Pow Pow Fried Shrimp Recipe 45

Steps:

• INSTRUCTIONS: Make the Sauce: In a small bowl whisk the sauce ingredients together. Cover and refrigerate. Set up the dredging station: Add the cornstarch to a shallow bowl or plate and beat the eggs together in another. In a separate, wide shallow bowl or plate whisk together the flour, panko, salt, pepper and all the spices. Bread the shrimp: One at a time coat the shrimp with the cornstarch then dip in the egg allowing excess to drip off then coat with the bread crumb mixture patting on with your hands if needed. Set them on a platter or cutting board and refrigerate 20 minutes. To Cook: Heat 1 - 2 inches of oil in a Dutch oven or in a big heavy-bottomed saucepan to 350 degrees F. Fry the shrimp in batches for 3 to 4 minutes or until golden brown. Drain on a wire rack or paper-towel lined plate. When all of the shrimp are fried add set the greens on a platter, top with the shrimp and drizzle with the sauce or serve it on the side for dipping. Garnish with green onions.

Steps:

• For the Spicy Remoulade: In a blender, combine the egg, lemon juice, green onions, ketchup, chipotle, garlic, salt and pepper and blend. While the blender is running, slowly add the oil in a steady stream to create an emulsion. Taste for seasoning.
• For the slaw: In a small bowl, whisk together the sugar, mustard and vinegar. Slowly whisk in the oil and season with salt and pepper. In a large bowl, combine the cabbages, carrots and onions. Pour the dressing over the mixture and toss to combine. Season with salt and pepper.
• For the fried shrimp: Preheat oil in fryer to 360 degrees. Season the shrimp with salt and pepper. Season the flour with salt and pepper. Dredge the shrimp in the flour. Make an egg wash with the egg and the water. Dredge the shrimp in the egg wash. Dredge the shrimp in the cornmeal. Fry the shrimp until golden brown. Drain on a paper towel lined plate.
• To assemble: Slice the French bread in half to create 4 sandwiches. Spread some of the remoulade on the bread. Top with the fried shrimp. Place some of the slaw on top.

Steps:

• Combine the cornstarch and flour in one bowl, then beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the panko and seasoned breadcrumbs. Bread the shrimp by dipping them first in the flour mix, then the egg wash, then the breadcrumbs.
• Heat about 1/2 inch of oil in a nonstick skillet over medium heat to 350 degrees F.
• Fry the shrimp in batches until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate and season with salt and pepper. Serve with Cocktail Sauce.
• Stir together the ketchup and horseradish in a bowl. Chill until ready to serve.

Steps:

• Melt 6 tablespoons butter in a skillet over high heat. Add shrimp; cook and stir until browned, about 2 minutes. Reduce heat to medium-low. Season shrimp with 1 1/2 teaspoon lemon juice, garlic salt, salt, and pepper; cook for 1 minute. Serve with remaining 2 tablespoons butter and 1 1/2 teaspoon lemon juice.

Steps:

• In a medium size mixing bowl combine shrimp, salt and pepper; stir.
• Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden.

Steps:

• Rinse shrimp and shake off excess water.
• In small batches (7-8 at a time), shake shrimp in flour.
• Wash in beaten eggs, remove excess.
• Coat in cracker crumbs.
• Heat oil (1/2" deep) in skillet to hot -- about 350 degrees.
• Fry shrimp until medium brown -- about 8-10 minutes, turning once halfway. In a deep fryer, cut the time in half.
• While shrimp are frying, spread 1 tbs mayo on both sides of the baguettes.
• Drain shrimp on paper towels.
• Assemble sandwich as follows:.
• On bottom of baguettes, arrange 7 shrimp.
• Cover with lettuce.
• Add 3 slices of tomato.
• Put on the top part of the baguettes and slice in half.
• Serves 4 -- including your 3 new best friends. Enjoy.
• Note about the bread -- Ciabattas LOOK right, but they are too dry. Find a bakery that has subtantial, non-wimpy French baguettes -- about 3" across. Better yet, if you are a baker, make them yourself with square ends. If all you can find is "skinny" baguettes, just make more sandwiches with fewer shrimp.
• Note on Roumalade sauce -- many recipes will call for Roumalade sauce instead of mayo. This is a trendy affectation that ignores the humble beginnings of the po' boy (a free sandwich for striking New Orleans transit workers). If you need a "kick" just add a tablepoon of cayenne (or less) to the flour.

Steps:

• Preheat oil to 350 degrees.
• Combine 1/2 cup oil and egg; beat well.
• Add remaining ingredients except oil for frying and stir until well blended.
• Dip shrimp into batter to coat.
• Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown.
• Remove with slotted spoon; drain on paper towel.
• Add a 1/2 teaspoon of baking powder to batter to make a much lighter crust, or use beer instead of milk for a barley flavor.