Succulent Shrimp Poboy Recipes

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.

SIMPLY SUCCULENT SHRIMP

Steps:

• In a large skillet over medium heat, bring chicken broth to a simmer and add prawns; cook until pink. Add red pepper flakes to taste.
• In a microwave-safe bowl, combine butter and garlic; heat until completely melted.
• Place prawns on a platter with separate cups of garlic butter for dipping; serve.

SHRIMP PO'BOYS

Steps:

• Preheat 1-inch of oil in a deep skillet over medium to medium-high heat.
• Beat egg and milk together. Pull tails off shrimp. Salt shrimp then soak in milk batter. Before you begin breading the shrimp, cover a plate with plastic wrap for easy clean up then mix together the flour, cornmeal or bread crumbs and seafood seasoning on the plate. Using tongs, remove a few shrimp at a time and coat in breading. Add breaded shrimp to the hot oil and fry them 5 to 6 minutes or until firm and deeply golden all over.
• Pile lettuce and tomato on rolls and top with shrimp, douse the shrimp with a little lemon juice. Mix relish, mustard and hot sauce and dot the roll tops with spoonfuls of the sauce before setting into place.

SUCCULENT GARLIC SHRIMP

Steps:

• In a medium bowl, combine salt, pepper, lemon juice, garlic, and mayonnaise; stir until well blended; place shrimp in a large resealable plastic bag, pour marinade over shrimp and close bag; marinate in the refrigerate several hours or overnight; remove from refrigerator; drain, reserving marinade in a bowl.
• Preheat oven to 400F; in a medium bowl, combine bread crumbs, basil, and dill; coat each shrimp with crumbs and place in a single layer in a large shallow baking dish.
• To remaining marinade, add butter and olive oil; pour over shrimp.
• Bake for 8 to 10 minutes or until opaque in center (cut to test); remove from oven; serve with plenty of crusty bread for the sauce.

SIMPLE SUCCULENT SHRIMP SCAMPI

Steps:

• First, Peel shrimp and devein if desired.
• Then, saute garlic in olive oil for about 1 to 2 minutes.
• Next, add the butter and shrimp.
• Cook until shrimp are somewhat pink.
• Finally, stir in wine and red pepper.
• Reduce heat and allow shrimp fully cook.
• When finished, sprinkle with parsley and serve over pasta or rice.
• A few notes: Many of the ingredients can be altered to your own taste.
• I recommend the following: 1/4 tsp of crushed red pepper1/4 cup of FRESH or 1/8 cup of dried parsley.
• add more butter if you'd like.
• serve over angel hair pasta.

SHRIMP PO'BOY

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.

~ SUCCULENT SHRIMP PO'BOY ~

Steps:

• 1. Mix sauce ingredients, cover and refrigerate until ready to use.
• 2. Mix egg with milk in a dish and have a dish ready with flour and Cajun seasoning for dredging shrimp.
• 3. In a deep pan, heat 2 - 3 inches of oil to 350 degree F. In a medium bowl, mix spices together then toss with the shrimp to coat.
• 4. When oil is hot, working in batches, dip 6 - 7 shrimp one at a time in egg mixture then dredge in seasoned flour, carefully place shrimp one at a time into the hot oil. Cook each batch until golden.
• 5. Place cooked shrimp on paper towels to drain and sprinkle with a little salt while hot. Repeat shrimp until all are cooked.
• 6. Assemble your sandwich. Spread the mayonnaise mixture on both sides of the roll. Place a layer of lettuce on the bottom half. Add desired shrimp. Add tomato and onion if desired.
• 7. Dig in while hot...so darn good!