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.
HEARTY ROAST BEEF SANDWICHES WITH HORSERADISH MAYONNAISE
Make and share this Hearty Roast Beef Sandwiches With Horseradish Mayonnaise recipe from Food.com.
Provided by lazyme
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 4 ingredients.
- Spread mixture on cut sides of rolls.
- Arrange roast beef evenly on bottom half of rolls; top with lettuce and tomato, and sprinkle with pepper.
- Add onion, if desired, and cover with tops of rolls.
- Serve immediately or wrap each sandwich in heavy-duty plastic wrap, and refrigerate up to 4 hours.
Nutrition Facts : Calories 358.7, Fat 12.1, SaturatedFat 3.4, Cholesterol 68.2, Sodium 419.6, Carbohydrate 33.6, Fiber 1.8, Sugar 2.5, Protein 28.8
SIMPLE HOT ROAST BEEF SANDWICHES WITH MUSHROOM AU JUS
This is a quick recipe I came up with because we were just craving a French dip style sandwich. The mushrooms could be left out, but they flavor the au jus so much I dont think I could ever leave them out!
Provided by Candace Michelle
Categories Lunch/Snacks
Time 30m
Yield 8 samdwiches, 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, saute mushrooms in olive oil. While they are sauteeing, season with garlic, Mccormick's, salt, and pepper.
- Add beef broth (reserve 1/2 a cup), worcestershire sauce, and onion.
- In a small bowl, mix 1/2 cup beef broth with cornstarch. Add to the mushroom mixture. Bring to a bowl, then reduce heat and let simmer about 5 minutes.
- Add roast beef to mushroom au jus and cover, simmering about 10 minutes.
- Meanwhile, cut your Italian bread into 8 slices. If not already split (sandwich style) go ahead and cut them, so you have 16 total slices of bread.
- Place bread on cookie sheet. On 8 of the slices (bottom slice) place about 4 or 5 pieces of roast beef on each, then spread mushrooms evenly among each sandwich. Top each sandwich with a slice of swiss cheese.
- Place sandwiches in oven and broil just until cheese is melted and bread is a bit toasted, about 5 minutes.
- Serve sandwiches with a side of au jus to dip in!
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