6/4/10

shrimp po boy.










from time to time i get an insane craving for a po boy sandwich, whether it's a shrimp, oyster, or fish po boy.  you really can't go wrong anyway which way you do it.  but let's be real and not forget that it's all about the french bread and the perfect remoulade sauce. i was going back and forth between making shrimp tostadas and these sandwiches and oh yes, i am more than glad i decided on this! it was beyond satisfying-

oh and ---> I made two really large sandwiches with all ingredients , double the recipe if you want or need more:) 

14 shrimp , deveined , with tails cut off
a few iceberg lettuce leaves
2 large french sandwich rolls


for the remoulade sauce-


ingredients
1 cup mayonnaise
1/2 cup of finely chopped scallion


1/4cup finely chopped fresh flat parsley
2 cloves of garlic, minced
2 tablespoons dijon mustard
2 tablespoons ketchup
1 teaspoon paprika
2 teaspoons of hot sauce
1/4 fresh ground black pepper
1 tablespoofresh lemon juice
1 tablespoon Worcestershire sauce


mix all ingredients together in a bowl and let chill in the fridge until ready to spread on the french rolls.




for the shrimp batter-


ingredients
1/2 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup water
1 tablespoon water
1 tablespoon egg, beaten
1 tablespoon vegetable oil




in a mixing bowl, combine the flour, cornstarch, and baking powder, and salt.
in a seperate mixing bowl, combine 1/2 cup plus 1 tbsp water, 1 tbsp beaten egg, and oil.
add wet ingredients to dry and combine until mixed. if too thick just add more water. it's fine if it's too thin. if it's too thick it will have a bread-y taste and texture to it. dredge the shrimp into the batter and make sure most excess drips off.
be careful when frying! use a deep pot . heat oil to 350 degrees and drop in. either use a thermometer or test the temp by dropping in a tiny piece of bread to see if it bubbles and rises to the top( which usually means it's ready). leave in until golden brown. drain on paper towels and serve warm. 

lather remoulade sauce onto french sandwich rolls that have been sliced length-wise add shrimp and then lettuce on top and serve with more sauce if needed:)

1 comment:

  1. ok, YUM. did you finish your whole sammie? looks so good.

    ReplyDelete