Nashville Hot Shrimp Po Boy Recipes
NASHVILLE HOT SHRIMP PO' BOY RECIPE
This Nashville Hot Shrimp Po'Boy is a fun seafood twist on the popular Nashville Hot Chicken.
Provided by Jessica Pinney
Categories Entree
Time 24m
Yield 4
Number Of Ingredients 19
Steps:
- Get two bowls. In one bowl, mix together the milk, eggs, and hot sauce. In the other bowl, mix together the flour and salt.
- Heat up the oil in your deep fryer, or in a cast iron skillet to 325 degrees F.
- Take each shrimp and dredge it in the flour, then dip in the milk/egg mixture, and back into the flour again. Shake off the excess in between each step.
- Fry shrimp in batches (I could fit 4-5 at a time in my small fryer), for about 4 minutes. Move to a wire rack.
- To make the Nashville Hot glaze, heat up the butter until melted (I just use the microwave). Add the cayenne, brown sugar, salt, pepper, paprika, and garlic powder.
- Brush over each side of the fried shrimp.
- To assemble to Po Boy, fill french roll with lettuce and sliced tomato. Top with Nashville hot shrimp and sliced pickles. Top with tartar sauce, if you please.
Nutrition Facts : Calories 550 calories
SHRIMP PO'BOY
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
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.
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