Best Spicy Shrimp Po Boy With Chipotle Avocado Mayonnaise Recipes

Shrimp Po'Boys with Angry Mayonnaise image

Provided by Michael Chiarello : Food Network

Time 35m

Yield 12 po'boys

Number Of Ingredients 17

1/2 cup extra-virgin olive oil
12 cloves garlic, thinly sliced
1 serrano chili pepper, thinly sliced
1 cup basil leaves, torn in smaller pieces
2 cups mayonnaise
1 lemon, juiced
1 1/2 tablespoons orange zest
Gray salt
Freshly ground black pepper
2 cups instant flour (recommended: Wondra)
1 tablespoon chili powder
2 tablespoon gray salt
2 teaspoons freshly ground black pepper
5 1/2 pound peeled and de-veined (16 to 20 count) shrimp with the tail removed
12 soft rolls
2 head Bibb lettuce, chiffonade
8 tomatoes-sliced

Steps:

For the mayonnaise: Add 1/2 cup olive oil to a large saute pan over high heat. Add the garlic and fry until just starting to turn golden brown, add the chili peppers to soften them a bit. Add the basil leaves and stand back, the basil will crack and pop. Let the basil get crispy and toss in the orange zest for about 30 seconds. Pour the mixture onto a plate and put in the refrigerator to cool. Meanwhile mix the mayonnaise together with the lemon juice. When the basil/chili mixture has cooled, fold it into the mayonnaise Season with gray salt and pepper, to taste, and return mayonnaise to the refrigerator.
To assemble the sandwiches: Mix together the instant flour, chili powder, salt and pepper.
Using a shallow baking dish or large plate dredge the shrimp in the flour mixture. Cook the shrimp in 2 batches. Heat 1/4 cup olive oil in a large saute pan over high heat. Add half the shrimp in a single layer and cook until golden brown on both sides. Repeat with the second half of shrimp. Remove to a plate lined with paper towels. Split the rolls and spread both sides with the angry mayonnaise, divide the lettuce among the rolls, then the tomato slices seasoned with gray salt and pepper, then the fried shrimp. Eat and enjoy.

Spicy Shrimp Sandwich with Chipotle Avocado Mayonnaise Recipe - (4.3/5) image

Provided by PineyCook

Number Of Ingredients 13

1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon chili powder
2 teaspoons olive oil
1/2 pound medium shrimp (about 20 shrimp) peeled and deveined
1 avocado, pitted and diced
1/2 cup mayonnaise
1 chipotle pepper
Juice of 1 lime
1/4 teaspoon kosher salt
2 french rolls
4 romaine lettuce leaves

Steps:

Combine cumin, garlic powder, 1/4 teaspoon kosher salt, chili powder and olive oil together in a bowl. Place shrimp in the bowl and toss to coat. Combine avocado, mayonnaise, chipotle pepper, lime juice and 1/4 teaspoon kosher salt in a food processor. Pulse until smooth. Place shrimp in a skillet over medium heat. Cook until pink and cooked through, about 5 minutes. Toast rolls, if desired. Spread chipotle avocado mayonnaise on the roll. Place lettuce leaves on the bottom half of the roll and place 10 shrimp on each sandwich. Enjoy!