Stans Place Shrimp Po Boy Recipes

STAN'S PLACE SHRIMP PO BOY

Steps:

• Take the ingredients for the Remoulade Sauce: Mayonnaise, horseradish, pickled relish, salt, white pepper, garlic powder, paprika,lemon juice.
• Combine all ingredients in a large bowl and whisk until combined. Refrigerate.
• Clean and devein 6-8 medium shrimp. Prepare 3 bowls. Add salt, pepper, and all other spices to the flour. Divide the flour between the first two bowls. Combine and beat the egg and milk in the third bowl. Arrange the bowls so you have flour, egg wash, and flour.
• Heat the oil until a drop of flour placed in the pan dances around. Working left to right and starting with the left hand, coat the shrimp with flour from the first bowl and place into the egg wash. Using the right hand, remove the shrimp from the egg wash and place in the last bowl of flour. Coat evenly and carefully place into oil. Cook until browned on both sides.
• Serve with remoulade sauce on Ciabatta bread "dressed" with lettuce and tomato.

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.

SHRIMP PO'BOY

Steps:

• Whisk first 8 ingredients in a small bowl to blend.
• Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°.
• Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.
• Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
• Open rolls and spread cut sides with rémoulade. Top with lettuce, tomato, pickles, and shrimp. Serve with hot sauce, if desired.

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.

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.