Napa Shrimp Po Boy Sandwiches With Avocado Sauce Recipes

GRILLED SHRIMP AND BLACKENED AVOCADO PO'BOY

Steps:

• For the Smoked Onion Mayo: Soak hickory chips in water. While the chips are soaking toss the onions in 1 teaspoon salt and sugar. Then place the chips in a preheated grill or smoker and hard smoke for 30 minutes. Once onions are smoked, caramelize them over medium-low heat in a large pan with the oil until nice and dark golden brown. Puree caramelized onions with Worcestershire, hot sauce, coriander and remaining 1/2 teaspoon of salt. Then fold onion puree into mayonnaise. Taste for seasoning.
• For the Blackened Avocado: Place a cast-iron pan over high heat. Cut avocados in half and remove stone and then remove the peel. Coat avocado halves in Creole seasoning. Place oil in cast iron pan and then blacken avocados on both sides. Remove from pan, allow to cool slightly, and then dice into 1-inch pieces and lightly toss with vinegar, red onion and tomato.
• For the Po'Boy: Sprinkle the shrimp in Creole seasoning and grill on each side for 1 minute. Cooking time may vary depending on your heat. Divide the shrimp between the bread, add the mayo, avocado, tomato slices and lettuce.

EASY SHRIMP PO' BOY ("DRESSED")

Steps:

• Rinse shrimp and shake off excess water.
• In small batches (7-8 at a time), shake shrimp in flour.
• Wash in beaten eggs, remove excess.
• Coat in cracker crumbs.
• Heat oil (1/2" deep) in skillet to hot -- about 350 degrees.
• Fry shrimp until medium brown -- about 8-10 minutes, turning once halfway. In a deep fryer, cut the time in half.
• While shrimp are frying, spread 1 tbs mayo on both sides of the baguettes.
• Drain shrimp on paper towels.
• Assemble sandwich as follows:.
• On bottom of baguettes, arrange 7 shrimp.
• Cover with lettuce.
• Add 3 slices of tomato.
• Put on the top part of the baguettes and slice in half.
• Serves 4 -- including your 3 new best friends. Enjoy.
• Note about the bread -- Ciabattas LOOK right, but they are too dry. Find a bakery that has subtantial, non-wimpy French baguettes -- about 3" across. Better yet, if you are a baker, make them yourself with square ends. If all you can find is "skinny" baguettes, just make more sandwiches with fewer shrimp.
• Note on Roumalade sauce -- many recipes will call for Roumalade sauce instead of mayo. This is a trendy affectation that ignores the humble beginnings of the po' boy (a free sandwich for striking New Orleans transit workers). If you need a "kick" just add a tablepoon of cayenne (or less) to the flour.

PO BOY BREAD

Steps:

• Mix the poolish ingredients well, cover, and let sit at room temperature for 8 to 9 hours until bubbly, doubled in volume, and sweet smelling.
• This can be used then or refrigerated for up to 3 days.
• Add poolish and all other ingredients except salt to the bowl of a mixer and knead with the dough hook until all dry ingredients are wetted.
• Cover bowl and let sit for 20 minutes.
• Add salt and knead for 8 to 10 minuts until smooth.
• Tip out onto lightly floured counter and stretch the doughn into a rectangle. Fold the dough letter-style, top downward, bottom upward, and sides inward until a packet is formed.
• Place in straight sided clear container sprayed with oil, cover and let rest at room temperature until doubled in volume (about 1 1/2 hours).
• Divide into 4 pieces. Roll into baguettes about 16 inches long.
• Place on a floured cloth with folds to support the baguettes. Cover with sprayed plastic film.
• Let rise for 45 minutes to 1 hour as oven heats to 400F with steam pan (skillets work well with water added just before baking).
• Score and bake in steam for 10 minutes. Remove pan, rotate loaves, and bake for 8 more minutes until 205F internally.
• Remove to a cooling rack and allow to cool for 20 minutes before slicing.

PO' BOY REMOULADE SAUCE

Steps:

• Mix mayonnaise, mustard, ketchup, chives, parsley, garlic, Worcestershire sauce, lemon juice, paprika, cayenne, salt, and pepper together until well combined.