Fried Shrimp Po Boys Recipes

FRIED SHRIMP PO-BOYS

Steps:

• For the Spicy Remoulade: In a blender, combine the egg, lemon juice, green onions, ketchup, chipotle, garlic, salt and pepper and blend. While the blender is running, slowly add the oil in a steady stream to create an emulsion. Taste for seasoning.
• For the slaw: In a small bowl, whisk together the sugar, mustard and vinegar. Slowly whisk in the oil and season with salt and pepper. In a large bowl, combine the cabbages, carrots and onions. Pour the dressing over the mixture and toss to combine. Season with salt and pepper.
• For the fried shrimp: Preheat oil in fryer to 360 degrees. Season the shrimp with salt and pepper. Season the flour with salt and pepper. Dredge the shrimp in the flour. Make an egg wash with the egg and the water. Dredge the shrimp in the egg wash. Dredge the shrimp in the cornmeal. Fry the shrimp until golden brown. Drain on a paper towel lined plate.
• To assemble: Slice the French bread in half to create 4 sandwiches. Spread some of the remoulade on the bread. Top with the fried shrimp. Place some of the slaw on top.

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.

FRIED SHRIMP PO' BOYS

Steps:

• In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°. In a medium bowl, combine flour, salt, Creole seasoning, and pepper. In a small bowl, whisk together eggs and 1 tablespoon water. In small batches, coat shrimp in egg mixture, and then dredge in flour mixture, coating completely. In batches, fry shrimp until golden brown, 2 to 4 minutes. Remove from oil, and let drain on paper towels. Using a spatula, spread ¼ cup Basic Rémoulade on cut sides of each loaf. Stuff with fried shrimp, and pour an additional ¼ cup Basic Rémoulade over shrimp in each sandwich. Top with lettuce and tomato.
• In a medium bowl, combine all ingredients. Cover and refrigerate until using, up to 3 days.

SHRIMP PO BOYS

Steps:

• In medium bowl, mix Remoulade ingredients until well blended. Set aside.
• Set oven control to broil. In medium bowl, toss Shrimp and Marinade ingredients. Place shrimp on ungreased broiler pan. Broil with tops 4 to 6 inches from heat 4 minutes. Set aside to cool slightly.
• To assemble Po Boys, divide and spread remoulade over cut surfaces of rolls. Layer lettuce, tomato slices, pickles and shrimp in each roll.

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.

QUICK SHRIMP PO'BOYS

Steps:

• Stir together 1/4 cup mayonnaise, 2 teaspoons water, and shrimp. In another bowl, combine 1/2 cup mayonnaise, celery, relish, and lemon juice; season with salt and pepper.
• Heat a heavy pot with 2 inches of oil over medium-high until a deep-fry thermometer reads 375 degrees. Season cornmeal with salt and pepper. Remove shrimp from mayo mixture, letting excess drip off; toss in cornmeal mixture. Working in batches, lift shrimp to let excess cornmeal fall off; add to oil. Fry, stirring occasionally, until golden brown, about 2 minutes a batch. Transfer to a wire rack set over a baking sheet; season with salt. Lightly toast rolls; spread split sides with remoulade. Top with lettuce, tomato, and shrimp; serve with hot sauce and a squeeze of lemon.

FRIED SHRIMP PO'BOYS

Steps:

• Combine shrimp, breadcrumbs, egg, egg yolk, parsley, cracker meal, garlic, and cayenne pepper in processor. Using on/off turns, process until shrimp are finely chopped but not pasty. Form mixture into 24 balls, using 2 tablespoonfuls for each. Roll balls in cracker meal.
• Pour vegetable oil to depth of 3 inches in heavy large pot. Heat oil to 325°F. Working in batches, fry shrimp balls until golden brown, turning occasionally, about 5 minutes. Using slotted spoon, transfer shrimp balls to paper towels and drain.
• Place 3 shrimp balls on bottom half of each roll. Top with tartar sauce, lettuce, and tomato, then roll tops. Serve immediately, passing hot sauce separately.