Shrimp Po Boys Recipes

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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



Shrimp Po' Boys image

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

Vegetable oil for deep-frying
4 French rolls, split and hinged
4 tablespoons melted butter
1 teaspoon minced garlic
3 eggs, beaten
2 tablespoons Creole seasoning
¾ cup all-purpose flour
2 pounds jumbo shrimp, peeled and deveined
2 cups Kikkoman Panko Bread Crumbs
2 cups shredded lettuce
½ cup mayonnaise
1 tablespoon horseradish
1 teaspoon pickle relish
1 teaspoon minced garlic
½ teaspoon cayenne pepper
2 tablespoons Kikkoman Ponzu Lime

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



Shrimp Po'Boy image

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.

1 cup all-purpose flour
3/4 cup cornmeal
1 tablespoon salt-free Cajun seasoning
Kosher salt and freshly ground pepper
1 1/2 cups whole milk
1 teaspoon hot sauce (preferably Louisiana-style)
1 pound medium shrimp, peeled, deveined and patted dry
Vegetable oil, for frying
1/2 cup mayonnaise
2 tablespoons minced dill pickles
2 tablespoons minced shallot or sweet onion
2 teaspoons hot sauce (preferably Louisiana- style), plus more for serving
Kosher salt and freshly ground pepper
4 French-bread rolls, split
Shredded lettuce and sliced tomatoes, for serving

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



Shrimp Po'Boy image

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.

2 1/2 teaspoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
Vegetable oil for frying
1 1/2 pounds medium shrimp (about 36), peeled, deveined
1 cup buttermilk
1 1/2 cups all-purpose flour
1 cup cornmeal
4 8"-long French rolls, split horizontally
Rémoulade Sauce or mayonnaise
Shredded iceberg lettuce
Sliced tomatoes
Dill pickles
Hot pepper sauce (optional), preferably Crystal

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



Shrimp PO Boy image

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

8 tablespoons of divine kuizine remoulade sauce or 8 tablespoons your favorite tartar sauce
2 cups shrimp, fry mixture
1 romaine lettuce
4 tomatoes, sliced
4 French rolls
1 lb shrimp

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



Amazing Shrimp Po'boys image

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

1 bunch green onion, chopped
2 tablespoons sweet pickle relish
1 tablespoon creole mustard
2 tablespoons light mayonnaise
2 tablespoons white wine vinegar
1/4 teaspoon salt
2 1/2 cups cabbage and carrot coleslaw mix
1 1/4 lbs large shrimp
3 garlic cloves, minced
3 tablespoons yellow cornmeal
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 tablespoons peanut oil
submarine sandwich bread

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



Shrimp Po Boys image

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

1 tablespoon whole-grain Dijon or Creole mustard
1/3 cup reduced-fat mayonnaise
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt-free Cajun seasoning
1/2 teaspoon Worcestershire sauce
1/2 lb uncooked deveined peeled (tail shells removed) medium shrimp
2 teaspoons salt-free Cajun seasoning
2 teaspoons olive oil
4 small French rolls or small hoagie buns, split
4 leaves romaine lettuce
3 plum (Roma) tomatoes, sliced
4 dill pickle spears or planks, if desired

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



Shrimp Po'boys image

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

1/2 cup mayonnaise
6 tablespoons chopped cornichons or dill pickles
3/4 to 1 teaspoon cayenne pepper, divided
1 cup cornmeal
2 teaspoons coarse salt
1 1/2 cups vegetable oil
1 pound medium shrimp, peeled and deveined
4 hoagie rolls, split
1 medium tomato, sliced
8 leaves butter lettuce, such as Bibb or Boston

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



Quick Shrimp Po'boys image

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.

3/4 cup mayonnaise
1 1/2 pounds large shrimp (26 to 30), peeled, deveined, and butterflied
1/4 cup minced celery
2 tablespoons dill relish, such as Heinz
1 1/2 teaspoons fresh lemon juice, plus wedges for serving
Kosher salt and freshly ground pepper
Vegetable oil, for frying
3/4 cup fine yellow cornmeal
4 soft hoagie or French rolls, split
Shredded iceberg lettuce, sliced tomato, and hot sauce, for serving

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



Shrimp Po' Boys image

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.

1/2 cup mayonnaise
1/2 cup finely chopped onion
1/2 cup chopped dill pickles
1-1/3 cups all-purpose flour
1 teaspoon salt
4 eggs, separated
1-1/3 cups 2% milk
2 tablespoons canola oil
8 French sandwich rolls, split
Additional oil for deep-fat frying
2 pounds uncooked large shrimp, peeled and deveined
Cayenne pepper to taste
4 cups shredded lettuce
16 tomato slices

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From foodtalkdaily.com


SHRIMP PO'BOY SANDWICH RECIPE - FOOD NEWS
Marinate: In a large bowl, add buttermilk, shrimp, hot sauce, ½ tsp of garlic powder, ½ tsp of onion powder, and 1 tsp of salt. Stir, cover the bowl with plastic wrap, and …
From foodnewsnews.com


SHRIMP PO' BOY SANDWICH RECIPE > CALL ME PMC
Cook shrimp until they curl and form a 'C' and are cooked through. Remove them from heat. Take special care not to overcook. Split rolls open and evenly divide the shrimp between each roll. Top with the Remoulade sauce, lettuce, and tomato. Serve immediately.
From callmepmc.com


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