Rinse shrimp and shake off excess water.<
omato.
For the Po'Boy: Sprinkle the shrimp in Creole seasoning and
Toss the shrimp with the olive oil and
Combine remoulade sauce and chill.
Combine butter and garlic; brush on rolls and toast in the oven until lightly browned.
Heat oil to 360 degrees F in deep fryer or heavy 2-quart saucepan. Mix flour and Creole seasoning.
Bread shrimp by dipping first into flour mixture, then into egg mixture; roll in panko. In batches, fry shrimp in hot oil until golden brown.
Spread remoulade sauce on rolls; top with shrimp and lettuce.
Preheat the oven to 400\u00b0F. Place shrimp on foil-lined baking pan. Spray with no stick cooking spray. Bake for 12-15 mins or until cooked through.
Meanwhile, cut bread in half lengthwise. Spread cut sides with mayonnaise. Layer with lettuce, tomato, onion and gherkins.
Top with shrimp. Cut into 4 equal lengths.
eady to serve.
Peel shrimp, and devein, if desired.
br>To Prepare the Shrimp:
Toss shrimp with 1 tablespoon olive
nd devein 6-8 medium shrimp. Prepare 3 bowls. Add salt
an from heat
Cut po boy rolls lengthwise and line with
epper.
To assemble, spread po' boy loaves with spread and add
ogether in a bowl. Place shrimp in the bowl and toss
Fry or Grill shrimp.
Spread Divine Kuizine Remoulade sauce or your favorite tartar sauce, generously on each toasted French sub roll, with a handful of lettuce, 3-4 tomato slices, add shrimp.
Garnish with dill pickles and enjoy. Remoulade sauce you can purchase @ shaysfoodjourney.com.
Prepare the shrimp according to package directions.
Place shrimp on the hoagie rolls and top with lettuce, tomato, mayonnaise, tartar or your favorite sauce.
00b0F.
Dip the raw shrimp into the egg and then
orizontally and vertically. Spread the Po'boy sauce on both sides of
In bowl, lightly season shrimp with essence.
In large
rleans-style French bread -- average po-boy size is at least nine
Hollow out most of the bread from the baguette.
Melt butter in cast iron skillet.
Add garlic, lemon juice, hot sauce if using and parsley,.
As soon as butter foams add the shrimp.
Cook shrimp for 5 minutes or until done,hopefully blackening the shrimp in the sauce.
Fill the baguette with the shrimp and sauce.
If using as a panini, place in a panini grill. If using as a po'boy eat it as it is.
Enjoy with lots of napkins.
Dice up onions, bell pepper, celery and garlic into small pieces.
Put on low fire and let cook in its own natural juices. Add salt and pepper to taste.
Peel and devein shrimp and then add to ingredients.
Continue to stir while cooking.
Add more salt and pepper to taste.
Serve over rice or po-boy buns.
Makes 10 servings.
oo thick.
For the Po' Boy:
New Orleans Style French