Take Out Fake OutTake Out Fake Out: Shrimp Po' BoyJill Niver

Um, yeah… this just happened. I have to admit, I live, like, a bajillion miles away from New Orleans. Louisiana style food is pretty much unheard of in Vancouver, BC, but you see, I watch a lot of television. On those television shows, there are tons of yummy things that I want to make/eat, and I get ideas in my head.

I have never eaten a Po’ Boy before this, and to be honest, I feel really awkward even saying Po’ Boy. I’m just really not that cool and worldly. Nevertheless, I wanted to make this darn sandwich more than I’ve ever wanted to make a sandwich before, so I did it.

Here it is, in all its glory:

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Wowza, that looks good, but it seems like it’s missing something…

SAUCE

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Yep, that’s better. Sandwiches need sauce. Need it.

I hope you guys enjoy this, and as usual, please comment below if you have an idea for something you would like to see on Take Out Fake Out!

Shrimp Po’ Boys:

Serves 5

Total time; 35 minutes

Total time where you’re actually doing things: 30 minutes

What you need:

  • 1 1/4 cup mayonnaise
  • 1/4 cup Dijon mustard
  • 1 tbsp dill pickle juice
  • 1 tbsp hot paprika
  • 1 tsp Tabasco sauce (divided use)
  • 1 garlic clove, minced
  • 2 tsp salt (divided use)
  • 2 tsp pepper (divided use)
  • About 1 lb of large raw peeled and de-veined shrimp (around 25)
  • 1 cup milk
  • 1 whole egg
  • 2 cups flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp lemon pepper
  • vegetable oil for frying
  • 5 poor boy buns
  • sliced tomatoes and shredded iceberg lettuce for serving

In a small mixing bowl, add the mayonnaise, mustard, pickle juice, paprika, 1 tsp of the tabasco, garlic, and 1 tsp each salt and pepper. Mix together well, cover with plastic wrap and refrigerate for at least 1-2 hours before serving.

Grab two shallow dishes and in one add the milk, egg and tabasco and whisk to combine. In the other add the flour, garlic powder, onion powder, lemon pepper and remaining tsp each of salt and pepper. Use a fork to mix together.

To bread the prawns, dip the prawn into the egg mixture, coat well and then shake off any extra, move to the flour mix and toss to coat. Repeat with the egg mix and flour mix, so it is double breaded. Place on a baking sheet lined with wax paper.

Continue until all the prawns are breaded. Set aside for a moment.

Heat your oil over medium high heat in a heavy bottomed pot, make sure there is enough oil to come up about 1 1/2 inches up the side of the pot. Heat to 350 degrees.

Fry the shrimp in batches for about 2-3 minutes until golden brown. Remove to a plate lined with paper towel to absorb the excess oil. Continue frying in batches.

Toast up the buns and then spread about 2 tbsp of the remoulade sauce on the bun. Add some shredded lettuce and sliced tomato, then top with about 5 of the breaded shrimp. Drizzle a little more of the sauce over the prawns.

Serve hot and enjoy!

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