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
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'BOY
The paper-thin crust and pillowy crumb of a New Orleans-style French roll is essential to this classic sandwich-as is Crystal hot sauce.
Provided by Bon Appétit Test Kitchen
Categories Sandwich Fry Fourth of July Mardi Gras Graduation Father's Day Backyard BBQ Dinner Lunch Shrimp Summer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- Whisk first 8 ingredients in a small bowl to blend.
- Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°.
- Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.
- Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
- Open rolls and spread cut sides with rémoulade. Top with lettuce, tomato, pickles, and shrimp. Serve with hot sauce, if desired.
SHRIMP PO BOY
Po Boy is a New Orleans sandwich on French Bread split down the middle with a great sauce lettuce, tomatoes and sometime pickles. Filled with roast beef, fried or grilled seafood, ham or sausage. This recipe is simple, but so great especially with Divine Kuzine Remoulade sauce which you can purchase at www.shaysfoodjourney.com. New Orleans is one of my favorite places I love the food and culture such a wonderful place. If you have never been you need to go.
Provided by shaysfoodjourney
Categories < 30 Mins
Time 27m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Fry or Grill shrimp.
- Spread Divine Kuizine Remoulade sauce or your favorite tartar sauce, generously on each toasted French sub roll, with a handful of lettuce, 3-4 tomato slices, add shrimp.
- Garnish with dill pickles and enjoy. Remoulade sauce you can purchase @ shaysfoodjourney.com.
Nutrition Facts : Calories 257.9, Fat 3.9, SaturatedFat 0.6, Cholesterol 142.9, Sodium 864.1, Carbohydrate 34.6, Fiber 8.9, Sugar 6.8, Protein 23.4
AMAZING SHRIMP PO'BOYS
DH LOVES these, even though they were based on a WW recipe. DH LOVES these so much he will even make them himself!
Provided by Lanae Peterson
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 450.
- Combine first 6 ingredients. Pour over slaw; toss to coat. Set aside.
- Peel and devein shrimp. Combine shrimp and garlic in a large zip-top bag; shake to coat.
- Combine cornmeal and next 3 ingredients in a medium bowl.
- Add to shrimp - shake until well coated.
- Coat a jelly-roll pan evenly with oil; place in oven for 3 minutes or until very hot.
- Arrange shrimp on pan in a single layer. Bake at 450 for 3 minutes; turn an dbake an additiona 1 minute or until golden.
- Remove shrimp from pan.
- Spoon slaw mixture evenly over the bottom halvs of rolls; top each with shrimp; cover with top halves of rolls.
Nutrition Facts : Calories 190.8, Fat 8.1, SaturatedFat 1.4, Cholesterol 145.8, Sodium 544.7, Carbohydrate 8.8, Fiber 1, Sugar 1.6, Protein 20.3
SHRIMP PO BOYS
Try this healthier version of a N'awlins favorite. The shrimp are broiled, not fried, and the remoulade made with reduced-fat mayonnaise comes together quickly.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- In medium bowl, mix Remoulade ingredients until well blended. Set aside.
- Set oven control to broil. In medium bowl, toss Shrimp and Marinade ingredients. Place shrimp on ungreased broiler pan. Broil with tops 4 to 6 inches from heat 4 minutes. Set aside to cool slightly.
- To assemble Po Boys, divide and spread remoulade over cut surfaces of rolls. Layer lettuce, tomato slices, pickles and shrimp in each roll.
Nutrition Facts : Calories 250, Carbohydrate 25 g, Cholesterol 95 mg, Fat 1, Fiber 1 g, Protein 14 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 3 g, TransFat 0 g
SHRIMP PO'BOYS
No visit to the Gulf Coast would be complete without a po'boy. These humble sandwiches, filled with meat or fried seafood, have evolved from a workingman's lunch to signature local cuisine. Between trips, it's a cinch to bring the bayou to your own kitchen.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 15m
Number Of Ingredients 10
Steps:
- Stir together mayonnaise, cornichons, and 1/4 to 1/2 teaspoon cayenne. On a plate, combine 1/2 teaspoon cayenne, cornmeal, and salt. In a medium skillet, heat oil over medium-high until it registers 350 degrees on a deep-fat thermometer. Coat shrimp in cornmeal mixture, shake off excess, and carefully add to hot oil in batches. Cook until golden, 2 to 3 minutes. Remove shrimp with a slotted spoon and transfer to paper towels to drain.
- Spread sauce in rolls and fill with tomato, lettuce, and shrimp.
Nutrition Facts : Calories 580 g, Fat 26 g, Fiber 6 g, Protein 36 g, SaturatedFat 5 g
QUICK SHRIMP PO'BOYS
Take your taste buds on a trip to New Orleans where the Po'boy sandwich originated. Crispy cornmeal-coated fried shrimp are paired with shredded iceberg lettuce, tomato, and creamy tartar sauce in a soft hoagie rolls. Serve with a jazzy soundtrack!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Stir together 1/4 cup mayonnaise, 2 teaspoons water, and shrimp. In another bowl, combine 1/2 cup mayonnaise, celery, relish, and lemon juice; season with salt and pepper.
- Heat a heavy pot with 2 inches of oil over medium-high until a deep-fry thermometer reads 375 degrees. Season cornmeal with salt and pepper. Remove shrimp from mayo mixture, letting excess drip off; toss in cornmeal mixture. Working in batches, lift shrimp to let excess cornmeal fall off; add to oil. Fry, stirring occasionally, until golden brown, about 2 minutes a batch. Transfer to a wire rack set over a baking sheet; season with salt. Lightly toast rolls; spread split sides with remoulade. Top with lettuce, tomato, and shrimp; serve with hot sauce and a squeeze of lemon.
SHRIMP PO' BOYS
You don't have to feel poor after you pay in for your taxes. These sandwiches will star on the table and add a Louisiana flair. You can adjust the cayenne pepper to suit your tastes.-Betty Jean Jordan, Monticello, Georgia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the mayonnaise, onion and pickles; set aside. For batter, combine flour and salt in a bowl. Add the egg yolks, milk and oil; beat until smooth. , In a small bowl, beat egg whites until stiff peaks form; fold in batter., Wrap sandwich rolls in foil. Bake at 350° for 10 minutes or until warmed. Meanwhile, in a large skillet or deep-fat fryer, heat 1/2 in. of oil to 375°. Dip shrimp in batter; fry for 2-3 minutes on each side or until golden brown. Drain on paper towels; sprinkle with cayenne, Spread mayonnaise mixture over rolls; top with lettuce, tomato slices and shrimp.
Nutrition Facts : Calories 539 calories, Fat 22g fat (4g saturated fat), Cholesterol 285mg cholesterol, Sodium 1046mg sodium, Carbohydrate 52g carbohydrate (8g sugars, Fiber 3g fiber), Protein 31g protein.
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- Heat the oven to 350°. Remove the soft centers of the baguette, leaving a 1/2-inch shell. Put the bread, cut-side up, on a baking sheet and brush with the butter. In a small bowl, combine the mayonnaise, mustard, and Tabasco sauce.
- Heat about 3 inches of oil in a medium saucepan until it reaches approximately 360°. In a medium bowl, combine the milk and the egg. In another bowl, combine the bread crumbs with the salt, black pepper, and cayenne. Dip the shrimp into the flour, then into the egg mixture, and then into the bread crumbs.
- Put about a third of the breaded shrimp into the oil and fry, turning, until golden on the outside and just done in the center, 2 to 3 minutes. Drain on paper towels. Repeat with the remaining two batches of shrimp.
- Meanwhile, bake the pieces of baguette until crisp, about 5 minutes. Spread the sauce on both sides of the bread. Sandwich the lettuce, tomato, and fried shrimp between the bread.
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- Mix the salt, paprika, garlic powder, cayenne pepper, and black pepper together then divide the spice mixture in half
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