Cheddar Bacon Shrimp Po Boys Recipes

SHRIMP PO BOY

Steps:

• For the remoulade sauce, combine the lemon juice, mayo, garlic, pepper relish, green onions, mustard, hot sauce, Worcestershire sauce, creole seasoning, salt, and pepper in a bowl and whisk well. Cover with plastic wrap and let it sit in the fridge for 1 hour.
• Combine cornmeal, flour, garlic , garlic & onion powder, cayenne, salt and pepper together in a shallow dish.
• Beat buttermilk and egg in a separate dish.
• Dip the shrimp in the buttermilk mixture first, then let excess drip off. Dredge the shrimp in the flour and cornmeal mixture, shaking off any excess and transferring to a plate. Repeat until all of the shrimp have been coated. Let sit in the fridge for 15 minutes.
• Heat 1-2 inches of oil in a large pan to 350 degrees F.
• Fry the shrimp a few at a time until golden brown and crispy, usually around 3-4 minutes. Remove from the hot oil to a wire rack using a slotted spoon or spatula and repeat until all of the shrimp have been cooked.
• Slice the rolls almost in half horizontally, leaving one side intact to act as a hinge and hold the sandwich together. Heat the butter and garlic in a small bowl in the microwave until melted. Open the bread spread with the garlic butter. Toast on a hot griddle, buttered side down.
• Spread remoulade sauce over both sides of the rolls. Top with lettuce on one side, tomatoes on the other, then shrimp down the middle. Drizzle with additional sauce, then fold over.
• Top with shredded lettuce and sliced tomatoes. Place shrimp down the center of each roll, then drizzle generously with the remoulade sauce. Close the sandwich and serve.

SHRIMP PO'BOY

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' 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.

PO'BOY TACOS

Steps:

• Combine mayonnaise, cocktail sauce and wing sauce; set aside. In another bowl, mash avocado with lime juice until combined; set aside., In a shallow bowl, mix flour, cornmeal and Creole seasoning. Add shrimp, a few pieces at a time, and turn to coat; shake off excess. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 4-6 minutes., Spread avocado mixture over tortillas. Top with shrimp, mayonnaise mixture, tomato and cilantro.

BACON CHEDDAR CHIPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180˚C).
• In a medium-sized mixing bowl, combine cheddar cheese, bacon, chives, salt, and pepper.
• Spoon cheese mixture into a greased mini muffin tin. Press mixture into mini muffin tin.
• Bake for 5-8 minutes or until cheese is melted and edges are slightly brown.
• Cool on cooling rack or paper towel for 10 minutes.
• Enjoy!

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.

CHEDDAR BACON SHRIMP PO BOYS

Steps:

• Preheat oven to 350°F.
• Dip the raw shrimp into the egg and then into the cheddar-bacon cheese mixture.
• Place on a non-stick baking mat, or parchment paper covered cookie sheet. Once all the shrimp are ready to be 'oven-fried', put them in the oven for about 10 minutes, or until cooked through. Cooking time may vary depending on size and thickness of the shrimp. (I used small shrimp.).
• In a small bowl mix together the mayo and the mustard.
• Assemble sandwiches with the oven-fried shrimp, lettuce, tomato slices and mustard-mayo spread.
• Serve Cheddar Bacon Shrimp Po Boys with preferred sides.

SHRIMP PO'BOY

Steps:

• For the sauce: Stir together the mayonnaise, mustard, capers, hot sauce, lemon juice, horseradish, Creole seasoning, Worcestershire sauce, and garlic in a medium bowl until well combined. Set aside.
• For the sandwich: In a large cast iron skillet, heat 1-inch of oil over medium to 375°. Place the buttermilk in a shallow bowl. In another shallow bowl, stir together the cornmeal and Creole seasoning. Working in batches, dip the shrimp in the buttermilk, allowing excess to drip off. Toss the shrimp in the cornmeal, shaking off the excess.
• Working in batches, fry the shrimp until golden brown and crisp, 2 to 3 minutes, turning occasionally. Transfer to a paper towel lined baking sheet to drain. Season to taste with salt.
• Spread the cut-sides of rolls with the sauce. Top with evenly with shredded lettuce, tomato slices, pickles and fried shrimp. Serve with hot sauce and the remaining sauce on the side, if you like.

SHRIMP PO BOY

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.

CAJUN SHRIMP PO' BOYS

Steps:

• Preheat the oven to 350 degrees F.
• Heat 2-inches vegetable oil in a Dutch oven or cast-iron skillet over medium-high heat until the temperature registers 350 degrees F.
• Whisk the flour and Creole seasoning in a shallow bowl. Add the eggs to another shallow bowl and the panko to a third shallow bowl. Dredge the shrimp in the flour, followed by the egg and finally coat with the panko, shaking off any excess in between dredges.
• Working in batches, fry the shrimp until golden brown, 2 1/2 to 3 minutes. Drain the shrimp on paper towel-lined plate and season with salt.
• Add the garlic to the melted butter and brush on the inside of each roll. Toast the rolls in the oven until golden brown and crispy, about 7 minutes.
• Spread the Tartar Sauce on each roll, top with lettuce leaves, tomato slices, 5 fried shrimp and some shredded cabbage.
• Tartar Sauce:.
• In a small bowl, mix together all of the ingredients and season with salt and pepper, to taste.

CHEDDAR-BACON DIP

Steps:

• In a bowl, beat cream cheese and sour cream until smooth. Spread in an ungreased 13x9-in. dish or on a 12-in. plate. Combine onions, tomatoes and green pepper; sprinkle over the cream cheese layer. , Pour taco sauce over the vegetables. Sprinkle with cheddar cheese. Refrigerate. Just before serving, sprinkle with bacon. Serve with chips.