Saturday, February 20, 2010

Shrimp Po Boy






All recipes posted here are a composite of random recipes found online, in various cookbooks, taken from family, friends, neighbors and dishes/creations I have tried and/or made myself. Any similarity to people's personal or unique family recipes is purely coincidental, and no one actually owns the rights to any food combinations if you think about it. No matter how unique. Food for thought?!




INGREDIENTS:




SHRIMP:

1 cup flour
1 1/2 teaspoons creole seasoning
1 3/4 lbs peeled fresh shrimp
2 eggs, lightly beaten
1/2-1 cup vegetable oil
4 French rolls, split
2 tablespoons butter, melted
1 cup shredded lettuce

CREOLE SAUCE:

1/2 cup mayonnaise
1 1/2 green onions, diced
1 tbp creole seasoning
hot sauce (optional)
Directions
Preheat oven to 450 degrees.
Creole sauce:.
Stir together mayonnaide, green onions and creole seasoning; cover and chill (makes about 1/2 cup).

REMOULADE SAUCE:

4 ounces mayonnaise
1 tablespoon horseradish
1 tablespoon pickled relish
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1 teaspoon paprika
2 tablespoons lemon juice

SHRIMP:

Combine flour & creole seasoning ( Remember you can use Zatarans or whatever they sell at your local store). Dip shrimp in egg and dredge into the flour mixture.
Pour about 2 inches of Oil into a Dutch oven and heat over medium-high heat.
Fry shrimp in batches for 1-2 minutes or until golden ( you can just spot this visuaully). Spread cut sides of rolls with butter and place on a baking sheet.
Bake at 450 for 5 minutes, spread with creole sauce or remoulade.
Place lettuce and shrimp on bottom halves of rolls and sprinkle with hot sauce if desired ( I am not a huge fan of hot sauce) top with roll top.





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