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.
CAJUN TURKEY PO'BOY
Leave the shrimp in the gulf and whip up a delicious Cajun Turkey Po' Boy. We've made this classic Cajun po' boy with turkey breast instead-and it's mighty tasty, indeed!
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mix first 5 ingredients until blended; spread onto cut sides of baguette.
- Fill with remaining ingredients; cut into 4 pieces to serve.
Nutrition Facts : Calories 410, Fat 18 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 1210 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 17 g
CAJUN SHRIMP PO' BOYS
Provided by Kelsey Nixon
Time 50m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F.
- Heat 2-inches vegetable oil in a Dutch oven or cast-iron skillet over medium-high heat until the temperature registers 350 degrees F.
- Whisk the flour and Creole seasoning in a shallow bowl. Add the eggs to another shallow bowl and the panko to a third shallow bowl. Dredge the shrimp in the flour, followed by the egg and finally coat with the panko, shaking off any excess in between dredges.
- Working in batches, fry the shrimp until golden brown, 2 1/2 to 3 minutes. Drain the shrimp on paper towel- lined plate and season with salt.
- Add the garlic to the melted butter and brush on the inside of each roll. Toast the rolls in the oven until golden brown and crispy, about 7 minutes.
- Spread the Tartar Sauce on each roll, top with lettuce leaves, tomato slices, 5 fried shrimp and some shredded cabbage.
- In a small bowl, mix together all of the ingredients and season with salt and pepper, to taste.;
FRIED FISH PO' BOYS WITH CAJUN FRENCH FRIES
In Southern culture, you have to know how to fry seafood. It doesn't matter if it's fish, oysters or shrimp-you have to be able to fry one of them. One of the best ways to enjoy fried seafood in Cajun cuisine is on a dressed po'boy with a side of fries. We're going to twice-cook these French fries before tossing them in a zesty seasoning.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 200 degrees F. Heat the oil in a large, deep heavy-bottomed skillet or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Line 2 baking sheets with paper towels.
- For the fried fish po' boys: If using skin-on fish fillets, remove the skin, then cut into 4 equal pieces. Season each side of the 4 fillets with 1 teaspoon Creole seasoning. Whisk together the eggs, milk and 2 teaspoons of the Creole seasoning in a large shallow bowl, baking dish or cake pan. Whisk together the flour and the remaining 1 tablespoon of the Creole seasoning in a second large shallow bowl, baking dish or cake pan.
- Dip 2 fillets in the egg mixture and carefully shake off any excess. Dip the fillets in the flour mixture and shake off any excess. Fry the fillets, flipping halfway through, until golden brown, 3 to 4 minutes depending on the thickness of your fish. Transfer the fish to the second prepared baking sheet and keep warm in the oven until ready to serve. Bring the oil back to 350 degrees F, then repeat with the remaining 2 fillets.
- For the Cajun French fries: Cut the potatoes into 1 1/2-inch sticks and transfer to a large bowl of cold water. Stir until the water is cloudy. Drain the potatoes, transfer to one of the prepared baking sheets, top with paper towels, press down to blot and let sit until the potatoes are dry, 1 to 2 minutes.
- Working in batches, gently add some potatoes to the hot oil, carefully shaking the skillet if needed to make sure the potatoes are completely covered with the oil. Fry until pale golden, about 2 minutes. Transfer the fries with a spider to the same baking sheet. Bring the oil back to 350 degrees F between batches.
- Increase the temperature of the oil to 400 degrees F. Working in batches, add the fries and cook until golden brown, about 3 minutes. Transfer to the same baking sheet, sprinkle the Creole seasoning over top and toss with tongs.
- To assemble the po' boys: Evenly spread 1/4 cup mayonnaise on each baguette half. Place 1 cup lettuce, 1/4 cup pickles, half of the tomatoes, 2 fried fish fillets and hot sauce on the bottom half. Add some fries if desired, then add the top half. Repeat with the remaining baguette, lettuce, pickles, tomatoes, fried fish fillets and hot sauce.
- For the Creole mayo: Stir together the mayonnaise, Creole seasoning and hot sauce in a small bowl. Serve with the po' boys and Cajun French fries.
CREOLE-SPICED SHRIMP PO'BOYS
My father is Cajun, and I grew up eating Cajun food. This easy recipe makes me think of happy childhood memories. Sometimes I use oysters or crawfish instead of-or in addition to-the shrimp. -Stacey Johnson, Bonney Lake, Washington
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 sandwiches (1 cup sauce).
Number Of Ingredients 13
Steps:
- In a small bowl, mix the mayonnaise, ketchup, horseradish and pepper sauce. Cover and chill until serving., In an electric skillet, heat 1/2 in. oil to 375°. In a large shallow dish, combine the flour, cornmeal, Creole seasoning and salt., Add shrimp, a few at a time; toss to coat. Fry shrimp in oil for 2-3 minutes on each side or until golden brown. Drain on paper towels., Spread rolls with some of the sauce. Layer bottoms with lettuce, shrimp and tomatoes; replace tops. Serve with remaining sauce.
Nutrition Facts : Calories 847 calories, Fat 49g fat (6g saturated fat), Cholesterol 153mg cholesterol, Sodium 1889mg sodium, Carbohydrate 71g carbohydrate (12g sugars, Fiber 5g fiber), Protein 29g protein.
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