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.
SHRIMP PO' BOY WITH HORSERADISH REMOULADE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Fill a Dutch oven halfway with oil and heat to 375 degrees F.
- Whisk the flour, cornmeal, seafood seasoning and sprinkle with salt and pepper in a small bowl and set aside. In another small bowl, whisk the buttermilk, Sriracha and egg and set aside.
- Place the shrimp into the buttermilk mixture, let the excess drip off, then dredge in the flour mixture and shake off any excess. Place the shrimp onto a wire-racked baking sheet. Repeat until all shrimp are breaded.
- Fry the shrimp in batches, not overcrowding the oil, until golden brown and cooked through, 2 to 4 minutes. Place the shrimp onto a paper-towel-lined-plate. Repeat until all the shrimp are fried. Sprinkle with salt and pepper.
- Spread both sides of the rolls heavily with the Horseradish Remoulade. Place the shrimp on top and then the tomatoes, lettuce and some onions. Eat away!
- Add the mayonnaise, capers, Sriracha, horseradish, lemon juice, relish, vinegar, mustard, shallots and sprinkle with salt and pepper in a food processor. Blend until slightly chunky. Adjust seasoning if necessary.
SHRIMP PO'BOYS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat 1-inch of oil in a deep skillet over medium to medium-high heat.
- Beat egg and milk together. Pull tails off shrimp. Salt shrimp then soak in milk batter. Before you begin breading the shrimp, cover a plate with plastic wrap for easy clean up then mix together the flour, cornmeal or bread crumbs and seafood seasoning on the plate. Using tongs, remove a few shrimp at a time and coat in breading. Add breaded shrimp to the hot oil and fry them 5 to 6 minutes or until firm and deeply golden all over.
- Pile lettuce and tomato on rolls and top with shrimp, douse the shrimp with a little lemon juice. Mix relish, mustard and hot sauce and dot the roll tops with spoonfuls of the sauce before setting into place.
FRIED SHRIMP PO-BOYS
Steps:
- For the Spicy Remoulade: In a blender, combine the egg, lemon juice, green onions, ketchup, chipotle, garlic, salt and pepper and blend. While the blender is running, slowly add the oil in a steady stream to create an emulsion. Taste for seasoning.
- For the slaw: In a small bowl, whisk together the sugar, mustard and vinegar. Slowly whisk in the oil and season with salt and pepper. In a large bowl, combine the cabbages, carrots and onions. Pour the dressing over the mixture and toss to combine. Season with salt and pepper.
- For the fried shrimp: Preheat oil in fryer to 360 degrees. Season the shrimp with salt and pepper. Season the flour with salt and pepper. Dredge the shrimp in the flour. Make an egg wash with the egg and the water. Dredge the shrimp in the egg wash. Dredge the shrimp in the cornmeal. Fry the shrimp until golden brown. Drain on a paper towel lined plate.
- To assemble: Slice the French bread in half to create 4 sandwiches. Spread some of the remoulade on the bread. Top with the fried shrimp. Place some of the slaw on top.
SHRIMP PO'BOY WITH REMOULADE SAUCE
Try this authentic shrimp po'boy with remoulade sauce to get a taste of New Orleans famous cajun cuisine.
Provided by Michelle Figueroa
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the Remoulade Sauce mix together the mayonaise, greens onions, creole mustard, parsley, minced garlic, and horesradish. Cover and chill until ready to serve.
- Peel shrimp, and devein, if desired.
- Combine flour, salt, and pepper. Stir together milk and egg until smooth. Toss shrimp in milk mixture; dredge in flour mixture.
- Pour oil to a depth of 2 inches in a Dutch oven; heat to 375°. Fry shrimp, in batches, 1 to 2 minutes or until golden; drain on wire racks.
- Melt butter; add garlic. Spread cut sides of rolls evenly with butter mixture; place on a large baking sheet.
- Bake at 450° for 8 minutes. Spread cut sides of rolls evenly with Remoulade Sauce. Place shrimp and lettuce on bottom halves of rolls; cover with roll tops.
Nutrition Facts : Calories 1363.5, Fat 96.8, SaturatedFat 23.5, Cholesterol 392.7, Sodium 2565.9, Carbohydrate 79.8, Fiber 3.2, Sugar 5.5, Protein 44.6
SHRIMP PO' BOYS
Crispy fried shrimp sandwiches are served piping hot with a spicy and tangy remoulade sauce.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 4
Number Of Ingredients 16
Steps:
- Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
- Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.
Nutrition Facts : Calories 1257.4 calories, Carbohydrate 127.3 g, Cholesterol 525.5 mg, Fat 50 g, Fiber 5.3 g, Protein 73.2 g, SaturatedFat 13.9 g, Sodium 2640.7 mg, Sugar 5.3 g
SHRIMP PO BOY
Po Boy is a New Orleans sandwich on French Bread split down the middle with a great sauce lettuce, tomatoes and sometime pickles. Filled with roast beef, fried or grilled seafood, ham or sausage. This recipe is simple, but so great especially with Divine Kuzine Remoulade sauce which you can purchase at www.shaysfoodjourney.com. New Orleans is one of my favorite places I love the food and culture such a wonderful place. If you have never been you need to go.
Provided by shaysfoodjourney
Categories < 30 Mins
Time 27m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 257.9, Fat 3.9, SaturatedFat 0.6, Cholesterol 142.9, Sodium 864.1, Carbohydrate 34.6, Fiber 8.9, Sugar 6.8, Protein 23.4
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