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'BOYS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat 1-inch of oil in a deep skillet over medium to medium-high heat.
- Beat egg and milk together. Pull tails off shrimp. Salt shrimp then soak in milk batter. Before you begin breading the shrimp, cover a plate with plastic wrap for easy clean up then mix together the flour, cornmeal or bread crumbs and seafood seasoning on the plate. Using tongs, remove a few shrimp at a time and coat in breading. Add breaded shrimp to the hot oil and fry them 5 to 6 minutes or until firm and deeply golden all over.
- Pile lettuce and tomato on rolls and top with shrimp, douse the shrimp with a little lemon juice. Mix relish, mustard and hot sauce and dot the roll tops with spoonfuls of the sauce before setting into place.
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
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.
GRILLED SHRIMP PO' BOY
Provided by Patrick and Gina Neely : Food Network
Time 1h15m
Yield 1 huge sandwich or 4 small sandwiches
Number Of Ingredients 25
Steps:
- Arrange about 4 shrimp on each skewer and add to a 13 by 9-inch casserole dish.
- Add the olive oil, garlic, lemon juice, smoked paprika, cayenne, Worcestershire, hot sauce, salt and pepper, to taste, to a measuring cup. Whisk well and pour over the shrimp in the casserole. Cover the dish and let the shrimp marinate in refrigerator for 20 minutes.
- Preheat the grill to medium-high heat.
- Grill the shrimp skewers over medium-high heat for about 4 minutes total, flipping once halfway through. Add the baguette to the grill and toast.
- Remove the shrimp from the grill and add to the butter sauce, discarding the skewers. Toss to coat the shrimp in the Butter Sauce.
- Spread both sides of bread with the Sweet Pickle Mayonnaise and top evenly with the shrimp, shredded lettuce and sliced tomatoes. Slice the baguette in fourths, if desired, and serve immediately.
- Melt the butter in a small saucepan on the grill grates. Add the lemon juice, hot sauce and Worcestershire. Stir together with a wooden spoon until well mixed. Remove from heat and set aside.
- Add all the ingredients to a bowl and mix well. Cover and refrigerate until needed.
CLASSIC FRIED SHRIMP PO'BOYS
Steps:
- Heat the oil in a large sauce pan or preheat a deep fryer to 360 degrees F. Season the shrimp with 1 tablespoon of the Essence, 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne. In a medium mixing bowl combine the flour and cornmeal and season with the remaining 2 tablespoons of the Essence, 1 teaspoon salt and 1/2 teaspoon cayenne. Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely. Fry the shrimp in the hot oil, in batches if necessary, until golden brown, stirring constantly, about 4 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and hot sauce. Split the French bread loaves in half and brush both cut sides of the bread with some of the melted butter. Using a spatula, spread the mayonnaise on both sides of the bread, then sprinkle with hot sauce. Divide the shrimp evenly between the 2 sandwiches and garnish with the lettuce, tomato slices, sliced pickles and hot sauce, if desired. Serve with potato chips.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
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
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Amazing Shrimp Po'boys Recipes: The Ultimate Southern Delight
For those uninitiated in the American south, let us introduce you to the world of po'boys - a local and much-loved sandwich that originated in Louisiana. And while there are many different varieties of po'boys, there is one that stands out among the rest - the shrimp po'boy. This delicious and satisfying sandwich is packed full of succulent shrimp, toppings, and sauces, all served up on a soft and crispy French bread roll.
If you're looking to recreate this classic southern dish at home, then you're in for a treat. Here, we explore some amazing shrimp po'boy recipes to help you create the perfect sandwich for your next at-home feast.
1. Classic Shrimp Po'boy
Begin with a crispy French bread roll split in half, and then spread with a layer of mayonnaise or remoulade sauce. Next, add a generous helping of cooked and seasoned shrimp to the bottom half of the roll. Top the shrimp with sliced tomatoes, shredded lettuce, and thinly sliced red onions. Finally, drizzle with a little extra remoulade sauce, and then place the top half of the roll back on the sandwich. Serve while the bread is still warm, and enjoy your delicious classic shrimp po'boy.
2. Spicy Shrimp Po'boy
If you prefer your food with a little extra heat, then the spicy shrimp po'boy is the sandwich for you. Start by mixing together a spicy seasoning blend, using ingredients such as paprika, cayenne pepper, and garlic powder. Lightly season the shrimp with the mix and then sauté them in garlic butter until they are cooked through. Next, assemble the sandwich with the seasoned shrimp, sliced jalapeños, shredded lettuce, and a spicy mayo or hot sauce. Squeeze a little lemon juice over the filling, then close up the roll and enjoy the spicy shrimp po'boy with an ice-cold beer.
3. Cajun Shrimp Po'boy
The cajun shrimp po'boy is a delicious and flavorful sandwich that is sure to satisfy any cravings you may have. Begin by seasoning your shrimp with a cajun spice blend containing ingredients such as herbs, smoked paprika, and cayenne pepper. Cook the seasoned shrimp in a little oil until they're nice and crispy. Then layer on some shredded lettuce, sliced tomatoes, and sautéed onions, top it off with a generous dollop of aioli sauce, and serve hot. This recipe is a true celebration of spicy and bold Cajun flavors and perfect with a cold beer.
4. Fried Shrimp Po'boy
For those looking for a slightly indulgent version of a classic shrimp po'boy, why not try the fried shrimp po'boy? The crispy and crunchy coating that encases the succulent shrimp has a fantastic texture and is a great accompaniment to the soft and fluffy bread. Dredge the shrimp in a flour and cornmeal mixture before deep-frying them until golden brown. Then assemble the sandwich with the fried shrimp, sliced tomato, lettuce, and a spicy remoulade sauce. If you're feeling extravagant, add some bacon or avocado for an extra special treat. This recipe is a little heavier, but incredibly satisfying way to indulge.
5. BBQ Shrimp Po'boy
The BBQ shrimp po'boy is an essential version of the southern sandwich. Start by seasoning some clean uncooked shrimp with salt, pepper, and a pinch of chili powder. In a saucepan, prepare the BBQ sauce by blending a tasteful amount of ketchup, vinegar, honey, garlic powder, paprika, and mustard. Then, in a heavy skillet, sauté the shrimp in a little oil until they're cooked through and pink. Add your warm shrimp and heavy BBQ sauce to the bottom half of your loved French bread roll. Top with sliced tomatoes, shredded lettuce, and a sprinkle of chopped parsley, then squish soft bread for an amazing barbeque shrimp po'boy.
Conclusion
There are various ways to enjoy a shrimp po'boy, whether you prefer your sandwiches spicy, fried, or flavor-packed, Louisiana-style or BBQ. Hopefully, these recipes inspired you, and we assure you that even non-lovers or non-seafood biased people will be converted to the awesomeness of shrimp po'boys. So, fire up the grill, pair with an ice-cold beer, and welcome to the world of stunning shrimp po'boys.