Monday, March 17, 2014

Shrimp Po Boys

Seafood po boys are just ridiculously delicious, so I decided I had to make one. The bread typically used has a slightly softer crust than the baguette I used, but being far away from Louisiana I had to make do with what I had (and with a seriously good baguette from a local bakery, I can’t complain too much). Remoulade adapted from:

Shrimp: (for 1 sandwich)
6-8 jumbo shrimp
1 cup water
3 tbsp salt
1 tbsp sugar
1 egg + 1 tbsp water
Panko Bread Crumbs
Canola/Vegetable Oil

I bought my shrimp whole, so the first step was to devein and deshell: hold the shrimp in your hand, belly side up with the tails facing your fingers and take a paring knife underneath the tail section and run it down the center of the shrimp. Peel back the shell, and remove the blue vein from the center of the shrimp.

Once your shrimp is prepped, mix 1 cup of water, 3 tbsp salt, and 1 tbsp of sugar in a bowl and add the shrimp. Brine for 20 minutes.

Set up a dredging station: 1 container with flour, 1 with a beaten egg + 1 tbsp of water, and 1 container with panko breadcrumbs.

Remove the shrimp from the brine and bread them by dredging first in the flour, then the egg wash, and then the panko. Repeat for remaining shrimp.

In a medium pan add enough canola oil to cover the shrimp. Heat the oil to 350°F. Add the shrimp and fry for 4 minutes. Remove to a paper towel lined plate.

1 cup mayonnaise
3 tablespoons Dijon mustard
1 tbsp paprika
2 teaspoons Cajun seasoning
2 teaspoons pickle juice
1 tablespoon chopped pickes
2 teaspoons hot sauce
½ teaspoon garlic powder

Mix everything in a bowl. Makes approximately 1 ¼ cup.

To Finish:
Butter Lettuce
Tomato slices
Fried Shrimp
Lemon slices (optional)

Cut the baguette in half and smear some remoulade on the bottom. Add lettuce, tomato and shrimp. Serve with lemon slices (optional).


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