Po'boys don't require a lot of explanation--you either love them or you don't! While I like both catfish and shrimp po'boys, I have to admit that the shrimp version has the edge with me. What started as an addiction years ago when I lived in New Orleans has only gotten worse. Sometimes I just have to give in to the craving!
Shrimp Po'boy Recipe
Makes 4
2 pounds jumbo shrimp, peeled, deveined and tails removed
Chef Belinda Seafood Spice Blend
1/2 cup bread crumbs
1/2 cup all-purpose flour
1/4 teaspoon cayenne pepper
Canola oil, for frying
2 french baguettes, cut in half crosswise
Lettuce
Tomato slices
Pickle slices
1/4 cup Sriracha
1/4 cup ketchup
Season the shrimp with the seafood spice blend. In a medium bowl, combine the bread crumbs, flour and cayenne. Add the shrimp to the bowl, toss to coat well and let sit for 10-15 minutes.
In a large dutch oven or saucepan over medium heat, heat oil to 350F. Fry shrimp in batches until golden brown, about 2-3 minutes. Remove from pan with a slotted spoon and transfer to a paper towel lined platter. Keep warm. Allow oil temperature to come back up to 350F. Repeat until all shrimp are cooked.
Slice the four baguette halves lengthwise, leaving attached on back side. Build po'boy starting with lettuce, tomato and pickle slices and dividing shrimp among the four buns.
In a small bowl, mix the Sriracha and ketchup together and drizzle over each po'boy as desired.
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