredients for the Remoulade Sauce: Mayonnaise, horseradish, pickled relish, salt, white pepper, garlic powder, paprika,lemon juice.
- Combine all ingredients in a large bowl and whisk until combined. Refrigerate.
- Clean and devein 6-8 medium shrimp. Prepare 3 bowls. Add salt, pepper, and all other spices to the flour. Divide the flour between the first two bowls. Combine and beat the egg and milk in the third bowl. Arrange the bowls so you have flour, egg wash, and flour.
- Heat the oil until a drop of flour placed in the pan dances around. Working left to right and starting with the left hand, coat the shrimp with flour from the first bowl and place into the egg wash. Using the right hand, remove the shrimp from the egg wash and place in the last bowl of flour. Coat evenly and carefully place into oil. Cook until browned on both sides.
- Serve with remoulade sauce on Ciabatta bread "dressed" with lettuce and tomato.
Nutrition Facts : Calories 487, Fat 11.7, SaturatedFat 4.8, Cholesterol 203.1, Sodium 1477.9, Carbohydrate 78.8, Fiber 7.6, Sugar 8.3, Protein 20.4
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A po' boy (also po-boy, po boy derived from the non-rhotic southern accents often heard in the region, or poor boy) is a sandwich originally from Louisiana. It traditionally consists of meat, which is usually roast beef, chicken fingers, or fried seafood such as shrimp, crawfish, fish, oysters, or crab. The meat is served on New Orleans French bread, known for its crispy crust and fluffy center.
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Place of origin New Orleans, LouisianaAlternative names po-boy, po boyRegion or state American Deep SouthMain ingredients Multiple
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