American Kitchen Classic Shrimp Po Boy Recipes

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SHRIMP PO'BOY



Shrimp Po'Boy image

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

1 cup all-purpose flour
3/4 cup cornmeal
1 tablespoon salt-free Cajun seasoning
Kosher salt and freshly ground pepper
1 1/2 cups whole milk
1 teaspoon hot sauce (preferably Louisiana-style)
1 pound medium shrimp, peeled, deveined and patted dry
Vegetable oil, for frying
1/2 cup mayonnaise
2 tablespoons minced dill pickles
2 tablespoons minced shallot or sweet onion
2 teaspoons hot sauce (preferably Louisiana- style), plus more for serving
Kosher salt and freshly ground pepper
4 French-bread rolls, split
Shredded lettuce and sliced tomatoes, for serving

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.

AMERICAN KITCHEN CLASSIC SHRIMP PO' BOY



American Kitchen Classic Shrimp Po' Boy image

A Po' Boy is a traditional submarine sandwich from Louisiana. It almost always consists of a meat, usually roast meat or fried seafood, served on baguette-like New Orleans French bread, known for its crisp crust yet fluffy center. The name "po-boy" is, of course, a shortened version of "poor boy." The name stems from the fact that a po-boy used to be a very inexpensive way to get a very solid meal. Po' boys are made at home, sold pre-packaged in convenience stores, available at deli counters and make up a sizable percentage of the menu options at most neighborhood restaurants. Shrimp Po' boys can come dressed, such as this recipe is or just butter on the bread or with butter and ketchup, all made you way.

Provided by Member 610488

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

vegetable oil, for deep-frying
4 French rolls, split and opened leaving one side attached
4 tablespoons butter, melted
1 teaspoon garlic, minced
pre-made remoulade sauce
3 eggs, beaten
2 tablespoons creole seasoning
3/4 cup flour
2 cups breadcrumbs (Kikkoman Panko style)
2 lbs jumbo shrimp, peeled and deveined
2 cups lettuce, shredded
1/2 cup mayonnaise
2 tablespoons soy sauce (Kikkoman Ponzu Sauce)
1 tablespoon prepared horseradish
1 tablespoon pickle relish
1 teaspoon garlic, minced
1/2 teaspoon cayenne pepper

Steps:

  • Combine remoulade sauce and chill.
  • Combine butter and garlic; brush on rolls and toast in the oven until lightly browned.
  • Heat oil to 360 degrees F in deep fryer or heavy 2-quart saucepan. Mix flour and Creole seasoning.
  • Bread shrimp by dipping first into flour mixture, then into egg mixture; roll in panko. In batches, fry shrimp in hot oil until golden brown.
  • Spread remoulade sauce on rolls; top with shrimp and lettuce.

Nutrition Facts : Calories 852.6, Fat 32, SaturatedFat 11.2, Cholesterol 463.7, Sodium 2787, Carbohydrate 88.5, Fiber 4.8, Sugar 7.3, Protein 50.2

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