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Tuesday, March 4, 2014

New Orleans Style Shrimp Po'boys

Happy Fat Tuesday! New Orleans is one of my favorite cities, and one of the many things I love about it is its food culture, which is so unique from anywhere else in the country. From seafood gumbo to beignets, there's no shortage of rich decadent flavor when eating your way through New Orleans. The first thing I ever ate in New Orleans was a shrimp po'boy and it remains one of my favorite meals to this day. My fiance and I have nearly perfected this New Orleans staple, and it's been on heavy rotation in our house for several years. There's no better time than Mardi Gras to try the recipe for yourself.

NEW ORLEANS STYLE SHRIMP PO'BOYS

Yields: 4 Po'boys

Time: 25 minutes

Ingredients:
1 egg
2 cups flour
salt and pepper
2 cups canola oil
1 pound of uncooked shrimp, peeled
3 tablespoons mayonnaise
pinch of cayenne pepper
½ teaspoon garlic powder
¼ teaspoon lime juice
2 French baguettes
1½ cups iceberg lettuce, shredded
1 large tomato, sliced

Instructions:
1) Crack the egg into a small bowl. Fill a mixing bowl with the flour, mixing in a pinch of salt and pepper.
2) Heat the oil in a large frying pan on medium-high heat. Once warm, dip the shrimp first into the egg and then into the flour, coating the shrimp completely. Place the shrimp in small batches into the frying pan until golden brown, roughly four minutes. Remove shrimp from pan and place on a drying rack.
3) Mix together mayonnaise, cayenne pepper, garlic powder, and lime juice in a small bowl, then spread mayonnaise mixture over each half of the baguette. Top with shrimp, shredded lettuce, and sliced tomato. Your New Orleans Style Po'boy is ready to serve!








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