Fried Shrimp Po’ Boy Sandwiches 13Jul09
We’re pretty far from Southern food in Sydney but this po’ boy recipe is pretty darn close to something you can find in New Oreleans… or maybe just a Cajun restaurant in LA. I even made hush puppies to go with it! (recipe coming soon!) A po’ boy can come in all forms, most traditionally it’s a French bread sandwich, with lettuce, tomatoes, and a fried meat or seafood… usually shrimps or oysters. But the most important topping is the remoulade!
It’s all about the SAUCE! The remoulade really makes this sandwich. I could use it on everything, in fact I used it as a dipping sauce for my hush puppies YUM! This remoulade recipe is a teeny tiny bit spicy but pretty mild by cajun standards. Be sure to add more heat if you want a bigger kick! Hope you like it!
1 French baguette cut into 6-inch sections
1/2 head of iceberg lettuce, chopped thin
1 tomato, thinly sliced
1 lb of jumbo shrimps (prawns), cleaned, peeled, and deveined
1 cup of all-purpose flour
1/2 cup of cornmeal (or breadcrumbs)
1/2 teaspoon ground black pepper
1/4 teaspoon of salt
1/4 teaspoon of mixed Cajun spice mix (paprika, pepper, onion powder, basil, chili flakes, thyme, fennel, garlic powder)
1 tablespoon of milk
1 tablespoon of water
1/4 teaspoon of cayenne pepper
1 cup of milk
Vegetable oil for frying
3/4 cup of mayonnaise
2 tablespoons of Dijon mustard
1 teaspoon of horseradish
2 garlic cloves, smashed
1 tablespoon of capers, rinsed and drained
1/4 teaspoon of cayenne pepper
1/4 teaspoon of paprika
2-3 teaspoons of Tabasco or Frank’s Hot Sauce
Step 1: Mixing!
In a bowl mix together the flour, cornmeal or breadcrumbs, ground pepper, salt, cajun spice and set aside. In another bowl, beat the eggs with the 1 tablespoon of milk and water. Add the cayenne pepper and another dash of cajun spice and beat until combined. Now for the shrimps… after cleaning, peeling and deveining, put the shrimps in a bowl with 1 cup of milk. Keep those soaking in there until you’re ready to crust.
Step 2: The frying!
Okay this part is dangerous so you gotta be careful! In a large pot (I like using a wok but be careful!), something with some depth so you can really fry in it, heat up about 4-6 cups of oil. Just eyeball it, make sure there’s enough for the shrimps to be submerged in oil and cook evenly. Use a thermometer if you feel like it, 350°F or 180°C is what you’re looking for. While you’re waiting for the oil to heat up, you can start breading your shrimps! Drain from the milk, dip in the egg mixture and then drop in the flour mixture. Toss the flour mixture around the shrimp until evenly covered and set aside. Now we’re ready to fry. Slowly drop the breaded shrimps in the heated oil and let it cook on one side until brown and then turn once to cook the other side… all in all about 3 minutes. Make sure you don’t put too many in there! Do them in batches, remove with a spider spoon or slotted spoon onto a plate lined with several sheets of paper towel.
Step 3: The sauce!
Combine all ingredients in a food processor and blend until desired consistency. Taste and add more heat if desired!
Step 4: The sammich!
Cut the 6-inch baguette horizontally… like a sandwich! Layer the shredded lettuce, then the tomatoes. Pile on the fried shrimps. Quick squeeze of lemon over the shrimps and then a generous drizzle of the remoulade. Now eat!
The best thing about this is that you can make it vegetarian by using firm tofu! Low carb by ditching the bread and turning it into a salad! Ahhh the possibilities! Best served with my jalapeño cornbread or hush puppies…. mmmm.