Best Seafood Po Boy With Umami Remoulade Recipes

SHRIMP PO'BOY WITH REMOULADE SAUCE

Steps:

• For the Remoulade Sauce mix together the mayonaise, greens onions, creole mustard, parsley, minced garlic, and horesradish. Cover and chill until ready to serve.
• Peel shrimp, and devein, if desired.
• Combine flour, salt, and pepper. Stir together milk and egg until smooth. Toss shrimp in milk mixture; dredge in flour mixture.
• Pour oil to a depth of 2 inches in a Dutch oven; heat to 375°. Fry shrimp, in batches, 1 to 2 minutes or until golden; drain on wire racks.
• Melt butter; add garlic. Spread cut sides of rolls evenly with butter mixture; place on a large baking sheet.
• Bake at 450° for 8 minutes. Spread cut sides of rolls evenly with Remoulade Sauce. Place shrimp and lettuce on bottom halves of rolls; cover with roll tops.

SHRIMP REMOULADE PO'BOYS

Steps:

• To prepare sauce, combine first 11 ingredients in a medium bowl. Cover and chill.
• Prepare grill.
• Thread shrimp onto 4 (10-inch) skewers.
• Place skewers on a grill rack coated with cooking spray; grill 2 minutes on each side or until shrimp are done.
• Preheat oven to 350 degrees.
• Hollow out bread halves, leaving a 1-inch thick shell.
• Place bread on a baking sheet; bake at 350 degrees for 5 minutes.
• Place 1/4 cup lettuce, 1/4 cup tomato and 6 shrimp in bottom half of each loaf.
• Spoon 1/4 cup sauce over each sandwich. Cover with top bread halves.

SHRIMP PO' BOY WITH A YUMMY REMOULADE SAUCE

Steps:

• PREP/PREPARE
• REMOULADE SAUCE
• Gather all your ingredients.
• Add all of the ingredients to a blender.
• Blend until smooth, and then cover and reserve.
• Chef's Note: If you can let the sauce sit for a few hours, or overnight, it will give the ingredients a chance to know one another.
• SHRIMP SPICE MIX
• Gather your ingredients.
• Add all of the spice ingredients to a small prep bowl, thoroughly mix, and reserve.
• THE ASSEMBLY
• Gather your ingredients.
• Take the peeled and deveined shrimp and make one or two cuts on the inside curve.
• Chef's Tip: this will prevent the shrimp from curling up when they are deep-fried.
• Add the spice mix to a bowl, or a Ziploc bag, and then add the shrimp.
• Thoroughly, coat the shrimp with the spice mix, and allow them to rest for 10 minutes.
• Mix the flour and cornmeal together and add to a dish (like a pie dish).
• Add the buttermilk to a bowl.
• Remove a shrimp from the spice mix, tap off the excess, and dip in the buttermilk.
• Dip into the flour/cornmeal mixture, and thoroughly coat.
• Reserve and then repeat for the remaining shrimp.
• Chef's Tip: Allow the shrimp to rest for about 10 minutes.
• Pour enough peanut oil into a pan to cover the bottom to a depth of 1 inch (2.5cm), and bring the heat of the oil up to 350f 175c).
• Add the shrimp in batches and fry until nice and brown, about 3 to 5 minutes per batch.
• Allow the shrimp to drain on paper towels.
• Cut open a baguette.
• Spread the remoulade sauce on the top and bottom of the cut sides of the baguette.
• Add a bed of chopped lettuce to the bottom bun.
• Add half the shrimp.
• Add some slices of tomato.
• Cover with the top of the baguette and slice.
• PLATE/PRESENT
• Serve while still warm with some chips, and maybe a good beer or two. Enjoy.
• Keep the faith, and keep cooking.

SHRIMP PO' BOY WITH HORSERADISH REMOULADE

Steps:

• Fill a Dutch oven halfway with oil and heat to 375 degrees F.
• Whisk the flour, cornmeal, seafood seasoning and sprinkle with salt and pepper in a small bowl and set aside. In another small bowl, whisk the buttermilk, Sriracha and egg and set aside.
• Place the shrimp into the buttermilk mixture, let the excess drip off, then dredge in the flour mixture and shake off any excess. Place the shrimp onto a wire-racked baking sheet. Repeat until all shrimp are breaded.
• Fry the shrimp in batches, not overcrowding the oil, until golden brown and cooked through, 2 to 4 minutes. Place the shrimp onto a paper-towel-lined-plate. Repeat until all the shrimp are fried. Sprinkle with salt and pepper.
• Spread both sides of the rolls heavily with the Horseradish Remoulade. Place the shrimp on top and then the tomatoes, lettuce and some onions. Eat away!
• Add the mayonnaise, capers, Sriracha, horseradish, lemon juice, relish, vinegar, mustard, shallots and sprinkle with salt and pepper in a food processor. Blend until slightly chunky. Adjust seasoning if necessary.

CRISPY SHRIMP PO' BOY WITH SPICY REMOULADE

Steps:

• Fill a deep-fryer or large Dutch oven with several inches of oil and slowly bring it to 375 degrees F over medium-high heat. Line a sheet pan with paper towels and set aside. Sprinkle the shrimp with the garlic powder, paprika and some salt and pepper.
• Place the flour, egg and panko in separate shallow bowls. Toss the shrimp in the flour, then the egg (allow excess to drip off). Finally, toss the shrimp in the panko.
• Deep fry the shrimp until golden brown, 6 to 8 minutes.
• Remove the shrimp with a slotted spoon and drain on the paper towels.
• Whisk together the mayonnaise, sriracha and capers in a small bowl and season to taste with salt and pepper. Set aside.
• Sprinkle the tomato slices on both sides with salt and pepper.
• Heat a grill pan over medium heat. Brush the inside of the ciabatta rolls with olive oil and sprinkle with salt and pepper. Grill until golden brown, 1 to 2 minutes.
• Spread some spicy remoulade on both sides of the rolls. Place the Muenster on the bottom of the bread.
• Arrange 3 fried shrimp on each sandwich and top each with 2 tomato slices and a small handful of shredded lettuce.
• Top with the tops of the bread. Skewer both end with sandwich picks and slice in half. Serve immediately.