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.
SHRIMP PO' BOYS
Crispy fried shrimp sandwiches are served piping hot with a spicy and tangy remoulade sauce.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 4
Number Of Ingredients 16
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.
Nutrition Facts : Calories 1257.4 calories, Carbohydrate 127.3 g, Cholesterol 525.5 mg, Fat 50 g, Fiber 5.3 g, Protein 73.2 g, SaturatedFat 13.9 g, Sodium 2640.7 mg, Sugar 5.3 g
POPCORN SHRIMP POPCORN
Wasabi peas add heat to this crunchy, salty snack made with popcorn shrimp, fried ramen and freshly popped popcorn. If you prefer, swap a bag of microwave popcorn for the stovetop popcorn.
Provided by Food Network Kitchen
Time 30m
Yield 16 cups
Number Of Ingredients 5
Steps:
- Heat 2 tablespoons of the oil in a large, heavy-bottomed pot over medium heat until shimmering and almost smoking. Carefully add the popcorn kernels to the pot. Cover the pot with the lid slightly ajar and heat, shaking periodically, until all the kernels have popped. Set the cooked popcorn aside.
- Meanwhile, soak the ramen noodles in warm water until softened, about 4 minutes. Separate the ramen noodles and pat dry. Heat the remaining 3 tablespoons oil in a large skillet over medium heat until shimmering and almost smoking, about 2 minutes. Spread about a third of the ramen noodles in an even layer in the skillet. Fry until the bottom side is crispy, about 3 minutes. Carefully flip the ramen noodles with a spatula and continue to cook until the other side is crispy, another 2 minutes. Transfer the crispy ramen noodles with a slotted spoon to drain on a paper towel-lined plate. Repeat this process 2 more times with the remaining ramen noodles. Break the crispy noodles into small pieces.
- In a large bowl, toss together the popcorn, ramen noodles, popcorn shrimp and wasabi peas. Season to taste with the flavor packets that came with the ramen noodles.
CAJUN POPCORN SHRIMP SANDWICHES
These seafood sammies are a tasty way to get heated up. Simply adjust the seasoning and hot sauce to put some pop in a yummy pita. I even use more hot sauce for dipping. -Kent Whitaker, Rossville, Georgia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine butter, garlic powder and Cajun seasoning. Toss with shrimp. Prepare shrimp according to package directions for baking. , Combine the mayonnaise, pepper sauce, relish and mustard. Spread into warmed pitas. Fill pitas with shrimp, lettuce and tomato slices.
Nutrition Facts : Calories 668 calories, Fat 40g fat (8g saturated fat), Cholesterol 96mg cholesterol, Sodium 1139mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
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POPCORN SHRIMP PO BOYS WITH REMOULADE COLESLAW
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- Add all the sauce ingredients for the sauce into a bow and mix well. Taste to make sure sauce isn't too hot or too mild for your preference. If too hot, add more mayo. If not hot enough, add a little more hot sauce and creole seasoning.
- Toss some of the sauce with your 8 oz of coleslaw. Start with less and add more to your desired level of slaw coverage.
- Add cooked popcorn shrimp and then slaw to bread. Top with a little more sauce if desired and enjoy!
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- In bowl add mayo, ketchup, worcestershire sauce, garlic salt and pepper and whisk together until combined.
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