Best Kikkomans Shrimp Poboys Recipes
AMERICAN KITCHEN CLASSIC SHRIMP PO' BOY
A Po' Boy is a traditional submarine sandwich from Louisiana. It almost always consists of a meat, usually roast meat or fried seafood, served on baguette-like New Orleans French bread, known for its crisp crust yet fluffy center. The name "po-boy" is, of course, a shortened version of "poor boy." The name stems from the fact that a po-boy used to be a very inexpensive way to get a very solid meal. Po' boys are made at home, sold pre-packaged in convenience stores, available at deli counters and make up a sizable percentage of the menu options at most neighborhood restaurants. Shrimp Po' boys can come dressed, such as this recipe is or just butter on the bread or with butter and ketchup, all made you way.
Provided by Member 610488
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine remoulade sauce and chill.
- Combine butter and garlic; brush on rolls and toast in the oven until lightly browned.
- Heat oil to 360 degrees F in deep fryer or heavy 2-quart saucepan. Mix flour and Creole seasoning.
- Bread shrimp by dipping first into flour mixture, then into egg mixture; roll in panko. In batches, fry shrimp in hot oil until golden brown.
- Spread remoulade sauce on rolls; top with shrimp and lettuce.
Nutrition Facts : Calories 852.6, Fat 32, SaturatedFat 11.2, Cholesterol 463.7, Sodium 2787, Carbohydrate 88.5, Fiber 4.8, Sugar 7.3, Protein 50.2
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.
KIKKOMAN'S SHRIMP PO'BOYS
This is a recipe from the Kikkoman's Kitchen that I have been wanting to try for awhile. I didn't have the Ponzu Lime Sauce for the remoulade so I improvised and made my own with soy sauce, rice vinegar, water, sugar, and True Lime (dried lime crystals). We added sliced tomatoes and passed the bottle of tabasco around the table. These spicy and crunchy shrimp sandwiches were a huge hit.
Provided by Chef Petunia
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- 1. 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.
- 2. Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.
Nutrition Facts : Calories 844, Fat 32, SaturatedFat 11.2, Cholesterol 463.7, Sodium 2264, Carbohydrate 87.2, Fiber 4.7, Sugar 6.4, Protein 49.3
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