Shrimp Poboy Food

SHRIMP PO'BOYS

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.

SHRIMP PO' BOYS

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.

GRILLED SHRIMP PO' BOY

Steps:

• Arrange about 4 shrimp on each skewer and add to a 13 by 9-inch casserole dish.
• Add the olive oil, garlic, lemon juice, smoked paprika, cayenne, Worcestershire, hot sauce, salt and pepper, to taste, to a measuring cup. Whisk well and pour over the shrimp in the casserole. Cover the dish and let the shrimp marinate in refrigerator for 20 minutes.
• Preheat the grill to medium-high heat.
• Grill the shrimp skewers over medium-high heat for about 4 minutes total, flipping once halfway through. Add the baguette to the grill and toast.
• Remove the shrimp from the grill and add to the butter sauce, discarding the skewers. Toss to coat the shrimp in the Butter Sauce.
• Spread both sides of bread with the Sweet Pickle Mayonnaise and top evenly with the shrimp, shredded lettuce and sliced tomatoes. Slice the baguette in fourths, if desired, and serve immediately.
• Melt the butter in a small saucepan on the grill grates. Add the lemon juice, hot sauce and Worcestershire. Stir together with a wooden spoon until well mixed. Remove from heat and set aside.
• Add all the ingredients to a bowl and mix well. Cover and refrigerate until needed.

BBQ SHRIMP PO-BOY

Steps:

• Heat the oven to 350 degrees F. Place the bread on a rimmed baking sheet in the oven to warm and crisp while you prepare the shrimp.
• Melt the butter in a 12-inch skillet over medium-high heat. Reduce the heat to medium low and add the lemon juice and sliced lemon peel, the Worcestershire sauce, garlic, bay leaves, paprika and cayenne. Season with salt and pepper. Stir and simmer for about 5 minutes to marry and blend the flavors, being very careful not to let the garlic brown.
• Add the shrimp and increase the heat to medium. Cook, turning the shrimp with tongs, until all the shrimp begin to turn pink, about 3 minutes. Remove the skillet from the heat and cover. Let the shrimp remain in the sauce for an additional 5 minutes or so to absorb the flavors and to finish cooking. Discard the bay leaf. Taste and adjust the seasoning with salt and pepper.
• Spoon the shrimp into the split toasted rolls and laissez le bon temps rouler!

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' BOYS

Steps:

• In a small bowl, combine the mayonnaise, onion and pickles; set aside. For batter, combine flour and salt in a bowl. Add the egg yolks, milk and oil; beat until smooth. , In a small bowl, beat egg whites until stiff peaks form; fold in batter., Wrap sandwich rolls in foil. Bake at 350° for 10 minutes or until warmed. Meanwhile, in a large skillet or deep-fat fryer, heat 1/2 in. of oil to 375°. Dip shrimp in batter; fry for 2-3 minutes on each side or until golden brown. Drain on paper towels; sprinkle with cayenne, Spread mayonnaise mixture over rolls; top with lettuce, tomato slices and shrimp.

SHRIMP PO'BOY

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.

STAN'S PLACE SHRIMP PO BOY

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.

SHRIMP PO'BOY WITH REMOULADE SAUCE

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.

EASY SHRIMP PO' BOY ("DRESSED")

Steps:

• Rinse shrimp and shake off excess water.
• In small batches (7-8 at a time), shake shrimp in flour.
• Wash in beaten eggs, remove excess.
• Coat in cracker crumbs.
• Heat oil (1/2" deep) in skillet to hot -- about 350 degrees.
• Fry shrimp until medium brown -- about 8-10 minutes, turning once halfway. In a deep fryer, cut the time in half.
• While shrimp are frying, spread 1 tbs mayo on both sides of the baguettes.
• Drain shrimp on paper towels.
• Assemble sandwich as follows:.
• On bottom of baguettes, arrange 7 shrimp.
• Cover with lettuce.
• Add 3 slices of tomato.
• Put on the top part of the baguettes and slice in half.
• Serves 4 -- including your 3 new best friends. Enjoy.
• Note about the bread -- Ciabattas LOOK right, but they are too dry. Find a bakery that has subtantial, non-wimpy French baguettes -- about 3" across. Better yet, if you are a baker, make them yourself with square ends. If all you can find is "skinny" baguettes, just make more sandwiches with fewer shrimp.
• Note on Roumalade sauce -- many recipes will call for Roumalade sauce instead of mayo. This is a trendy affectation that ignores the humble beginnings of the po' boy (a free sandwich for striking New Orleans transit workers). If you need a "kick" just add a tablepoon of cayenne (or less) to the flour.

SHRIMP PO BOY SANDWICH

Steps:

• Prepare the shrimp according to package directions.
• Place shrimp on the hoagie rolls and top with lettuce, tomato, mayonnaise, tartar or your favorite sauce.