SHRIMP PO'BOYS WITH REMOULADE
A po'boy is a classic sandwich from Louisiana which typically features fried shrimp, lettuce, tomato and a zesty remoulade on a roll. This is my lightened-up version, which features air-fried crispy shrimp, but all the same fixin's. You'll never believe this dish is lightened up, and it's a total flavor explosion! Impress your family with these easy to make and delicious shrimp po'boys with remoulade.
Provided by Stephanie
Categories dinner lunch Main Course
Number Of Ingredients 24
Steps:
- Prepare 3 bowls for your dredging station.
- In the first bowl, combine the flour with the spices (paprika, cayenne, garlic powder, ground mustard powder, salt, and pepper).
- In the second bowl, combine the milk and the vinegar to create a buttermilk.
- In the third bowl add the cornflake crumbs.
- Dip each shrimp into the flour, toss to coat, then dip into the milk mixture, then coat in the cornflake crumbs.
- Spray the bottom of an air fryer with cooking spray and add a layer of shrimp, spray the tops with more cooking spray.
- Air fry at 400F for 10 minutes, flip them halfway and spray the tops again. You can also do this in a convection oven at 400F using the same method.
- Combine ingredients for the remoulade.
- Add 1 tablespoon of remoulade on each roll.
- Add shredded lettuce, sliced tomato, and the shrimp. Top with remaining remoulade.
Nutrition Facts : ServingSize 1 sandwich (4-5 shrimp, lettuce, tomato, bun, and 2 tbsp remoulade), Calories 488 kcal, Carbohydrate 69 g, Protein 36 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 291 mg, Sodium 1723 mg, Fiber 4 g, Sugar 13 g
FRIED GREEN TOMATOES WITH SHRIMP REMOULADE
Provided by Bobby Flay
Time 1h35m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the remoulade: Whisk together the mustard, horseradish, paprika, yolk, lemon juice and zest and some salt and black pepper in a medium bowl. Gradually add the oil in a slow, steady stream while whisking constantly, until all the oil is incorporated and emulsified. Stir in the celery, onions, ketchup, vinegar, parsley, Worcestershire, garlic and hot sauce to taste. Cover with plastic wrap, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
- For the fried green tomatoes: Put the cornmeal in a large shallow bowl and sprinkle with salt and pepper. Season the tomatoes with salt and pepper on both sides. Dredge the tomatoes in the cornmeal on both sides and tap off excess.
- Heat 1/2 cup of the oil in a large saute pan over medium heat until it begins to shimmer. Fry half of the tomatoes until golden brown on both sides and just cooked through, about 1 minute 30 seconds per side. Transfer with a slotted spatula to a baking sheet lined with paper towels. Season with salt and repeat with the remaining tomatoes and oil.
- For the shrimp: Combine the celery seeds, garlic powder, onion powder, paprika, salt and pepper in a mortar and pestle and crush into a somewhat fine powder. Toss the shrimp with the spice mixture.
- Heat 2 tablespoons of the oil in a large saute pan over high heat until it begins to shimmer. Add the shrimp and cook until crusty and just cooked through, about 3 minutes (do this in batches if necessary with more oil; the shrimp should be in a single layer).
- For assembly: Toss lettuce with a few tablespoons of the remoulade and season with salt and pepper. Divide the lettuce among the tomatoes and top each tomato with 3 shrimp. Drizzle with more of the remoulade. Garnish with parsley leaves.
FRIED GREEN TOMATO AND SHRIMP REMOULADE PO BOY
Time 16m
Yield 4
Number Of Ingredients 7
Steps:
- Toss the shrimp in the oil and creole seasoning to coat.
- Saute in a pan until cooked, about 2-3 minutes per side.
- Assemble the sandwiches and enjoy!
GRILLED SHRIMP PO' BOY WITH PICKLED GREEN TOMATOES
I love a shrimp po'boy. For this version, instead of frying the shrimp, I thought it would be nice to lighten things up and grill them instead. The natural sweetness of the Carolina shrimp really comes through when it's paired with the pickled green tomatoes and tangy aioli.
Provided by Kardea Brown
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the quick pickled green tomatoes: Combine the vinegar, sugar, pickling spices and 1 cup water in a small saucepan. Bring to a boil and cook until the sugar dissolves, about 3 minutes. Keep warm.
- Place the tomatoes in a 1-quart sterilized glass jar. Pour the vinegar mixture over the tomatoes and seal the lid. Refrigerate until ready to serve. (These can be enjoyed right away but are best refrigerated overnight.)
- For the spicy lemon-dill aioli: Stir together the mayonnaise, onion, House Seasoning, dill, lemon zest and juice, hot sauce and sugar in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
- For the grilled shrimp: Preheat a grill or grill pan to medium-high heat.
- Sprinkle the shrimp with the House Seasoning. Grill until the shrimp are cooked through, 1 to 2 minutes on each side.
- To serve, spread the desired amount of spicy lemon-dill aioli on the rolls. Top evenly with the grilled shrimp, shredded lettuce and coarsely chopped pickled green tomatoes.
- Stir together all the garlic and onion powder, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
KIKKOMAN'S SHRIMP PO'BOYS
This is a recipe from the Kikkoman's Kitchen that I have been wanting to try for awhile. I didn't have the Ponzu Lime Sauce for the remoulade so I improvised and made my own with soy sauce, rice vinegar, water, sugar, and True Lime (dried lime crystals). We added sliced tomatoes and passed the bottle of tabasco around the table. These spicy and crunchy shrimp sandwiches were a huge hit.
Provided by Chef Petunia
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 1. 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.
- 2. Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.
Nutrition Facts : Calories 844, Fat 32, SaturatedFat 11.2, Cholesterol 463.7, Sodium 2264, Carbohydrate 87.2, Fiber 4.7, Sugar 6.4, Protein 49.3
SHRIMP PO'BOYS
No visit to the Gulf Coast would be complete without a po'boy. These humble sandwiches, filled with meat or fried seafood, have evolved from a workingman's lunch to signature local cuisine. Between trips, it's a cinch to bring the bayou to your own kitchen.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 15m
Number Of Ingredients 10
Steps:
- Stir together mayonnaise, cornichons, and 1/4 to 1/2 teaspoon cayenne. On a plate, combine 1/2 teaspoon cayenne, cornmeal, and salt. In a medium skillet, heat oil over medium-high until it registers 350 degrees on a deep-fat thermometer. Coat shrimp in cornmeal mixture, shake off excess, and carefully add to hot oil in batches. Cook until golden, 2 to 3 minutes. Remove shrimp with a slotted spoon and transfer to paper towels to drain.
- Spread sauce in rolls and fill with tomato, lettuce, and shrimp.
Nutrition Facts : Calories 580 g, Fat 26 g, Fiber 6 g, Protein 36 g, SaturatedFat 5 g
SHRIMP PO'BOYS WITH REMOULADE SAUCE
With its tangy remoulade sauce, a cornmeal-crusted shrimp po'boy is a taste rightout of Louisiana's French Quarter.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Yield Makes 4
Number Of Ingredients 18
Steps:
- Make shrimp: Season shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside. Whisk together flour and cayenne in a small bowl; season with salt and pepper. Whisk together egg and 2 tablespoons water in a second small bowl. Put the cornmeal in a third small bowl. Set aside.
- Pour peanut oil into a medium saucepan to a depth of about 3 inches. Heat over medium heat until a deep-fry thermometer registers 365 degrees. Working in small batches, dredge shrimp in flour mixture and then egg wash; lightly dip in cornmeal to cover completely.
- In small batches, fry dredged shrimp, turning once, until golden, about 3 minutes total. Transfer with a slotted spoon to paper towels to drain. (Adjust heat between batches as necessary to keep oil at a steady temperature.)
- Make remoulade: Blend yolks, lemon juice, cornichons, capers, herbs, anchovy fillet, 1/4 teaspoon salt, and pepper to taste in a blender until smooth. With blender running, pour in vegetable oil in a slow, steady stream; blend until emulsified.
- Make sandwiches: Spread some of the remoulade on inside of baguette pieces. Line with lettuce, and fill with shrimp.
PO' BOY REMOULADE SAUCE
This sauce is perfect for any seafood dish. Excellent for shrimp po' boys. Serve with fried shrimp on a toasted hoagie roll with shredded lettuce and tomato.
Provided by Christina Tabaretti
Categories Sauces
Time 10m
Yield 10
Number Of Ingredients 11
Steps:
- Mix mayonnaise, mustard, ketchup, chives, parsley, garlic, Worcestershire sauce, lemon juice, paprika, cayenne, salt, and pepper together until well combined.
Nutrition Facts : Calories 87 calories, Carbohydrate 1.6 g, Cholesterol 4.2 mg, Fat 9 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.4 g, Sodium 157.3 mg, Sugar 0.8 g
SHRIMP REMOULADE PO'BOYS
Make and share this Shrimp Remoulade Po'boys recipe from Food.com.
Provided by rickoholic83
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- To prepare sauce, combine first 11 ingredients in a medium bowl. Cover and chill.
- Prepare grill.
- Thread shrimp onto 4 (10-inch) skewers.
- Place skewers on a grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done.
- Preheat oven to 350 degrees.
- Hollow out bread halves, leaving a 1-inch thick shell.
- Place bread on a baking sheet; bake at 350 degrees for 5 minutes.
- Place 1/4 cup lettuce, 1/4 cup tomato and 6 shrimp in bottom half of each loaf.
- Spoon 1/4 cup sauce over each sandwich. Cover with top bread halves.
Nutrition Facts : Calories 304.6, Fat 8.3, SaturatedFat 1.4, Cholesterol 52.4, Sodium 822, Carbohydrate 44.6, Fiber 2.7, Sugar 6.8, Protein 13.5
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