Shrimp Poboys With Remoulade Food

SHRIMP PO'BOYS WITH REMOULADE

Steps:

• Prepare 3 bowls for your dredging station.
• In the first bowl, combine the flour with the spices (paprika, cayenne, garlic powder, ground mustard powder, salt, and pepper).
• In the second bowl, combine the milk and the vinegar to create a buttermilk.
• In the third bowl add the cornflake crumbs.
• Dip each shrimp into the flour, toss to coat, then dip into the milk mixture, then coat in the cornflake crumbs.
• Spray the bottom of an air fryer with cooking spray and add a layer of shrimp, spray the tops with more cooking spray.
• Air fry at 400F for 10 minutes, flip them halfway and spray the tops again. You can also do this in a convection oven at 400F using the same method.
• Combine ingredients for the remoulade.
• Add 1 tablespoon of remoulade on each roll.
• Add shredded lettuce, sliced tomato, and the shrimp. Top with remaining remoulade.

SHRIMP AND OYSTER PO'BOYS

Steps:

• Combine the buttermilk and 2 tablespoons hot sauce in a medium bowl. Add the shrimp and oysters and toss to coat. Cover and refrigerate 30 minutes. Meanwhile, make the rémoulade: Combine the mayonnaise, relish, mustard, lemon juice, remaining 2 teaspoons hot sauce, the paprika and garlic powder in a small bowl. Refrigerate until ready to use.
• Fill a heavy-bottomed pot with 2 inches of vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Combine the flour, cornmeal, Cajun seasoning and 1/2 teaspoon each salt and pepper in a shallow baking dish. Remove the shrimp and oysters from the buttermilk one at a time and add to the flour mixture, rolling to fully coat; remove to a plate. Working in 3 batches, add the shrimp and oysters to the hot oil and fry until golden brown, about 3 minutes; return the oil to 350˚ F between batches. Remove to a rack set on a baking sheet. Season lightly with salt.
• Assemble the sandwiches: Spread about 2 tablespoons rémoulade inside the rolls, then add some tomato slices and a handful of shredded lettuce to each. Add the fried shrimp and oysters, then drizzle with more rémoulade. Serve with the lemon wedges.

DEEP-FRIED OYSTER PO' BOY SANDWICHES WITH SPICY REMOULADE SAUCE

Steps:

• Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour, cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix.
• In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
• Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360 degrees F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters.
• To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving.
• Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

SHRIMP PO' BOY WITH HORSERADISH REMOULADE

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.

CRISPY SHRIMP PO' BOY WITH SPICY REMOULADE

Steps:

• Fill a deep-fryer or large Dutch oven with several inches of oil and slowly bring it to 375 degrees F over medium-high heat. Line a sheet pan with paper towels and set aside. Sprinkle the shrimp with the garlic powder, paprika and some salt and pepper.
• Place the flour, egg and panko in separate shallow bowls. Toss the shrimp in the flour, then the egg (allow excess to drip off). Finally, toss the shrimp in the panko.
• Deep fry the shrimp until golden brown, 6 to 8 minutes.
• Remove the shrimp with a slotted spoon and drain on the paper towels.
• Whisk together the mayonnaise, sriracha and capers in a small bowl and season to taste with salt and pepper. Set aside.
• Sprinkle the tomato slices on both sides with salt and pepper.
• Heat a grill pan over medium heat. Brush the inside of the ciabatta rolls with olive oil and sprinkle with salt and pepper. Grill until golden brown, 1 to 2 minutes.
• Spread some spicy remoulade on both sides of the rolls. Place the Muenster on the bottom of the bread.
• Arrange 3 fried shrimp on each sandwich and top each with 2 tomato slices and a small handful of shredded lettuce.
• Top with the tops of the bread. Skewer both end with sandwich picks and slice in half. Serve immediately.

SHRIMP PO'BOYS WITH REMOULADE SAUCE

Steps:

• Make shrimp: Season shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. Whisk together flour and cayenne in a small bowl; season with salt and pepper. Whisk together egg and 2 tablespoons water in a second small bowl. Put the cornmeal in a third small bowl. Set aside.
• Pour peanut oil into a medium saucepan to a depth of about 3 inches. Heat over medium heat until a deep-fry thermometer registers 365 degrees. Working in small batches, dredge shrimp in flour mixture and then egg wash; lightly dip in cornmeal to cover completely.
• In small batches, fry dredged shrimp, turning once, until golden, about 3 minutes total. Transfer with a slotted spoon to paper towels to drain. (Adjust heat between batches as necessary to keep oil at a steady temperature.)
• Make remoulade: Blend yolks, lemon juice, cornichons, capers, herbs, anchovy fillet, 1/4 teaspoon salt, and pepper to taste in a blender until smooth. With blender running, pour in vegetable oil in a slow, steady stream; blend until emulsified.
• Make sandwiches: Spread some of the remoulade on inside of baguette pieces. Line with lettuce, and fill with shrimp.

SHRIMP REMOULADE PO'BOYS

Steps:

• To prepare sauce, combine first 11 ingredients in a medium bowl. Cover and chill.
• Prepare grill.
• Thread shrimp onto 4 (10-inch) skewers.
• Place skewers on a grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done.
• Preheat oven to 350 degrees.
• Hollow out bread halves, leaving a 1-inch thick shell.
• Place bread on a baking sheet; bake at 350 degrees for 5 minutes.
• Place 1/4 cup lettuce, 1/4 cup tomato and 6 shrimp in bottom half of each loaf.
• Spoon 1/4 cup sauce over each sandwich. Cover with top bread halves.

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.

SHRIMP PO'BOY SALAD WITH REMOULADE DRESSING (OR CHICKEN)

Steps:

• To Prepare Remoulade Dressing:.
• Whisk together all ingredients. Cover and chill 30 minutes before serving. Store in an airtight container in refrigerator up to 3 days.
• To Prepare the Shrimp:.
• Toss shrimp with 1 tablespoon olive oil in a medium bowl. Thread shrimp on skewers and sprinkle both sides with Cajun or Creole seasoning.
• Cut romaine lettuce hearts in half lengthwise. Brush cut sides of hearts with remaining 1 1/2 tablespoons olive oil.
• Preheat oven to 375 degrees. Cut baguette into 18 (1/2-inch-thick) slices; place on a baking sheet. Stir together butter and garlic. Brush 1 side of bread with butter mixture. Bake 8 to 10 minutes or until golden.
• Meanwhile, preheat grill to 350 - 400 degrees (medium-high) heat. Grill shrimp, covered with grill lid, 3 to 4 minutes on each side or just until shrimp turn pink. Remove shrimp, and cover with aluminum foil to keep warm. Place romaine, cut sides down, on cooking grate of grill. Grill, covered with grill lid, 2 to 3 minutes or until just wilted and grill marks appear. Grilling is optional, otherwise proceed to next step.
• To Assemble:.
• Place 1 grilled romaine heart half on each of 6 plates. Top with tomato wedges, onion, and shrimp. Drizzle with Remoulade Dressing. Serve with toasted French bread slices.